1¼ cups (130g) wheat bran flour
1 cup (58g) All-Bran flakes, crushed
1¼ cups (188g) cake flour
1 Tbsp (15ml) bicarbonate of soda
1 cup (250g) brown sugar
2 large eggs
¾ cups (180ml) canola oil
1 cup (250ml) buttermilk
Handful blueberries, plus extra for serving
Handful shaved coconut chunks, plus extra for serving
Drizzle of honey
Combine wheat bran flour, crushed All-Bran flakes, cake flour, bicarbonate of soda and brown sugar in a large bowl.
Whisk together eggs, canola oil and buttermilk until well combined.
Add wet ingredients to dry ingredients and store in the fridge.
When ready to bake, fold through a handful each blueberries and shaved coconut chunks.
Fill a greased 12 hole muffin pan ¾ full with batter.
Bake at 180°C for 15-20 minutes.
Serve muffins drizzled with honey and scattered with extra blueberries and coconut shavings.