My inspiration for these muffins came from my favourite cafe in The Hills District (of Sydney), which is The Burrow. I will literally drive out of my way to grab a coffee from this cafe because their fresh baked muffins are simply unbeatable. 

It got me thinking about the ingredients they use and how I could create more of an ‘everyday’ muffin opposed to a ‘sometimes’ muffin. Just as they’ve done.

So what I ended up with were these breakfast inspired bran muffins and they are a true delight. They’re high in fiber and low in sugar, and I assure you that you won’t want to skip breakfast once you taste one of these. 

There is nothing I love more than making a batch of these on a Sunday morning, so my family can enjoy eating them fresh for morning tea and saving the rest for the crazy week ahead. They’re great for brekky on-the-go, and those much needed morning and afternoon snacks. 

I mix up the flavour of my muffins from week to week. Sometimes I’ll use cranberries and shredded coconut, or grated dark chocolate and cashews, or even apricots. But the family favourite is always mixed berries and almond flakes.


1 cup buttermilk 
½ cup yoghurt (I use natural yoghurt)
1 egg 
⅓ cup of vegetable oil 
¼ cup coconut sugar 
1 tsp vanilla extract 
1 ½ cups of bran
1 cup wholemeal spelt flour (can substitute with wholemeal flour)
1 ½ tsp baking powder 
1 ½ tsp baking soda 
⅓ tsp salt 
½ tsp cinnamon 
½ – 1 cup mixed berries (or as desired)
½ cup shredded coconut
¼ cup of almond flakes (optional)


  1. Preheat the oven to 210 degrees celsius
  2. Line a muffin tin with either baking paper/patties or lightly spray it
  3. In a large bowl (or food processor) whisk together the 1 cup of buttermilk, ½ cup of  yoghurt, 1 egg, ⅓ cup of vegetable oil, ¼ cup of coconut sugar and 1 tsp of vanilla extract
  4. In s separate mixing bowl (or in the same food processor) mix in 1 ½ cups of bran, 1 cup of flour, 1 ½ tsp of baking soda, 1 ½ tsp of baking powder, ½ tsp of salt and ½ tsp of cinnamon
  5. Once all the ingredients are well combined together gently fold in 1 cup of mixed berries and ½ cup of shredded coconut
  6. Scoop the batter evenly into the prepared muffin tin
  7. Sprinkle flaked almonds or shredded coconut on top (optional)
  8. Place in the oven for approx 15 mins
  9. Remove from the oven and allow to cool in the tin for 5 minutes before transferring to a wire rack to cool down completely
  10. Once they are cooled, store in an airtight container for up to 3 days

Tip: I recommend putting the container in the fridge after a day, especially if the muffins have fresh fruit in them