1 ¼ cups sweetened shredded coconut
1 ½ cups oat bran (Bob’s Red Mill)
1 ½ cups all-purpose flour
4 teaspoons baking powder
1 tablespoon baking soda
2 teaspoons ground cinnamon
½ teaspoon salt
2 teaspoons malt powder (classic Ovaltine – not the chocolate flavor)
¼ teaspoon freshly ground nutmeg
½ cup vegetable oil
½ cup molasses
1/3 cup granulated sugar
2 cups applesauce
3 whole eggs beaten
1 tablespoon granulated sugar
1 teaspoon ground cinnamon
Preheat oven to 400 degrees F with rack in center of oven.
Place shredded coconut in a food processor and run for five seconds to break up the coconut from strands to small pieces. Pour into a large bowl.
Add oat bran, flour, oat flour, baking powder, baking soda, cinnamon, salt, malt and nutmeg and stir to combine.
In a separate bowl combine oil, molasses, golden syrup, sugar and applesauce. Whisk to combine. Add eggs and whisk again.
Add wet to dry and whisk together.
Using tulip muffin papers , spray 18 paper tulip cups with kitchen pan spray. (Nine in each muffin tin.)
Divide batter between the 18 cups.
Mix the sugar with cinnamon and sprinkle over the 18 tops.
Sprinkle the coconut flakes over each.
Bake one pan at a time for 15-20 minutes each. Ours took exactly 19 minutes for each pan. If you take them out too early before the center is fully cooked, they will sink as they cool. Do the tooth pick test to make sure they are fully cooked.
Transfer to a rack to cool.
If too much molasses is used in a recipe, sometimes it can give the muffins a bitter taste. We countered that by using a combination of molasses and golden syrup. If you can’t find golden syrup, all molasses will work, but again, you may experience a slightly bitter taste.
If you can’t find oat flour, use all all-purpose flour.
Keywords: bran, muffins