Coconut Bran Muffins with Siggi's Skyr "Frosting"

Cupcakes for breakfast?

Well, sort of...

How about a slightly healthier version of

Coconut Bran Muffin, iced with Banana Cinnamon Skyr yogurt?

A yummy, protein powered punch to start your day...

I altered my favorite Blueberry Bran Muffin recipe slightly,
 to appease my kids who are not blueberry fans.

I love them because they are simple 

but get golden brown on the outside but stay so moist on the inside.

I love the flavor and texture the coconut adds too...

Topping them with the tangy, delicious Siggi's Banana Cinnamon Skyr, 

is such a delicious creamy surprise!

Cupcakes for breakfast it is!

• Coconut Bran Muffins with Banana Yogurt Frosting
• makes 12 muffins
• 
  
• ½ cup vegetable oil
• 1 cup flour
• 1 teaspoon kosher salt
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 cup sour cream
• ½ cup sugar
• ½ cup honey
• 2 eggs
• 1 teaspoon pure vanilla extract
• 2½ cups wheat bran
• 1 cup shredded coconut

Siggi's Banana Cinnamon Skyr for frosting 

Preheat the oven to 350 degrees. Fill muffin pan with liners. Stir together the flour, salt, baking powder, baking soda, and cinnamon in a medium bowl. In a large bowl, whisk together the sour cream, sugar, ½ cup vegetable oil, honey, eggs, and vanilla until combined. Add the dry ingredients, stirring just until combined. Gently stir in the wheat bran and coconut. Scoop the batter into the muffin cup. Bake for 25 to 30 minutes, until golden brown. Allow to cool then frost with skyr.

Find out more about Siggi's Dairy and their amazing products here. Thank you to Siggi's for providing their skyr for this post.