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Bran Muffins with Pineapple


The pineapple adds sweetness to these fiber-filled muffins.

  • Yield: Makes 18

Source: Everyday Food, March 2010


  • 1 cup raisins
  • 1 cup wheat bran
  • 1 cup all-purpose flour, (spooned and leveled)
  • 3/4 cup whole-wheat flour (spooned and leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon coarse salt
  • 1/2 cup plain low-fat yogurt
  • 1/4 cup packed dark-brown sugar
  • 1/2 cup molasses
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 large egg
  • 1 can (20 ounces) pineapple chunks, drained and chopped


  1. Preheat oven to 350 degrees. Line two 12-cup muffin pans with 18 paper liners. Soak raisins in 1 cup hot water until soft, about 10 minutes; drain raisins and transfer to a food processor. Puree until smooth, about 30 seconds.

  2. In a medium bowl, combine bran, flours, baking powder, baking soda, and salt. In a large bowl, stir together yogurt, brown sugar, molasses, butter, egg, and raisin puree. Add dry ingredients and stir to combine; fold in pineapple. Divide batter evenly among liners. Bake until a toothpick inserted in center of a muffin comes out clean, about 25 minutes, rotating pans halfway through.

Cook's Notes

These muffins can be frozen for up to 2 months. To serve, thaw, then toast if desired.

Reviews Add a comment

  • 40winksny
    27 MAR, 2017
    Delicious! Strong mol[filtered] flavor comes through along with sweetness from the pineapple. Followed the recipe exactly including the raisin purée, but I used 1/2 t fine salt instead of 1 t kosher plus I added 3/4 t vanilla. Paper liners are a must as these are very sticky. 1/4c batter per liner produced exactly 18 muffins. Breakfast on the go!
  • MS11750084
    13 FEB, 2015
    A silly question but, I would rather use the raisins whole, would that change the recipe too much?
  • irleshay
    7 FEB, 2015
    I halved the recipe and used fresh pineapple instead of canned, but got 12 muffins instead of 9. They were good, moist and hearty. I reduced the salt by half just by preference and had no problem.
  • Heather Bowie Funk
    5 FEB, 2015
    Simple recipe with hearty, simple to find, healthy ingredients. However, I made a few changes. I followed the advice of previous review & switched coarse salt for regular kosher salt. Also used vanilla low-fat yogurt. As I was doubling the recipe, I substituted 5 tbsp of canola oil for the second 1/2 cup of butter. Reduced cooking time to 17-19 minutes and no burnt flavors - nice and moist. Served with a yogurt/cool whip spread at my daughter's 'healthy eating' class party - home run!
  • Rhizzle
    17 MAR, 2014
    This was tasty except for the coarse salt bit. I found that that coarse salt didn't break down and enhance the flavour but just left salty pockets throughout the muffins. I think next time I'd use regular fine salt...
  • sxysadie
    19 JUN, 2010
    I've made these several times now. They are yummy and healthy!!!
  • JamieKC
    7 JUN, 2010
    These are soooooo delicious! I love the combination of molasses, dark brown sugar, raisins, and pineapple. Great recipe Everyday Food!