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Bran Muffins with Pineapple

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

  • Yield: Makes 18
Bran Muffins with Pineapple

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.


Reviews (3)

  • 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!

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