Save on Pinterest

Best Bran Muffins

Having these muffins for breakfast provides a good start to a busy day. My husband loves pineapple, which makes these muffins moist...and delicious!
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    18 muffins


  • 1/2 cup old-fashioned oats
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup all-bran cereal
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 large egg, beaten
  • 1/4 cup vegetable oil
  • 1/2 cup molasses
  • 3/4 cup buttermilk
  • 1 can (8 ounces) crushed pineapple in natural juice, undrained
  • 1/2 cup chopped nuts, dates or raisins


  • In a bowl, combine the first seven ingredients. Make a well in the center. Combine the egg, oil, molasses, buttermilk and pineapple with juice. Pour into well; mix just until dry ingredients are moistened. Stir in the nuts, dates or raisins.
  • Fill 18 greased muffin cups two-thirds full. Bake at 400° for 12 minutes or until golden brown.

Recommended Video


Click stars to rate
Average Rating:
  • Karen
    Nov 1, 2020

    So easy and moist and tasty. I substituted buttermilk with whole milk yogurt and substituted pineapple with applesauce.

  • Laurie
    Oct 26, 2019

    Very moist and naturally sweet without a sugary sweetness. Doubled recipe, it made 2 1/2 doz. Husband said to SAVE this recipe!

  • Mamabee62
    Sep 25, 2013

    I think this is a lovely, moist muffin. It's not too sweet. I used raisins but nuts would be nice too, I'm sure. Mine made 15 nice-sized muffins. I'll freeze these and make this again.As an update the next day, these froze really well and my husband liked them and he's not usually a fan of bran muffins. I followed the recipe exactly and used coconut oil instead of vegetable oil. A keeper!

  • Black Spruce
    Jul 17, 2006

    No comment left