Pineapple-Cranberry Bran Muffins

Submitted by Natalia - St Louis

"These are a variation of the recipe on the side of the package of Bob's Red Mill unprocessed wheat bran. The muffins come out sweet, moist, and not too heavy."

 

• Ready In: 35mins
• Ingredients: 10
• Yields: 12 muffins
• Serves: 12

ingredients

• 1 cup unprocessed natural bran
• 1 1⁄2 cups whole wheat flour
• 1⁄2 cup dried cranberries
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup milk
• 1⁄2 cup honey
• 3⁄4 cup canned crushed pineapple in juice
• 2 tablespoons vegetable oil
• 1⁄2 cup egg substitute

directions

1. Preheat oven to 400 degrees F.
2. Combine dry ingredients: wheat bran, flour, baking soda, baking powder, and dried cranberries.
3. Combine wet ingredients: milk, honey, pineapple, oil, and eggs.
4. Add wet ingredients to dry ingredients and stir until combined.
5. Pour into greased muffin tin or paper muffin cups.
6. Bake approximately 18 minutes.

Reviews

[Sing4mysupper]

Despite using white flour in place of the whole wheat, and an egg in place of the egg substitute, they turned out very well. I cut back on the honey just a bit, to keep them from being too sweet. The pineapple really adds to the flavour. I'll be making this recipe again. Thanks for posting.

 

[Amy W.]

I didn't have everything on hand so I used chopped dried papaya in place of the cranberries, coconut oil instead of vegetable oil, and a mix of sugar and stevia for the honey. They turned out really well!

 

[Dr.Christine D.]

I added 1/2 cup pineapple juice & 1/2 cup macadamia nuts to this & WOW!!!! Super moist. This will not last very long in my house.

 

[WekivaWoman]

What a great recipe! I like the simple ingredients and how easy these are to whip up and enjoy. They hold their moisture really well and are a delicious, stick-to-your-ribs breakfast with a cup of coffee! Used 2 large eggs in places of the substitute, but other than that I wouldn't change a thing. Thanks! My family devoured these in a few days. It's time to make some more!