Pineapple Oat Bran Muffins Recipes

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OAT BRAN MUFFINS



Oat Bran Muffins image

This is not OATMEAL, but oat BRAN muffins. I have made these for about five years now, and I really love them. They are great made with cinnamon or cranberry applesauce, as well as plain applesauce. My daughter loves them and I hope you will enjoy them, too!

Provided by Bron

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Bran Muffin Recipes

Yield 12

Number Of Ingredients 9

½ cup dark brown sugar
1 ½ cups oat bran
1 ½ cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
½ teaspoon salt
2 eggs
1 cup chilled applesauce
4 tablespoons vegetable oil

Steps:

  • Preheat oven to 400 degrees F (205 degrees C). Line or grease 12 muffin cups.
  • Blend together brown sugar, oat bran, flour, baking powder, soda, and salt. Add eggs, chilled applesauce, and vegetable oil. Mix until well-blended. Spoon batter into muffin cups. Let stand 10 minutes.
  • Bake at 400 degrees F (205 degrees C) for 15 minutes or until golden brown.
  • VARIATIONS: Add 1 cup plumped raisins, with a little bit of raisin water (approximately 2 tablespoons). Or, before baking, sprinkle mixture of sugar and cinnamon over the tops of the muffins. Or, add 1 teaspoon cinnamon or nutmeg to flour mixture.

Nutrition Facts : Calories 182.2 calories, Carbohydrate 31.3 g, Cholesterol 31 mg, Fat 6.4 g, Fiber 2.5 g, Protein 4.7 g, SaturatedFat 1 g, Sodium 403.3 mg, Sugar 11.2 g

PINEAPPLE BANANA MUFFINS



Pineapple Banana Muffins image

From Merritt Island, Florida, Grace Bryant writes, "Sometimes I prepare the dry ingredients and wet ingredients the night before and mix them together in the morning so the muffins are fresh and warm for breakfast."

Provided by Taste of Home

Time 35m

Yield 6 muffins.

Number Of Ingredients 14

1/2 cup all-purpose flour
1/4 cup whole wheat flour
1/4 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
2 tablespoons beaten egg
1/4 cup canola oil
2 tablespoons 2% milk
1/2 teaspoon vanilla extract
1 cup mashed ripe bananas (2 medium)
1/3 cup unsweetened crushed pineapple, drained

Steps:

  • In a small bowl, combine the flours, sugar, baking soda, baking powder, cinnamon, nutmeg and salt. In another bowl, whisk the egg, oil, milk and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and pineapple. , Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake at 375° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 224 calories, Fat 10g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 181mg sodium, Carbohydrate 31g carbohydrate (17g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

PUMPKIN-OAT BRAN MUFFINS



Pumpkin-Oat Bran Muffins image

This was on one of those recipe cards that you get in the mail from time to time. We love the taste of the pumpkin and bran - even DD and she isn't a bran eater!

Provided by Mysterygirl

Categories     Quick Breads

Time 20m

Yield 12 muffins

Number Of Ingredients 11

1 1/2 cups unprocessed oat bran
1/2 cup firmly packed brown sugar
1/2 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 cup mashed pumpkin, , cooked
1/2 cup skim milk
2 egg whites, lightly beaten
2 tablespoons vegetable oil
vegetable oil cooking spray

Steps:

  • Combine first six ingredients in a large bowl; stir well.
  • Make a well in center of mixture.
  • Combine pumpkin and next three ingredients; stir well.
  • Add to dry ingredients, stirring just until moistened.
  • Spoon into muffin pans coated with cooking spray, filling ¾ full.
  • Bake at 425 degrees for 20 minutes.
  • Remove from pans immediately; serve warm or at room temperature.
  • Banana Oat Bran Muffins: Substitute ¾ cup mashed ripe banana for pumpkin.
  • Apple-Oat Bran Muffins: Substitute 1/2 cup minced apple for pumpkin.
  • Substitute apple pie spice for pumpkin pie spice.
  • Add 1 Tsp ground cinnamon to dry ingredients.

PINEAPPLE BRAN MUFFINS



Pineapple Bran Muffins image

"These super-moist muffins are just right for breakfast," says Ruth Bolduc of Conway, New Hampshire. Tidbits of pineapple add a touch of sweetness to their mild bran flavor.

Provided by Taste of Home

Time 35m

Yield 1-1/2 dozen.

Number Of Ingredients 9

1-1/3 cups all-purpose flour
2 teaspoons baking soda
1-1/3 cups bran cereal
1/3 cup shortening
1/4 cup sugar
2 eggs
1 cup half-and-half cream
1/3 cup honey
1 can (8 ounces) crushed pineapple, drained

Steps:

  • In a bowl, combine flour, baking soda and cereal. In a bowl, cream shortening and sugar. Beat in eggs, cream and honey; stir into dry ingredients just until moistened. Fold in pineapple. Fill greased muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes; remove from pans to wire racks.

Nutrition Facts :

BRAN MUFFINS WITH PINEAPPLE



Bran Muffins with Pineapple image

The pineapple adds sweetness to these fiber-filled muffins.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 18

Number Of Ingredients 13

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

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 183 g, Fat 6 g, Fiber 2 g, Protein 3 g

PINEAPPLE OAT BRAN MUFFINS



Pineapple Oat Bran Muffins image

Make and share this Pineapple Oat Bran Muffins recipe from Food.com.

Provided by Carrlin

Categories     Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 8

1 1/2 cups oat bran
1/2 cup brown sugar
1 1/4 cups nonfat milk (I use Vanilla Silk soymilk)
8 ounces pineapple, crushed canned including juice
1/2 cup egg substitute
1 1/2 cups whole wheat flour
2 teaspoons cinnamon
1 tablespoon baking powder

Steps:

  • Mix together oat bran through egg subtitute and let sit for a few minutes while you mix the dry ingredients in a separate bowl.
  • Add dry to wet and stir just to blend.
  • Fill 12 muffin cups which have been sprayed with nonstick spray and bake at 350 degrees about 20-22 minutes, until toothpick inserted comes out clean.

Nutrition Facts : Calories 143, Fat 1.5, SaturatedFat 0.3, Cholesterol 0.6, Sodium 127.6, Carbohydrate 31.9, Fiber 4.1, Sugar 12.2, Protein 6.3

PINEAPPLE COCONUT MUFFINS



Pineapple Coconut Muffins image

Delicious Pineapple Coconut Muffins that bring that tropical flavor to your mouth. Easy to make and are sure to please those who enjoy coconut and pineapple.

Provided by Cheryl

Time 30m

Number Of Ingredients 9

1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup & 1/2 cup sweetened shredded coconut (separated)
1/4 cup granulated sugar
3 eggs
1/2 cup milk
1 cup pineapple (bite-sized pieces, drain juice from can)

Steps:

  • Prepare your muffin tin with non-stick cooking spray.
  • Preheat oven to 350F.
  • In a large bowl, combine flour, baking powder, baking soda, salt, 1 cup of coconut, and sugar. Stir to mix well.
  • In a medium bowl, whisk eggs with a fork. Add milk to the egg mixture and whisk to combine.
  • Pour egg & milk mixture into dry ingredients and stir until well mixed.
  • Stir in pineapple.
  • Pour into 12 muffin tins.
  • Sprinkle the other 1/2 cup coconut evenly over the top of each unbaked muffin.
  • Bake 20 minutes or until done.
  • Let cool in the pan for 10 minutes then remove from tin to cool on a cooling rack.
  • Store in a sealed container in the fridge.

Nutrition Facts : Calories 100 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 47 milligrams cholesterol, Fat 3 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 267 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

OAT BRAN MUFFINS (GLUTEN-FREE)



OAT BRAN MUFFINS (GLUTEN-FREE) image

Categories     Breakfast     Bake     Low Fat     Quick & Easy     High Fiber     Wheat/Gluten-Free     Muffin     Healthy     Vegan

Yield 12 Muffins

Number Of Ingredients 15

1 cup oat bran
1 1/2 cup oats
1 cup gluten-free flour
1/3 cup unrefined sugar
2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon sea salt
1 teaspoon cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
1 cup applesauce
1/2 cup almond milk
1/4 cup maple syrup
1 teaspoon lemon zest
1 tablespoon lemon juice

Steps:

  • Preheat oven to 375 degrees Mix dry ingredients in bowl Mix wet ingredients in separate bowl Combine wet and dry ingredients into single bowl Pour into 12 muffin tins Bake 20-24 minutes

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