Pineapple Bran Whole Wheat Muffins
Elevate your morning routine with these wholesome and delicious Pineapple Bran Whole Wheat Muffins! Packed with the natural sweetness of crushed pineapple, the wholesome goodness of whole wheat flour, and the fiber-rich boost of wheat bran, these muffins are the perfect nutritious start to your day. Infused with warm cinnamon and sweetened naturally with honey, they strike the ideal balance between healthy and indulgent. Moist and tender, thanks to creamy Greek yogurt, these muffins come together in just 15 minutes of prep time, making them a quick and easy baking project. Perfect for breakfast-on-the-go or a mid-day snack, these Pineapple Bran Muffins are a flavorful way to fuel your day while staying mindful of nutrition.
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 1 cup Wheat bran
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1 cup Crushed pineapple (canned, drained)
- 0.5 cup Honey
- 0.5 cup Plain Greek yogurt
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.25 cup Vegetable oil or melted coconut oil
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it with non-stick spray.
In a large mixing bowl, combine the whole wheat flour, wheat bran, baking powder, baking soda, salt, and ground cinnamon. Whisk together to evenly distribute the dry ingredients.
In another bowl, combine the crushed pineapple, honey, Greek yogurt, egg, vanilla extract, and vegetable oil. Stir until smooth and well combined.
Pour the wet ingredients into the dry ingredients. Gently fold the mixture together with a spatula until just combined—do not overmix, as this can lead to dense muffins.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
1741 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.3 g | 95% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 232 mg | 77% | |
| Sodium | 2059 mg | 90% | |
| Total Carbohydrate | 267.1 g | 97% | |
| Dietary Fiber | 44.5 g | 159% | |
| Total Sugars | 131.6 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 314 mg | 24% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1760 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
