Pineapple Cranberry Bran Muffins
Start your day with a burst of wholesome flavor by baking these Pineapple Cranberry Bran Muffins! Packed with fiber-rich bran cereal, juicy crushed pineapple, and tangy dried cranberries, these muffins strike the perfect balance between healthy and delicious. A touch of cinnamon adds warmth, while brown sugar and vanilla bring subtle sweetness to every bite. With just 15 minutes of prep time, these muffins are an easy and nutritious option for busy mornings, afternoon snacks, or meal prep. Moist, tender, and freezer-friendly, they’re ideal for breakfast on the go or paired with a steaming cup of coffee. Try this delightful recipe for a naturally sweet treat that satisfies without the guilt!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Bran cereal
- 1 cup Milk
- 0.5 cup Crushed pineapple (drained)
- 0.5 cup Dried cranberries
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1 unit Large egg
- 0.5 cup Brown sugar (packed)
- 0.25 cup Vegetable oil
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, combine the bran cereal and milk. Let the mixture sit for 5 minutes to allow the cereal to soften.
While the bran is soaking, drain the crushed pineapple and set it aside. Also, measure out the dried cranberries.
In a separate medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
After the bran cereal has softened, add the egg, brown sugar, vegetable oil, and vanilla extract to the bowl. Stir until well combined.
Gently fold in the drained pineapple and dried cranberries into the wet mixture.
Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Be careful not to overmix as this could result in dense muffins.
Evenly divide the batter into the prepared muffin tin, filling each cup about 3/4 of the way full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or store in an airtight container for up to 3 days. These muffins can also be frozen for longer storage.
Nutrition Facts
Calories |
2120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.4 g | 84% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 34.2 g | ||
| Cholesterol | 208 mg | 69% | |
| Sodium | 2784 mg | 121% | |
| Total Carbohydrate | 352.8 g | 128% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 200.7 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 7.5 mcg | 37% | |
| Calcium | 509 mg | 39% | |
| Iron | 29.0 mg | 161% | |
| Potassium | 1003 mg | 21% | |
*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.
