Best All-Bran Muffins

We love the enjoyable taste of the Best All-Bran Muffins and knowing there’s a lot of fiber in each bite is a bonus!

Rich with a natural sweetness from the pineapple and molasses, this raisin and oat filled muffin recipe is a go to breakfast or snack for a healthier diet.

Oat and raisin bran muffins next to freshly baked muffin pan

Oat & Raisin Bran Muffins

A great combination of old fashioned ingredients like rich buttermilk, aromatic molasses, hearty oats, sweet pineapple and raisins and fiber filled All Bran cereal make the best All-Bran Muffins I’ve eaten.

Crushed pineapple is the surprise ingredient that makes this recipe so delicious. I also love the fresh fruit in our Farmhouse Blueberry Muffins, Strawberry Muffins, and Banana Nut Muffins.

Pineapple is one of my favorite fruits, so I was really intrigued by using a small can and including the natural juices. Natural sweetness is the best way to go when baking muffins or quick breads!

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The first time I made this recipe was for a Quick Breads project in 4-H. I don’t remember the specifics, but I think I did well and I still have the recipe which means it’s good!

We’ve already shared a more basic Bran and Raisin Molasses Muffin, but this recipe is the ultimate because it’s loaded with so many more delicious flavors. Serve either of these along with Instant Pot Hard Boiled Eggs for a great breakfast or snack.

Muffin pan full of the best all bran muffins on blue plaid cloth

Filling the Muffin Tin

I’m often uncomfortable knowing how full to fill the muffin tin, so I experimented a bit with this recipe.

In the first trial an 18/8 stainless steel scoop that holds about 3 tablespoons and fills the muffin tin 2/3 full was used. These muffins (pictured in a full pan above) rose during the baking process just over the top of the paper liner and make a great serving size for kids.

Smaller muffins are easier to keep uniform in size and bake a bit quicker. They were done in 11 minutes in a 400°F convection oven.

I also filled some of the muffin tins about 3/4 full (pictured below). This is a more appropriate breakfast or snack size for an adult. These All-Bran Muffins take a couple minutes longer to bake and the shape on top varies.

Muffin pan full of healthy bran muffins

Tips for Making Bran Muffins

  • Can substitute raisins for chopped nuts or dates
  • Raisins can be chopped, but I use small raisins to save time and skip that step
  • Use old-fashioned oats, not quick oats
  • If using a large can of pineapple, only use half of juice and half of the pineapple
  • I like to use a mixer, but this recipe would be fairly easy to mix by hand
  • Muffin liners are not required, but make clean up easier
  • If not using liners be sure to use non-stick cooking spray
  • Store on the counter for 1 – 2 days
  • Store in the refrigerator for up to 2 – 4 days
  • Store in an airtight bag in the freezer for up to 3 months
Mixer with bran muffin batter in the mixing bowl

How to Make the Best All-Bran Muffins

  1. In a mixing bowl combine the first dry ingredients
  2. Make a well in the center.
  3. Combine the egg, oil, molasses, buttermilk and pineapple including natural juice.
  4. Pour into well; mix until dry ingredients are moistened.
  5. Being careful not to overmix stir in raisins.
  6. Fill 24 greased muffin cups 2/3 full.
  7. Bake at 400°F for 10 – 12 minutes or until golden brown.
Piece of moist all bran muffin on a fork next to raisin and oat filled muffin

Other Easy Quick Bread Recipes

Printable Buttermilk Bran Muffin Recipe

3 oatmeal raisin all bran muffins on a blue plaid cloth

Best All-Bran Muffins

Servings 24 muffins
Author: Jennifer
Rich with a natural sweetness from the pineapple juice and molasses, these raisin and oat filled muffins are a go to for a healthier diet.
We love the enjoyable taste of the Best All-Bran Muffins and knowing there's a lot of fiber in each bite is a bonus!
Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes

Ingredients
  

  • 1/2 cup rolled 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 egg beaten
  • 1/4 cup vegetable oil
  • 1/2 cup molasses
  • 3/4 cup buttermilk
  • 1/2 cup raisins
  • 8 ounce can crushed pineapple in natural juice undrained

Instructions
 

  • Place liners in a muffin tin or grease well.
  • In a mixing bowl combine the first 7 ingredients (dry ingredients).
  • Make a well in the center.
  • Combine the egg, oil, molasses, buttermilk and pineapple with juice.
  • Pour into well; mix until dry ingredients are moistened. Stir in raisins.
  • Fill 24 greased muffin cups 2/3 full.
  • Bake at 400°F for 11 minutes or until golden brown.

Notes

  • Can substitute raisins for chopped nuts or dates
  • Raisins can be chopped, but I use small raisins to save time and skip that step
  • Use old-fashioned oats, not quick oats
  • If using a large can of pineapple, only use half of juice and half of the pineapple
  • I like to use a mixer, but this recipe would be fairly easy to mix by hand
  • Muffin liners are not required, but make clean up easier
  • If not using liners be sure to use non-stick cooking spray
  • Store on the counter for 1 – 2 days
  • Store in the refrigerator for up to 2 – 4 days
  • Store in an airtight bag in the freezer for up to 3 months

Nutrition

Calories: 102kcalCarbohydrates: 18gProtein: 2gFat: 3gSaturated Fat: 2gCholesterol: 8mgSodium: 112mgPotassium: 200mgFiber: 1gSugar: 6gVitamin A: 45IUVitamin C: 1mgCalcium: 40mgIron: 1mg

Nutritional Disclaimer

“Plowing Through Life” is not a dietitian or nutrition professional. Any nutritional information shared is an estimate and can vary greatly depending on specific products are used. If calorie count and other nutritional values are important to you, we recommend running the ingredients through an online nutritional calculator of your choice.

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One Comment

  1. There is so much goodness in these muffins and I love that they are healthier than most. I could totally start my day with one of these.

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