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 & 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!

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.

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.

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

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.

Other Easy Quick Bread Recipes

• Pumpkin Chocolate Chip Muffins with Applesauce
• Carrot Bread
• Pumpkin Spice Bread
• Chocolate Chip Banana Bars
• Farmhouse Cinnamon Applesauce Muffins
• Blueberry Oatmeal Muffins are another healthy muffin from Sally’s Baking Addiction that look delicious!

Printable Buttermilk Bran Muffin Recipe