Are you ready to elevate your breakfast game with a delightful twist? These Pineapple Oat Bran Muffins are not just your ordinary muffins; they are a tropical escape packed with flavor and nutrition! With a perfect balance of sweet and savory, these muffins are incredibly moist thanks to the crushed pineapple, while the oat bran adds a hearty texture that will keep you satisfied. Whether you're enjoying them fresh out of the oven or as a quick snack throughout the week, these muffins are sure to become a staple in your kitchen. Get ready to indulge in a guilt-free treat that’s as easy to make as it is delicious!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup oat bran
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup crushed pineapple, drained
- 1/2 cup milk
- 1/4 cup vegetable oil
- 2 eggs
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 12-cup muffin tin by either greasing the cups with cooking spray or lining them with paper muffin liners.
- In a large mixing bowl, combine the dry ingredients: oat bran, all-purpose flour, sugar, baking powder, and salt. Whisk together until well blended and no lumps remain.
- Drain the crushed pineapple thoroughly, pressing out excess liquid to prevent the muffins from becoming too wet. Set aside.
- In a separate medium bowl, whisk together the wet ingredients: milk, vegetable oil, and eggs until fully combined and smooth.
- Pour the wet ingredient mixture into the dry ingredients. Stir gently with a spatula until just combined, being careful not to overmix. Overmixing can lead to tough, dense muffins.
- Fold in the drained crushed pineapple, distributing it evenly throughout the batter.
- Using a spoon or ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Tips
- Don’t Skimp on Draining: Make sure to drain the crushed pineapple thoroughly to avoid soggy muffins. Press out excess liquid with a fine mesh strainer or cheesecloth for the best results.
- Mix with Care: When combining the wet and dry ingredients, stir gently. Overmixing can lead to dense muffins, so stop mixing as soon as you see no dry flour.
- Temperature Matters: Ensure your oven is preheated to 375°F (190°C) before placing the muffins inside. This helps them rise perfectly and develop a lovely golden-brown color.
- Customize Your Muffins: Feel free to add your favorite mix-ins, such as chopped nuts, coconut flakes, or even chocolate chips for an extra treat!
- Storage Tips: To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days or refrigerate them for up to a week. You can also freeze them for longer storage—just reheat when you're ready to enjoy!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 5g
Fat: 8g
Saturated Fat: g
Cholesterol: 35mg
