Carrot-Pineapple-Bran Muffins

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 88
  • Calories from fat: 0.0%
  • Fat: 1.9g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 2.1g
  • Carbohydrate: 15.8g
  • Fiber: 0.7g
  • Cholesterol: 12mg
  • Iron: 0.0mg
  • Sodium: 109mg
  • Calcium: 0.0mg


  • 1 3/4 cups all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3/4 cup fat-free milk
  • 1 large egg, lightly beaten
  • 1 (8-ounce) can crushed pineapple in juice, undrained
  • 2 tablespoons margarine or butter, melted
  • 1 cup wheat bran flakes cereal
  • 1 cup shredded carrot
  • 2 tablespoons water
  • Cooking spray


  1. Preheat oven to 350°.
  2. Combine first 5 ingredients in a large bowl. Make a well in center of mixture, and set aside. Combine milk and next 3 ingredients, stirring well. Stir in cereal; let stand 5 minutes.
  3. Place carrot and water in a small saucepan. Cover and bring to a boil; reduce heat, and cook 1 to 2 minutes or until carrot is tender. Drain and set aside.
  4. Add cereal mixture to flour mixture; add carrot, and stir just until dry ingredients are moistened. Spoon batter evenly into 18 muffin cups coated with cooking spray, filling two-thirds full. Bake at 350° for 20 to 22 minutes or until golden. Remove muffins from pans immediately, and cool on wire racks.
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