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These high-domed Pineapple Coconut Bran Muffins are not your ordinary bran muffin. They're bursting with fabulous flavor and the sweet honey-butter glaze keeps them nice and moist!
If you're a regular follower of The Café you may have noticed we have a love affair with bran muffins. I searched for years for the perfect bran muffin and, once I discovered it, I've been running with the recipe ever since. Besides our original Honey-Glazed Bran Muffins, we have a blueberry version, an apple rendition and now these wonderful Honey-Glazed Pineapple Coconut Bran Muffins. I think you'll love this new addition to our muffin collection, chocked full of healthy ingredients as well as sweet pineapple and shredded coconut.
A healthy alternative
Although I enjoy a good muffin, most muffins aren't my idea of a healthy breakfast. Instead, they're kind of sneaky way to eat cake. Of course, there's nothing wrong with cake, but we like to start the day on a healthy note. That's where these Honey-Glazed Pineapple Coconut Bran Muffins come to the rescue!
With a good proportion of whole wheat flour, lots of wheat bran, eggs, unsweetened pineapple and coconut these muffins are much more nutritious than your average Joe muffin. A relatively small measure of brown sugar and molasses give the muffins just the right amount of sweetness without being dessert-ish.
What is wheat bran?
As mentioned above, this recipe calls for wheat bran. What is wheat bran? Healthline. com explains it pretty clearly: "A wheat kernel is made up of three parts: the bran, endosperm and germ. The bran is the hard outer layer of the wheat kernel, which is jam-packed with various nutrients and fiber. During the milling process, the bran is stripped away from the wheat kernel and becomes a byproduct." That's the part we're using in these delicious, nutritious Honey-Glazed Pineapple Coconut Bran Muffins!
Wheat bran has a nutty flavor with a touch of sweetness. It adds great texture and a full-bodied taste to these muffins. Wheat bran is quite reasonably priced (I pay $2.18/bag) and is available at many larger grocery stores. Sometimes it's a little tricky to find though, as different grocers stock it in different areas.
At the local store where I usually shop for groceries, it's stocked in the cereal aisle, right around the oatmeal. Other stores carry it in the baking aisle and sometimes it's in a section where the natural foods are found. You can also find wheat bran reasonably priced online. Bob's Red Mill and Hodgson are common brands but you can also find wheat bran in bulk at some stores.
If you can't find wheat bran, oat bran can also be used for these Honey-Glazed Pineapple Coconut Bran Muffins in an equal amount.
Make ahead!
I love that you can make these Pineapple Coconut Bran Muffins in advance and store them in the freezer. They warm nicely in the microwave on a low power or in the oven (covered with foil for 20 minutes at 325). You can also make breakfasts super easy by mixing up the batter the night before. In the morning you'll have a wonderful aroma wafting through the house to entice every to the breakfast table.
I think I'm going to run now and pull one of these Honey-Glazed Pineapple Coconut Bran Muffins out of the freezer. I've already had breakfast but after talking so much about them, my mouth is starting to water. Hope you enjoy them as much as we have!
Cafe Tips for making these Pineapple Coconut Bran Muffins
- This recipe calls 8 ounces for crushed, canned, unsweetened pineapple. Lo0k for pineapple in natural juice, not in sweetened juice. Don't drain the pineapple, the juice is part of the recipe!
- This recipe also calls for whole wheat flour. I use King Arthur White Whole Wheat flour. It has the same nutritional benefits as regular whole wheat flour, but it's not quite as coarse.
- I usually use unsweetened shredded coconut for this recipe but sweetened will also work. Look for coconut that is shredded, not the large shaved coconut.
- That being said, if you don't have whole wheat flour, this recipe also works well with 100% all-purpose flour.
- Don't over mix the batter. Once you add the flour, stir just until it's mixed in. Overmixing muffins can make them tough.
- Don't skip the honey-butter glaze. It only adds 27 calories per muffin but, in addition to being delicious, it seals in the moisture and gives the muffins a beautiful shiny presentation.
- This recipe calls for wheat bran. See the tips and facts about wheat bran above in the post. I've also made these muffins with oat bran instead of the wheat bran, also DELICIOUS!
- No buttermilk? No worries! To make your own buttermilk, place 2 tablespoons of vinegar into a 2 cup measuring cup. Add milk (I like to use whole milk, but use whatever you have) to measure 1½ cups. Stir the mixture and allow it to sit for 5 minutes, then add to the batter instead of buttermilk.
- These bran muffins freeze well. Allow the muffins to cool completely, then freeze on a sheet pan, uncovered, for 1 hour. Once frozen, place muffins in a ziplock bag or airtight freezer container. Pull out as many as you want and allow them to thaw before serving. You can also rewarm them in the microwave or oven.
- This is a somewhat unusual muffin recipe in that you fill the muffin tins full rather than ⅔ or ¾ full as most muffin recipes recommend. If you prefer smaller muffins, you can proportion this dough out into 16 muffin cups OR 12 muffin cups and a small loaf pan (4x6-inches).
- You can make this Pineapple Coconut Bran Muffin batter the night before, store it in the fridge then bake up the muffins in the morning.
Thought for the day:
For I will pour water on the thirsty land,
and streams on the dry ground;
I will pour out my Spirit on your offspring,
and my blessing on your descendants.
Isaiah 44:3
What we're listening to for inspiration:
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations and ideas for variations.
These high-domed Pineapple Coconut Bran Muffins are not your ordinary bran muffin. They're bursting with fabulous flavor and the sweet honey-butter glaze keeps them nice and moist!
- ½ cup mild-flavored oil sunflower, grapeseed, canola, corn, vegetable, or avocado oils will all work
- 1 8- ounce can crushed pineapple undrained
- ½ cup brown sugar
- 3 large eggs
- ¼ cup molasses
- 1¼ cups buttermilk
- 1 teaspoon vanilla extract
- 2 cups wheat bran
- 1 cup whole wheat flour
- ⅔ cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup shredded coconut (I've used sweetened and unsweetened with good results)
- 1 tablespoon honey
- 1 tablespoon butter
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Preheat oven to 400 degrees. Spray 12 muffin cups with non-stick spray. Be sure to spray the top of the pan around the edges of the muffin cups also to prevent sticking.
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Whisk together oil, pineapple, sugar and eggs in a large bowl until well blended. Add molasses, buttermilk and vanilla. Stir to combine. Sprinkle the cinnamon, baking powder, baking soda and salt over the stop and stir to incorporate.
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Add the wheat bran, whole wheat and all-purpose flours. Stir just until all of the flour mixture is incorporated (do not overmix). Add the coconut and stir to combine. Spoon batter into prepared muffin tins, filling to the top.
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Bake for 14-18 minutes until firm to touch and a tester comes out clean. Allow to sit in muffin tin for 5 minutes, then remove to a cool rack.
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Combine melted butter and honey in a small bowl. Stir well to combine. Brush mixture over the top surface of warm muffins
For more detailed instructions and lots of tips to ensure success, check out the Café Tips above in the post.
The honey-butter glaze is enough to brush the tops of the muffins. If you prefer to glaze the muffins on the sides as well, double the proportions and brush the glaze all over each muffin.
Adapted from: Red Cottage Chronicles
Susie says
Absolutely the best bran muffin recipe I've ever tried! I'm having trouble not eating them all up on the first day! I love the combination of the pineapple and coconut. I added a bit of chopped pecans, used AP flour and bran wheat flour, but didn't use the honey glaze. Maybe next time I'll do the glaze as well. These muffins are so incredibly moist and flavorful, and beyond delicious! Thanks for this superb recipe! I've thrown out all my other recipes for bran muffins!
Lindsay @ The Café Sucre Farine says
Awesome! Thanks for your review, Susie!
Charlotte Moore says
I just made these and they ar GREAT!!! I actually used all white whole wheat flour. I forgot about the honey and butter on top. I think they are great without it. I sprinkled a few raisins on top of some. as well. Delicious!! I had 18 regular size muffins and 2 mini loaves. I also used oat bran. If they were any better I would have to eat more while they were warm. Ha!!! I had my oven on 400 for 5 minutes after I put them in. I turned it down to 350 for the remainder of the time. I was afraid they would be too brown for me. I like my baked goods barely brown.
Thank You for all your hard work. BLESSINGS!!!
Chris Scheuer says
Wonderful! Thanks for letting us know, Charlotte!
Louise says
I just made these muffins today and they truly are the best muffins I’ve ever made. So so moist like no others. I received your e-mail on Sunday and would have made them right away but I had not coconut and I really wanted the coconut. So today I went grocery shopping and got my coconut and I was so excited (I know I should get a life LOL). I measured all the ingredients on my island and running out of space, I turned around to my other counter to measure my coconut & left it there. All of sudden my muffins are in the oven …. And you guessed it … the measured coconut still on the counter. I was so disappointed. Well, that just means I will have to make some more. Thank you Chris.
Louise from New Brunswick
Chris Scheuer says
Oh no! It happens to all of us, Louise! I'm so glad you enjoyed them, even without the coconut 🙂
Lynne Harms says
These are a delicious and nutritious muffin that I have made over and over again. Thanks for the great recipe!
Chris Scheuer says
Wonderful! Thank you for letting us know, Lynne!
Jacki says
Made these today-absolutely delicious!
Chris Scheuer says
Thanks, Jacki!
Terri says
Cant wait to try these. I just returned from an extended vacation on the Big Island of Hawaii and every day i would walk to the Fairmont Orchid for a pineapple coconut bran muffin on the beach. Pretty sure this is nearly the identical recipe!!!
Chris Scheuer says
That's great, Terri! Let us know how they turn out 🙂
Irene Lane says
Hi Chris,
I can't wait to try these muffins as I love both coconut and pineapple. I have been unable in the resent months to find 8oz cans of crushed pineapple (even going to several different stores) so my question is should I just measure the pineapple in a 1 cup dry measuring cup or in a 8oz liquid measuring cup as I know there is a difference.
Thank You and Happy and Healthy New Year to you and your family!
Irene
Chris Scheuer says
Hi Irene, use a 1 cup dry measure for the 8 ounces of crushed pineapple. ENJOY!
Lyn Isherwood says
I forgot to say I made my own buttermilk too, used golden syrup instead of molasses & glazed them with the honey & butter . The recipe has a great balance of ingredients, I will make them with blueberries & stewed Apple next time & add som mini choc buttons to half again as they turned out so delicious, some bran muffin recipes can be quite dry I have noticed over the years. ”,
Chris Scheuer says
Thanks, Lyn!
Lyn Isherwood says
Turned out great , I added 3/4 cup yellow sultanas & used up some old as Bran squiggly things instead of wheat bran for 12x big muffins & had enough for 12x more small ones into which I added 1/2 cup baby chocolate buttons. Delicous warm with butter. Yummm! Queen
Chris Scheuer says
Thanks so much for sharing your review, Lyn!
Catherine says
Hello Chris, I live in the interior of Northern British Columbia and it is a wet, drizzly day today. I really had no intention of doing any baking today but then I received your recipe on my email. I was instantly intrigued because I absolutely love anything coconut and pineapple. I had all of the ingredients except for the crushed pineapple but I luckily had a can of pineapple chunks which I pulsed in my blender a few times.I was a little confused when the recipe said to add the raisins but realized you meant the coconut. They came out of the oven 20 minutes ago and I just had to write to let you know how fantastic they are! My new favourite bran muffin! Thanks for sharing such a wonderful recipe. A devoted fan.......
Chris Scheuer says
A perfect day for baking!! It's the same here and I have caramel corn in the oven right now as the grandchildren are my taste-testers and they have been in and out all day.
Thanks so much for sharing your review, Catherine! And thanks for the heads-up about the raisins. I missed that but will amend the recipe now.
So happy you are enjoying them!
Charlotte Moore says
Oh how good these look and the combination of coconut and pineapple. YUM!! I love whole wheat anything. I use 100% whole wheat in cookies, muffins, pancakes, biscuits, rolls, etc.
Chris Scheuer says
Thanks, Charlotte. Hope you enjoy them!