Rating: 4 stars
12 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2

These are a huge hit with the kids, pack into lunches easily, and are great to take along camping as they stay moist and fresh for a long time.

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Recipe Summary

cook:
30 mins
total:
40 mins
prep:
10 mins
Servings:
18
Yield:
18 muffins
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.

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  • Mix flour, sugar, wheat germ, oat bran, baking soda, and salt together in a large mixing bowl. Add eggs and pineapple; stir until just combined. Fold in coconut.

  • Pour batter into lined muffin cups to about 2/3 full.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

Cook's Note:

To turn these into pina colada muffins, add 1 teaspoon coconut extract to the wet ingredients and be sure to add the optional shredded coconut.

Nutrition Facts

153 calories; protein 2.6g; carbohydrates 33.3g; fat 1.4g; cholesterol 20.7mg; sodium 148.8mg. Full Nutrition
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