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.

Gallery

Recipe Summary

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

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.

    Advertisement
  • 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 5% DV; carbohydrates 33.3g 11% DV; fat 1.4g 2% DV; cholesterol 20.7mg 7% DV; sodium 148.8mg 6% DV. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/17/2013
I made these last night and added an extra half of recipe amount so I could make 2 full dozen. The only difference from the original was that I used up the fresh pineapple I had in the fridge and added extra water to make up for some liquid. I added the (optional coconut) as I like the flavour. I had a little extra batter than what the original recipe amount calls for because I made 24 instead of 27 since it was an odd number with the two-12 cup muffin pans that I have. Even at that my muffins were done in 20-22 minutes. I can't see it taking 30 minutes to bake, I guess it may depend on where you live and your oven. Well, anyways they were so moist and light I couldn't believe it, and this without any oil or butter! I kept the amount of sugar as I like to stick to the original recipe as much as possible to rate it first, and I'm glad I did as the sugar makes the tops of the muffins like candy, sticky a bit. I really like that combination of soft moist middle and bottoms and a somewhat sticky crunchy top. We have only 2 muffins left, that should tell you something about this recipe :) Thanks for the post Katrina! Read More
(6)

Most helpful critical review

Rating: 1 stars
08/18/2013
Didn't care for these at all. A little chewy on the outside & flavor was just "off". Not sure how to explain it just didn't like them. Read More
(3)
13 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
04/17/2013
I made these last night and added an extra half of recipe amount so I could make 2 full dozen. The only difference from the original was that I used up the fresh pineapple I had in the fridge and added extra water to make up for some liquid. I added the (optional coconut) as I like the flavour. I had a little extra batter than what the original recipe amount calls for because I made 24 instead of 27 since it was an odd number with the two-12 cup muffin pans that I have. Even at that my muffins were done in 20-22 minutes. I can't see it taking 30 minutes to bake, I guess it may depend on where you live and your oven. Well, anyways they were so moist and light I couldn't believe it, and this without any oil or butter! I kept the amount of sugar as I like to stick to the original recipe as much as possible to rate it first, and I'm glad I did as the sugar makes the tops of the muffins like candy, sticky a bit. I really like that combination of soft moist middle and bottoms and a somewhat sticky crunchy top. We have only 2 muffins left, that should tell you something about this recipe :) Thanks for the post Katrina! Read More
(6)
Rating: 5 stars
04/29/2013
I made these exactly as stated except I cut back the sugar to 1 cup. They were moist and delciousl It made 12 decent size muffins I only needed to bake the for 20 minutes and they were done. Everyone in my house loved them. Next time I might cut sugar to 3/4 cup and see what happens. They were a great muffin. I loved taht there was no oil in them! Thanks for sharing. Read More
(4)
Rating: 5 stars
06/03/2014
1c sugar was plenty as another reviewer noted. I was out of oat bran and/or wheat germ so I simply ground up the same amount of rolled oats and it worked just fine. We did leave out the coconut as a family member doesn't care for the texture of it - but I'm glad to have another different muffin recipe in the rotation!! Read More
(3)
Advertisement
Rating: 1 stars
08/18/2013
Didn't care for these at all. A little chewy on the outside & flavor was just "off". Not sure how to explain it just didn't like them. Read More
(3)
Rating: 4 stars
03/29/2016
I had some crushed pineapple to use up and found this recipe (adapted for 12 muffins because of the amount of pineapple I had). I cut the sugar in half and added cinnamon and allspice. I also didn't have oat bran or wheat germ so I added about 1/3 cup of rolled oats (and used a bit of whole wheat flour instead of just white). We also added raisins. Delicious! My toddler is inhaling them. Read More
(2)
Rating: 4 stars
01/05/2014
I added the coconut making this a pina colada muffin used Truvia Baking Blend instead of sugar and sub'd Egg Beaters for eggs. I made larger muffins (got a dozen) and the only criticism that I have is the muffins were slightly overcooked. I checked at 25 minutes (not even 30) but will check at 20 minutes in the future. This must be a very old recipe because I haven't seen crushed pineapple in a 14-oz can for MANY years (always 8 or 20 oz these days). Chopped pecans would be a nice addition. This made a very nice breakfast muffin and I definitely will make again. Read More
(2)
Advertisement
Rating: 5 stars
04/19/2013
Very moist and tasty! I ended up with 15 cupcake size muffins. These were quick and easy to make. I will be making these again soon! I did use whole wheat flour and next time I might cut the sugar back by a 1/2 cup just to make them a little healthier. Read More
(2)
Rating: 5 stars
04/17/2013
I cut the sugar back by half and added in one teaspoon coconut extract as the recipe submitter suggested for Pina Colada Muffins. I made no other changes. I did get 11 muffins out of one recipe that were a bit on the smaller side. Baked at 350 these muffins were done at exactly twenty minutes. Seriously moist muffins the pineapple and coconut combination was really a nice combination. The kids raved about them--they each at three a piece this morning! Read More
(2)
Rating: 2 stars
01/26/2016
I used fresh pineapple so substituted yogurt whey for the juice that would have been in the canned pineapple. Perhaps that's why I got the mushy pudding like centre. Added the coconut extract and the coconut but find them very bland. Used only 1 cup of sugar. Read More