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Tropical Bran Muffins

Nothing says love like baked goods for breakfast. Even if you aren’t a morning person, these tropical bran muffins made with canned pineapple and peaches make a delicious morning meal without a lot of extra time, leaving you open to grab that extra cup of coffee and relax. Better yet? These muffins have similar fiber, sugar and other nutrients as muffins made using fresh fruit.

Recipe by Canned Food Alliance
Cook Time
18 minutes
Prep Time
10 minutes
american, breakfast, brunch, dessert, fingerfood, snacks


  • 2 cups (500 mL) all purpose flour
  • 1 cup (250 mL) wheat bran
  • 1/2 cup (125 mL) packed brown sugar
  • 2 tsp (10 mL) baking powder
  • 1/2 tsp (2 mL) baking soda
  • 1/4 tsp (1 mL) salt
  • 1 cup (250 mL) milk
  • 1/2 cup (125 mL) canola oil
  • 1/4 cup (60 mL) molasses
  • 2 eggs, beaten
  • 1 tsp (5 mL) lime zest
  • 2/3 cup (150 mL) drained, chopped, canned peaches, packed in 100% juice or water
  • 1/3 cup (75 mL) drained, canned pineapple tidbits, packed in 100% juice
  • 1/3 cup (75 mL) unsweetened dried, shredded coconut
  • 1/3 cup (75 mL) raisins

Coconut Topping

  • 1/4 cup (60 mL) unsweetened dried, shredded coconut
  • 2 tbsp (30 mL) brown sugar
  • 1 tbsp (15 mL) melted better


  1. Preheat oven to 375°F (190°C). Line 18 standard muffin cups with paper liners. In a large bowl, whisk flour with bran, brown sugar, baking powder, baking soda and salt; set aside.
  2. In another bowl, whisk milk with oil, molasses, eggs and lime zest until combined.
  3. Stir wet ingredients into dry ingredients until just moistened. Fold in peaches, pineapple, coconut and raisins. Scoop into muffin cups.
  4. Coconut Topping: Mix coconut with brown sugar and melted butter. Sprinkle evenly over top muffins.
  5. Bake for 18 minutes or until a toothpick inserted into the center comes out clean. Cool in pan on rack for 5 minutes