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Honey Bran Muffins

"These muffins are made with bran cereal, and sweetened with pineapple juice, brown sugar, and honey. The recipe requires the batter to be refrigerated for at least 3 hours. It can be made the night before, and then baked in the morning. Makes 20 regular muffins, or 12 jumbo muffins."
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3 h 45 m servings 255 cals
Original recipe yields 20 servings (20 muffins)


  • Calories:
  • 255 kcal
  • 13%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 46.8g
  • 15%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 46 mg
  • 16%
  • Sodium:
  • 308 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. In a small bowl, combine pineapple juice and raisins. Set aside.
  2. In a medium bowl, combine flour, baking soda and salt. Stir in cereal. Set aside.
  3. In a large mixing bowl, combine brown sugar, oil, honey, and eggs; mix well. Add cereal mixture, and mix well. Fold in the raisin mixture. Batter will be thin; it will thicken as it chills. Cover, and refrigerate for at least 3 hours or overnight.
  4. Stir chilled batter. Fill greased or paper lined muffin cups 3/4 full.
  5. Bake in a preheated 400 degree F (205 degree C) oven, for 20 to 25 minutes. Cool in pan 10 minutes before removing to a wire rack.

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Read all reviews 159
  1. 187 Ratings

Most helpful positive review

Great Muffins! always a hit with my family. Heres a tip: I found that if I use a good brand of bran (kellogs or the like) it absorbs much better then the cheaper no name brand. After a long t...

Most helpful critical review

A very heavy muffin! It's a little to heavy for me, but you could actually eat it for breakfast on its own and it would fill you up.

Most helpful
Most positive
Least positive

Great Muffins! always a hit with my family. Heres a tip: I found that if I use a good brand of bran (kellogs or the like) it absorbs much better then the cheaper no name brand. After a long t...

I've been using this recipe for several years and just now remembered to review it. :o) It is the BEST bran muffin recipe I've ever tried. I did make some changes, as it looks like most every...

I've used egg beaters to replace the eggs; have added up to 1 c. shredded carrots as well - both with excellent results! Cinnamon, nutmeg and allspice are also excellent additions.

These muffins came out beautifully! I used General Mills' All-Bran cereal and was out of raisins, so I looked through my pantry and decided on using apricots which I chopped. Another difference ...

This recipe is no joke FABULOUS!!!! I put a little honey in bottom of cups and on top of batter before baking. I also used 1 cup of dried pineapple instead of raisins. they dont look that great ...

Great bran muffins! They were not too heavy and very moist. I also used apple juice instead of pineapple. Nice recipe.

Wow these were great! I made a few changes: I used whole wheat flour instead of regular. I also substitued 1/2 cup unsweetened applesauce for the oil. I cut the honey down to 1/4 cup. And I used...

I'm not usually a big bran muffin fan but, this recipe is GREAT. My husband loved it and so did I. I omitted the raisins since I don't like raisins and added nuts instead. They were delicious...

I found this recipe to be tasty, it really doesn't taste like a heavy bran muffin. The tempeture of 400F is a little too warm to be baking muffins so I turned it down to 350F. Also be aware th...