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Pineapple Muffins

Ultra soft and moist homemade pineapple muffins, with a FULL CUP of pineapple packed into the deliciously wholesome recipe.

The Best Homemade Pineapple Muffins Recipe

One bite of these buttery pineapple muffins, and you’ll immediately want to stock up on pineapple to make a second batch.

They’re a great healthy breakfast or snack, made with simple ingredients; and leftover muffins freeze well, so they’re perfect for meal prep.

Every time I use pineapple in a recipe, I find myself wondering Why do I not bake with pineapple more often?

Also try this Pineapple Dole Whip Recipe.

Easy Pineapple Muffin Recipe

The muffins can be made with either fresh or canned pineapple, whichever you have available or want to use up.

Feel free to stir a handful of shredded coconut into the pineapple muffin batter before baking – they are absolutely amazing this way!

Serve unfrosted (they’re perfectly sweet enough), or top them with coconut butter or vegan cream cheese if desired.

And if you run out of pineapple or want to vary the flavor of the muffins, it’s fine to sub some or all of the crushed pineapple with an equal amount of mashed banana.

Personally, I love doing half pineapple/half banana in these.

You May Also Like: Easy Cinnamon Rolls – Just 4 Ingredients

Pineapple Muffin Batter Stirring

More Healthy Muffin Recipes:

Oatmeal Muffins

Applesauce Muffins 

Flourless Blender Muffins

Banana Muffins

Healthy Blueberry Muffins

Above, watch the video of how to make pineapple muffins.

Secretly Healthy Pineapple Muffins

Adapted from my Healthy Banana Bread and this Pineapple Bread.

Pin it now to save for laterPin Recipe

Pineapple Muffins

Soft and moist homemade pineapple muffins that are perfect for a healthy breakfast or snack.
4.94/5 (16)
Total Time 20 minutes
Yield 9 muffins

Ingredients

  • 1 cup crushed pineapple
  • 2 tbsp milk of choice
  • 1 tbsp white or cider vinegar
  • 1 1/2 tsp pure vanilla extract
  • 3 tbsp oil, or additional crushed pineapple for fat-free
  • 1 cup white, spelt, or oat flour (for keto, see note below)
  • 1/2 tsp each: baking soda, salt, and baking powder
  • 1/3 cup sugar, unrefined if desired

Instructions

  • Whisk first 5 ingredients in a bowl. Set aside for 10 minutes. Preheat oven to 350 F, and line a muffin tin. Stir remaining ingredients into the bowl until batter is just evenly mixed. Portion into the liners. Bake 20 minutes or until muffins have domed and a toothpick inserted into the center of a muffin comes out mostly clean. Once cooled, if you loosely cover overnight either on the counter or refrigerated, the liners peel off easily and flavor and texture are even better the next day.
    View Nutrition Facts
     

Notes

For low carb pineapple muffins, use this Keto Blueberry Muffins recipe, swapping diced pineapple for the blueberries. 
 

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4.94/5 (16)

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Published on May 31, 2020

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49 Comments

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  1. Charleen says

    I used fresh pineapple, almond milk, cider vinegar, oil and wheat flour. The batter was only enough to just barely fill 8 muffin cups. The muffins tested done with a toothpick, as they cooled the tops sank. I let them sit overnight before eating. The next day the wrappers came off clean, but the muffins were very airy and incredibly sticky. More like an angel food cake. I appreciate the time that goes into recipe creation, but this one wasn’t for me.

  2. Marge says

    I could not find the recipe for Pineapple Muffins. I don’t want to pin it.. Just want to print the recipe. Sooooo frustrating! Guess I will have to go to another site.

    • CCK Media Team says

      Hi Marge, there’s no need to click on another link from this page to get the recipe. Just scroll down and the recipe is on this page 🙂

  3. Chris says

    These are so light and fluffy. I added 1/3 cup coconut and baked them in a mini-muffin tin for 11 minutes. Turned out amazing. Great little treat for the kids lunch boxes! Thank you

  4. Alicia says

    I’ve made these twice now and they are not quite perfected yet….though I enjoy the taste of these, so moist and buttery tasting. I wanted to make them gluten free and vegan, so I used almond milk, made my own oat flour, used the extra juice instead of oil, and added 1/4C of maple syrup. That amount of maple syrup was the perfect amount of sweet for me. Though last time I didn’t add any sweetener and they were still really good just more savory. Both times they definitely didn’t rise at all, I believe the oats are too heavy and this is a very wet batter. I drained the pineapple to account for adding the maple syrup. Next time I will leave out the extra pineapple juice recommended to replace oil, and will try using a 1/2 and 1/2 mix of gluten free 1:1 flour and oat flour. I also had to bake these for 30 minutes both times.

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