Get two new free healthy recipes each week. Sign Up

Pineapple Muffins

4.98 from 254 votes

Ultra soft and moist homemade pineapple muffins are packed with a FULL CUP of pineapple, in this deliciously wholesome pineapple 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

Pineapple muffin ingredients

The recipe calls for crushed pineapple, pure vanilla extract, milk of choice, white or apple cider vinegar, flour, baking soda, salt, baking powder, regular or unrefined sugar, and optional oil (or omit for oil free muffins).

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 in the oven. They are absolutely amazing this way!

The healthy pineapple muffins are perfectly sweet enough to serve unfrosted. 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 substitute some or all of the one cup crushed pineapple with an equal amount of mashed banana.

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

For vegan pineapple muffins, use your favorite dairy free milk. No eggs are required for the recipe, which can also be gluten free if you use certified gluten free oat flour.

You may also like these Easy Cinnamon Rolls – Just 4 Ingredients

Above, watch the pineapple muffin recipe video

Pineapple Muffin Batter Stirring

How to make pineapple muffins

Whisk the first five ingredients in a medium mixing bowl.

Set this bowl aside for ten minutes, or refrigerate overnight. When ready to bake the muffins, preheat the oven to 350 degrees Fahrenheit and line a muffin tin with liners.

Stir all dry ingredients into the wet mixture until the homemade pineapple muffin batter is just evenly mixed. Do not overmix.

Portion the batter into the liners. Bake on the center rack of the oven for twenty minutes or until the golden pastries have domed and a toothpick inserted into the center of a pineapple muffin comes out mostly clean.

Let cool. If you very loosely cover overnight, either in the refrigerator or on the counter, the liners peel off easily the next day even if you use no oil. The taste and texture are better the next day too, if you can wait that long!

Healthy Vegan Muffins Recipe

More Healthy Muffin Recipes

Oatmeal Muffins

Applesauce Muffins 

Flourless Blender Muffins

Banana Muffins

Peanut Butter Muffins

Bran Muffins

Healthy Blueberry Muffins

Secretly Healthy Pineapple Muffins

The recipe was 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.
Cook Time 20 minutes
Total Time 20 minutes
Yield 9 muffins
5 from 254 votes


  • 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


  • 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


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

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

Current Reader Favorite Recipes:

Easy Frappuccino Recipe

Frappuccino Recipe

The Best Dark Chocolate Banana Bread Recipe

Chocolate Banana Bread

Coconut Milk Ice Cream Recipe

Coconut Milk Ice Cream

peanut butter banana shake

Peanut Butter Banana Smoothie

black bean brownies

Black Bean Brownies

Published on May 31, 2020

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Learn more about Katie

Get Free Recipes

Don’t Miss Out On The NEW Free Healthy Recipes

Sign up below to receive exclusive & always free healthy recipes right in your inbox:

Chocolate Covered Katie The Healthy Dessert Blog Recipes

Popular Right Now

Reader Interactions


Leave a comment or reviewLeave a rating
  1. Gloria Vester says

    I love your recipes and follow you on Pinterest. I was wondering if I sub maple syrup for the sugar how that would affect the texture? Would I need to add more dry ingredients?

  2. Sharon Schroeter says

    My son will love these–he is a big pineapple fan! Do you drain the pineapple?
    Keep up the good work!

  3. Sandy says

    If one uses the white flour and white sugar options, these are not even healthy, no less “super” healthy, as claimed. Also, canned pineapple is not all that healthy, either, since enzymes are destroyed with the high heat of canning. Some of Katie’s recipes are healthy, but many of them, if not most—not so much.

    • Nancy says

      Oh, Sandy. You don’t need to make them if you are so concerned about how healthy they are. There are alternate ingredients listed and you can modify in any way to fit your needs. Maybe chill out a bit?? It’s just a muffin…

    • Heather says

      Sometimes healthy is relative. If you are way past this then great for you. If you were eating muffins that were full of oil and gobs of sugar like most of my grandmother’s delicious recipes then this is a much healthier route.

    • Rita says

      5 stars
      You know you will catch more flies with honey than with lemons. Let’s see your healthy dessert blog that’s been around for years and years. I didn’t think so. Nobody likes a Debbie Downer…

    • Laura says

      Sandy, I could not agree with you more. I think people are confused as to what is healthy and what is not. For instance, oats contain high levels of glyphosate. I also don’t think grains are our biologically appropriate food. I think she calls these healthy because they do not contain animal products, artificial preservatives, palm oil, etc. Please do not listen to anyone trying to silence your voice. The second the truth comes out, many people try and crush it and use fake positivity and gaslighting to censor others. I appreciate what you said. Continue being a truth teller and standing up for the truth.

  4. ChefK says

    The nutritional info link isn’t working today for the pineapple muffins – I get this message: Not found, error 404. I tried going to the website and was able to get the recipe, but again, the same error message above.

  5. Paula says

    Thank you so much for this easy pantry recipe! I followed it exactly, using almond milk, canned pineapple (which had been in my pantry forever and I was ready to donate!) and white whole wheat flour. I was skeptical they’d be good without oil, but they were moist and delicious with the extra pineapple. Used a combination of regular and brown sugar swerve for sweetener and they were 66 calories each. So good!!!! Thank you for making my Monday better!

  6. Dan says

    Tried these last night. So good!!!! I cut the oil to 2 Tbsp, used almond milk, and divided into 10 servings. That made them exactly 100 calories each. Had one this morning with some yogurt. Great way to start the day!

  7. Jamie says

    These look wonderful. I think I’m going to add toasted coconut to the mix, top with some coconut whipped cream, and serve with grilled pineapple rings to make it a dessert! Thanks for the recipe!

  8. Radhika Nair says

    I don’t own cupcake moulds. Can I make this in a loaf tin? Would the proportions remain the same?

    • Blackberrybunny says

      It should be fine, just leave it in the oven for a little bit longer. 30-45 minutes. Just check on it every 10 minutes or so.

  9. Moriah says

    I made these TWO times in the past week! SO GOOD! They remind me of a pineapple cake my grandma used to make! Thank you for this delicious recipe!

  10. Nithya says


    The muffins turned out great. I just feel some bitterness towards the end while chewing. Could it be because of the apple cider vinegar?

    I’m also curious to know as why we use vinegar here.

    PS: My 3 year old loves these muffins a lot. Thanks for sharing this wonderful and easy recipe.

  11. Annie says

    Wow these blew my mind! I made a double batch with 1/2 mashed banana, 1/2 canned chopped pineapple (drained), coconut milk, coconut oil, and maple syrup. I used less syrup bc the pineapple had sugar. They are golden brown on top, perfectly moist, SO BUTTERY! Thank you for another family favorite 💛

  12. Lori says

    Followed recipe exactly as shown (used extra pineapple in lieu of oil and one batch using Spelt Flour and the other batch white flour) and for some reason they are gummy. Is this the texture it should be or am I doing something wrong? Either way they are tasty!!

  13. Kat says

    Are you measuring the one cup of pineapple in a wet measuring cup ( like the kind for milk), OR a dry measuring cup (like for flour)?

    There’s a difference in how much is in each, so I want to make sure I use the right one!

  14. Lori says

    I can’t eat pineapple, so I used the banana. Very good. I also can’t have wheat, so made them gf. I’m going to try them with chopped peaches next!

  15. 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.

  16. 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 🙂

  17. 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

  18. 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.

  19. Blackberrybunny says

    I was planning to make these, but the only pineapple that I have is “Pineapple Tidbits” will that work. It is chunks instead of crushed which might be an issue. What do you suggest? Could I try to blend it up so it is less chunky?

  20. Kristin says

    These are *so* good! Probably one of my favorite muffin or bread recipes I’ve ever tried. I used half the oil, split the flour between A/P & Whole Wheat, reduced the sugar and added about 2 Tbsp unsweetened coconut flakes to the mix. I only got 8 muffins, so I imagine 9 (from original recipe) would be really small. But so good… if you like pineapple, they’re a must try.

  21. Gemma says

    Hello, I just made this – doubled it up. I switched the sugar for honey and only used 1/2 cup and replaced some regular flour with coconut flour to help absorb the additional fluid aspect. Worked well, didn’t rise as much as other muffins. Happy and will make again.

  22. Christine says

    Hi! Can I sub almond flour for the oat flour? And for the crushed pineapple, do you add the juice (if the pineapple is canned)? Thanks!

  23. Alysse Stehli says

    I’ve made these three times in the last month because they’re so easy. The first time I used olive oil (don’t recommend bc that gives it a taste I don’t care for). The second time, I used canola oil and that was delicious and the texture was really good. The third time I used coconut oil, and that gave them an even more tropical taste (yum) although they felt a bit more oily and I don’t think held up as well (so I recommend eating them faster if you try with coconut oil). All were made with almond or GF flour.

  24. Deepa says

    Hi, I made these, taste was awesome but they sank in the middle after cooling and were quite dense and gummy. Can you suggest what I should do to get fluffy texture

    • Deepa says

      Should I reduce the baking powder or baking soda as most of the recipes mention less baking soda but here baking powder and soda are same quantity. Pls suggest.

  25. April says

    These tasted great this morning! Used 1/2 all purpose and 1/2 oat flour. I may have eaten 4 today😁!!

  26. emily says

    hi i have a question what is 1/3 cups of suger in grams and can i also do instead of suger stevia

  27. Karen says

    I made these muffins this morning. I used soy milk and brown sugar, and added a pinch of cinnamon. They were delicious, and the recipe was simple. Hard to believe a muffin can be so good without eggs or butter!

  28. Jennifer says

    5 stars
    I just made these and they are so yummy! I added some shredded unsweetened coconut to the batter, but the muffins would have been just as good without it :).

  29. Kristen says

    5 stars
    I made these using vanilla soy milk, forgot the additional crushed pineapple. I also added some ginger to it. These are wonderful, quick/easy and so exciting. Thank you for this recipe.

  30. kat says

    Could you please add a jump to recipe feature on your blog? It makes it so much easier and I know a fair amount of people who will bounce off a page without one.

    Also, why do you say it doesn’t matter if the juice is drained? With baking, doesn’t the addition of extra liquid or lack thereof typically make a significant difference? I’m just confused. Thank you for your time.

    • CCK Media Team says

      Unfortunately we don’t think that would work here without experimenting to change the liquid amount and also possibly adding a binder. You can definitely experiment, but coconut flour acts so differently in recipes from other flours that it’s usually best to use that one in a recipe specifically formulated for coconut flour (such as these cookies

  31. Kiran says


    I made this today and it was a lovely breakfast. Here are the modifications that I did:
    – 1 cup chopped frozen pineapple (what was in my freezer and I don’t use the canned stuff)
    -1 tsp of baking powder (instead of 1/2 tsp)
    -used 1 cup oat flour (just ground up oats in a coffee grinder)
    – Added additional 1 tbsp milk (oat flour absorbs more liquid so sometimes additional is needed)
    – used 2 tbsn organic cane sugar (my pineapples were lighter in colour. Had they been darker, I would not put sugar as they would be sweet enough).

    I put this into a loaf tin (9 x 5 ).
    Baked at 350F for 40 mins.

    Then we enjoyed. Served this with a side of yogurt topped with fresh strawberries, hemp seeds and a dash of cinnamon (my sister recommended this). The hubby, kids and I loved it. Thank you for the recipe inspiration!

    I put this in a loaf tin (9 x 5)

  32. Julia M. says

    4 stars
    The flavor of these muffins is outstanding. I used fresh pineapple chunks that had been in my freezer and blitzed them briefly in my Magic Bullet to create a crushed consistency. The recipe came together easily. I’m looking forward to trying it with the addition of coconut flakes, as suggested.

    The only thing that stumped me is the muffins never domed and sank badly in the middle, but they had appeared to be done when I inserted my tester. Any idea what could have happened? Perhaps they need longer in the oven?

    • Amy says

      The same thing happened to me! They were rising and had domed beautifully and then collapsed. Any ideas?

  33. Colleen says

    5 stars
    These are absolutely delicious! I followed the recipe as written using 1/4 cup oat fiber and 3/4 cup spelt flour. I also used monkfruit sweetener to sub some of the sugar. They turned out perfect!

    • CCK Media Team says

      In general, we’ve had good results using Bob’s cup for cup all purpose gluten free flour in baked good recipes, but we have never tried it here so can’t say for sure how it would work. If you experiment, be sure to report back!

  34. Christina says

    These were so amazingly good! I loved the light, melt-in-your-mouth texture. They would also be delicious as pineapple cupcakes with a coconut frosting on top. Thank you for the fantastic recipe!

    • CCK Media Team says

      Nope, no food coloring needed. The saturation in the photos might be a little more than the muffins in natural light – they should look exactly like the ones in the recipe video 🙂

  35. Stephanie says

    These turned out great! I tripled the recipe so I could make 12 muffins for breakfast, 12 mini muffins for my kids’ snacks, and also a cake (in a 9×9 pan) to bring to a friend’s for dessert (served with whipped coconut cream). I briefly drained the crushed pineapple and added two eggs for richness, as well as shredded coconut. Also decorated the tip with coconut and chunks of pineapple. It got a lovely brown crust on top—delicious!

  36. Mary says

    5 stars
    Wow! I used mostly cassava flour with about 1/4 c oat. No oil, swerve, half coconut extract and half vanilla. Threw in some unsweetened coconut. What a treat! It tastes totally decadent 🙂

  37. Kat says

    5 stars
    This is absolutely an amazing recipe. I used homemade oat flour and 1 tsp oil. My husband LOVES them. Next time I will double the recipe.

  38. yum in ma tum says

    5 stars
    Hello! These are good! I used coconut milk (from a carton for drinking, so not pure coconut milk) and added in some desiccated coconut. I heated the milk and added the coconut to soften in it for about 10 mins or so. I usually measure in grams so flour was 125g and sugar 67g. I used xylitol instead of sugar and muffins still ended up super sweet due to the pineapple. I made the crushed pineapple myself by chopping rings of canned pineapple (used 400ml) and left out the juice, which i used to mix with sugar to spoon on top of the warm muffins for a crunchy top! They did not rise so much for me so I would put more in one case if made again! Thank you for the recipe!

  39. Izzi says

    5 stars
    Wow, these were so good! The only change I made was to cut the sugar to a scant 1/4c since I sub’d more pineapple for half the oil, and its so sweet on its own. Just a super recipe -thanks!

  40. Josephine says

    5 stars
    Hi, l don’t have ice cream maker and l would love to make this, but can l put it in a loaf pan instead of the ice cube trays? I have made ice cream before and it came out solid rock frozen. So, any suggestions so it won’t turn out like a block of ice? I would like it to look like the picture in your post .
    Thank you!

  41. Maria says

    5 stars
    Delicious muffins!! Added 1/4 cup coconut and 3 Tbsp more of pineapple, 1 tsp of olive oil, and coconut sugar and the results were amazing.

    Thank you for sharing your recipes

  42. Emilia Kaczorek says

    5 stars
    These muffins turned out adorable! They were squishy and moist, just how me and my mother love it. I have followed the recipe step by step and am so happy with the result. Definitely will make these muffins again in the future!

  43. Maria says

    5 stars
    Oh my goodness! These are divine! Serious 5 star recipe! My family absolutely devour these as soon as they come out of the oven and beg for more immediately. Super easy to prep and bake and always have on hand. Couldn’t be more thankful for this simple and delicious recipe.

  44. Annzie says

    Love this recipe! I used oat flour, fresh pineapple, and added pecans and coconut. The flavor is fantastic! I am having problems with the muffins being under baked even though I cook them for an additional 15 minutes. I’m assuming it has to do with the pineapple being so moist. I like the suggestion of replacing part of the flour with coconut flour, because it is such a drying flour. Next time I make these I will do that.. because I definitely will make these again! I have to say it’s the best tasting muffins I’ve ever had in my life! Thanks for the recipe!

4.98 from 254 votes (234 ratings without comment)

Leave A Reply

Recipe Rating

Get Free Recipes

Don’t Miss Out On The NEW Free Healthy Recipes

Sign up below to receive exclusive & always free healthy recipes right in your inbox:

Chocolate Covered Katie The Healthy Dessert Blog Recipes