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Pineapple Muffins

4.62 from 31 votes

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.

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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

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
4.6 from 31 votes

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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Published on May 31, 2020

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73 Comments

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  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.

  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

    Hi!

    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!!

    • CCK Media Team says

      Hi! Fat free baked goods will just be gummier than ones with oil in general across the board so it sounds like you did it correctly!

  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!
    Thanks!

  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 https://chocolatecoveredkatie.com/coconut-flour-cookies/)

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