Ultra soft and moist homemade pineapple muffins are packed with a FULL CUP of pineapple, in this deliciously wholesome pineapple 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.
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
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!
More Healthy Muffin Recipes
The recipe was adapted from my Healthy Banana Bread and this Pineapple Bread.
Pineapple 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
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Maria says
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
Emilia Kaczorek says
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!
Maria says
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.
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!
Erin says
Really good sweetie.
Kathy says
Very lovely. Tasty. Easy to put together and fast. Only made 6 but I was fine with that.
Wendy says
I was skeptical at first, with no egg in the recipe and minimal oil and milk. But I had this leftover crushed pineapple that needed using up, so I took a chance and boy, I was not disappointed! 10/10 will make again.
Dave says
Would almond flour work in this recipe? Thanks
ash E says
how come it doesn’t have a dome shape ? i saw a small dome shape when inside the oven and then it got flattened.
Ash E says
One thing for sure, the taste was good. I changed to 1/4 cup sugar, and added some coconut flakes in it. Only thing is the look,, no dome shape, everything else was perfect. Thanks for the nice recipe. PS: I used fresh pineapple.