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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.
5/5 (10)
Total Time 20 minutes
Yield 9 muffins


  • 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. 

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5/5 (10)

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Published on May 31, 2020

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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.

  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?

  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!!

    • 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!

  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!

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