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
Video
Notes
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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?
We haven’t tried replacing the sugar with a liquid so honestly can’t say if it will work, but be sure to report back if you experiment!
Jason (media relations)
Leave out the milk.
This might be helpful. I started to make cookies last week and I found that my sugar had become a hard lump, so I couldn’t use it for that recipe. I used maple instead. It was a recipe that required me to use an electric mixer so I did that. There was an egg in there so it helped with the emulsifying, but the cookies turned out amazing. Hope your muffins turn out great.
My son will love these–he is a big pineapple fan! Do you drain the pineapple?
Keep up the good work!
I didn’t, but it would be fine either way 🙂
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.
Don’t make them then !! Gosh , some people just like to complain.
Lol I thought the same thing. It always surprises me how riled up people get in the comments of the big food blogs I follow. Read through this page Sandy to answer your questions, and then take your negativity down a notch if you can. There’s enough of it in the world right now without having to be upset over a muffin recipe. https://lett-trim.today/faq-page/recipe-questions-and-troubleshooting/%3C/a%3E%3C/p%3E
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…
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.
I agree, it’s not healthy but possibly healthIER? Good that you pointed this out.
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…
Great recipe! I added ground cinnamon and made them in a mini muffin pans they turned out fantastic.
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.
I’m about to make them, u think it depends on what your body can handle – low fat for pancreatitis and gluten free for celicac, so for me these are perfect
Thus the healthy alternatives are given. Life is short, don’t spend it trying to one-up others by trying to be a know it all. I plan to make the full-fat, white sugar version cause if I’m making dessert it’s going to be delicious!
The link for the nutritional information is not working it says the page cannot be found.
Hi, I am so sorry! The page was all written; I’d just forgotten to hit publish. It should be fixed. Sorry for the delay!
I wonder if you can use almond flour for this recipe?
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.
Hi, I am so sorry! The page was all written; I’d just forgotten to hit publish. It should be fixed now. Sorry for the delay!
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!
Thank you so much for making them!
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!
Just made them and they’re delicious!
I made these for breakfast today and we all enjoyed them very much.
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!
These were a hit! Such a quick and easy recipe. Thank you!
I don’t own cupcake moulds. Can I make this in a loaf tin? Would the proportions remain the same?
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.
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!
Thank you so much for making it!
Can I make these using coconut sugar? Also can I omit the vinegar? Allergic.
Yes to the coconut sugar. Can you have lemon juice? That can be a sub for the vinegar!
Yes!! Thank u 😆
I left out the vinegar accidentally, and they still turned out beautifully. 🙂
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.
You can sub lemon juice if you wish! Just need some acid for the reaction to take place :).
Mixing vinegar with milk creates buttermilk. Makes the muffin more moist and decadent.
Vinegar is for the baking soda to react to.
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 💛