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’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.
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
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.
Mine rose and taste really good but that have a super gummy texture as well 🤷🏼♀️
These tasted great this morning! Used 1/2 all purpose and 1/2 oat flour. I may have eaten 4 today😁!!
This made us so happy 🙂
hi i have a question what is 1/3 cups of suger in grams and can i also do instead of suger stevia
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!
💗💗
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 :).
Thank you so much for making them!
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.
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.
Can I use coconut flour instead?
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://lett-trim.today/coconut-flour-cookies/%3C/a%3E%29%3C/p%3E
Hello,
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)
Hi! If I want to make them oil free, how much additional pineappleI have to add?
Thank you🙂
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?
The same thing happened to me! They were rising and had domed beautifully and then collapsed. Any ideas?
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!
Thank you so much for trying them 🙂
Such a great recipe! I added a few handfuls of unsweetened coconut shreds as well. Super tasty!
Would chickpea flour or gf all purpose flour work? I need it to be gf, but i don’t have almond flour.
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!
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!
Great idea