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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These are so good! Whole family really enjoyed them.
My muffins turned pale yellow, not ” orange” colored like yours. Are you adding food coloring?
Nope, no food coloring needed. The saturation in the photos might be a little more than the muffins in natural light – they should look exactly like the ones in the recipe video 🙂
These turned out great! I tripled the recipe so I could make 12 muffins for breakfast, 12 mini muffins for my kids’ snacks, and also a cake (in a 9×9 pan) to bring to a friend’s for dessert (served with whipped coconut cream). I briefly drained the crushed pineapple and added two eggs for richness, as well as shredded coconut. Also decorated the tip with coconut and chunks of pineapple. It got a lovely brown crust on top—delicious!
Can we use Casava flour? I have that orTigernut flour or Coconut Flour.
Hi, sorry I have not tried so really cannot predict how it would turn out. Be sure to report back if you experiment with cassava flour, as it sounds fun!
Wow! I used mostly cassava flour with about 1/4 c oat. No oil, swerve, half coconut extract and half vanilla. Threw in some unsweetened coconut. What a treat! It tastes totally decadent 🙂
This is absolutely an amazing recipe. I used homemade oat flour and 1 tsp oil. My husband LOVES them. Next time I will double the recipe.
Hello! These are good! I used coconut milk (from a carton for drinking, so not pure coconut milk) and added in some desiccated coconut. I heated the milk and added the coconut to soften in it for about 10 mins or so. I usually measure in grams so flour was 125g and sugar 67g. I used xylitol instead of sugar and muffins still ended up super sweet due to the pineapple. I made the crushed pineapple myself by chopping rings of canned pineapple (used 400ml) and left out the juice, which i used to mix with sugar to spoon on top of the warm muffins for a crunchy top! They did not rise so much for me so I would put more in one case if made again! Thank you for the recipe!
Wow, these were so good! The only change I made was to cut the sugar to a scant 1/4c since I sub’d more pineapple for half the oil, and its so sweet on its own. Just a super recipe -thanks!
Hi, l don’t have ice cream maker and l would love to make this, but can l put it in a loaf pan instead of the ice cube trays? I have made ice cream before and it came out solid rock frozen. So, any suggestions so it won’t turn out like a block of ice? I would like it to look like the picture in your post .
Thank you!
this isn’t ice cream
Can you omit the sugar entirely?