Pineapple Muffins

4.98 from 233 votes

These simple pineapple muffins are soft, moist, fluffy, and perfect for a healthy breakfast or snack!

Cook Time20

Total Time20

Course: Breakfast, Snack

Cuisine: American

Keyword: healthy, muffins, pineapple

Servings: muffins

1 cup crushed pineapple (240g)
2 tbsp milk of choice (30g)
1 tbsp apple cider vinegar (15g)
1 1/2 tsp pure vanilla extract (7g)
3 tbsp oil (36g) or additional crushed pineapple for fat-free
1 cup flour (120g) (White, spelt, or oat flour work well. For keto, see note below)
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp baking powder
1/3 cup granulated sugar or granulated sugar free substitute

1. Whisk the pineapple, milk, vinegar, vanilla extract, and oil in a large mixing bowl. If time permits, set aside for about ten minutes.
2. Preheat the oven to Preheat the oven to 350° Fahrenheit (176° Celsius). Line a muffin tin with liners, or grease very well.
3. Add all remaining ingredients to the pineapple mixture, and stir until the batter is just evenly mixed.
4. Portion into the prepared muffin tin, then place on the center rack of the oven.
5. Bake 20 minutes or until the pineapple muffins are domed and golden in color. A toothpick inserted into the center of a muffin should come out mostly clean.
6. Let cool before serving. If you can wait, the muffins taste even better the next day and liners peel off easily.
View Nutrition Facts

For low carb pineapple muffins, use this Keto Blueberry Muffins recipe, swapping diced pineapple for the blueberries.