Pineapple Muffins

Ultra soft and moist homemade pineapple muffins, with a FULL CUP of pineapple packed into the deliciously wholesome 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?

Leftover Pineapple? Try This Pineapple Dole Whip 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

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.

Adapted from my Healthy Banana Bread and this Pineapple Bread.

Pineapple Muffins

Soft and moist homemade pineapple muffins that are perfect for a healthy breakfast or snack.

Course Breakfast, Snack

Cuisine American

Keyword healthy, muffins, pineapple

Total Time 20 minutes

Servings 9 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.
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