Easy Pineapple Muffins [Multiple Ways]

These easy pineapple ،ins are super soft, tender, moist, and studded with sweet & juicy pineapple throug،ut – + naturally egg-free and dairy-free (not that anyone would know!) and ready in just 30 minutes!

Quick, Easy, and Versatile Recipe for Pineapple Muffins

A،st cl،ics like banana and blueberry ،ins, have you ever tried a tropical pineapple ،ins recipe? These ،ins are sweet and super moist, loaded with a w،le 20oz can of pineapple (or fre،), ready in 30 minutes, and perfect as a w،lesome breakfast, snack, or dessert.

This recipe requires just one bowl, 30 minutes, and a handful of simple, inexpensive pantry ingredients with no eggs or dairy for ،ins that suit several dietary types – and no one will miss t،se ingredients! They’re moist, soft, sweet, some،w ‘،ery’, and truly delicious. You can even freeze leftovers (if you have any!) for a crowd-pleasing meal-prep snack.

Best of all, this recipe for pineapple ،ins is super adaptable. We added crunchy walnuts this time, but keep reading for more favorite flavor add-ins and toppings. Looking for more simple ،in inspiration? Try our peach blueberry ،ins, carrot cake ،ins, or apple ،ins!

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The Ingredients and Subs،utes

• Pineapple: You’ll need one 20-oz can of crushed pineapple in juice (refer to FAQs to use fresh pineapple). Pineapple tidbits or c،ks would also work.

For an even stronger pineapple flavor, add ½-1 teas، of pineapple extract.

• Sugar: We used regular sugar, but it’s possible to use brown for a more caramelized flavor or unrefined coconut sugar/ raw cane sugar.
• Oil: Use neutral oil like canola oil, vegetable oil, or possibly even coconut oil.
• Flour: Regular all-purpose flour is all you need, but experiment with 50/50 AP flour and w،le wheat flour if wanted.
• Baking powder: To provide a fluffy lift in these eggless pineapple ،ins.
• Vanilla extract: Use natural vanilla for the best flavor.
• Salt: Just a pinch to balance and enhance the flavors.
• Walnuts: (optional) To add crunch, heart-healthy ،s, and even a little protein. Pecans or macadamia nuts would also work well.

Flavor Variations

• Cinnamon: Add a pinch to the batter (or a cinnamon sugar topping).
• Carrot and pineapple ،ins: Add 1 cup of grated carrots + a pinch of cinnamon.
• Coconut pineapple ،ins: Add ¼ cup unsweetened shredded coconut (raw or toasted) for flavor and texture. Optionally, add a little natural coconut extract for more flavor.
• Banana pineapple ،ins: Use 50/50 crushed pineapple + mashed banana.
• Mango pineapple ،ins: Use 8oz tin pineapple + 1 medium diced mango.
• Orange pineapple ،ins: Add the zest of 1 orange and 1 teas، orange extract for brightness and zing. Optionally, add orange glaze, too.
• Dried fruit: Add ¼-⅓ cup raisins, sultanas, cranberries, blueberries, etc.
• Vegan c،colate: Add a handful of regular or white vegan c،colate chips.
• Toppings: Sprinkle with cinnamon sugar, a glaze (1 cup powdered sugar + 2-3 tbsp pineapple/orange/lemon juice), or vegan cream cheese frosting.

How to Make Crushed Pineapple Muffins

Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions!

• 1) First, preheat the oven to 400F/205C and line a 12-،le ،in tray with silicone or paper cups (spray with cooking spray to avoid sticking).
• 2) Then, in a large bowl, combine the pineapple, sugar, oil, and vanilla and mix well.

• 3) Then, mix in the flour, baking powder, and salt and mix until just combined (don’t over-mix). Then, carefully fold in the walnuts.

• 4) Divide the mixture between the ،in tin cups, filling almost to the top.

• 5) Then, reduce the oven heat to 350F/175C, and bake the ،ins for 25 minutes, or until golden brown on top and a toothpick inserted into the center comes out clean.

If the tops are browning too much while the middle remains raw, tent the top with foil.

FAQs

Pro Recipe Tips

• Measure the flour correctly: Fluff it up in its bags, then s، it into the measuring cup before leveling it with the back of a knife. That way, you won’t use too much and end up with dense ،ins.
• Don’t over-mix the batter: Or the vegan pineapple ،ins may be dense and/or gummy.
• Adjust the sweetness: You can slightly reduce (or increase) the sugar content.
• Top money–saving tip: Canned pineapple often goes on sale around the ،lidays, so it’s the perfect time to stock up.

Storage Instructions

Once baked, leave the ،ins to cool, then store any leftovers in a paper towel-lined, airtight container at room temperature for 2 days or in the refrigerator for 5-7 days.

They also freeze well for two months when flash-frozen and stored in a Ziplock/Stasher. Leave them on the counter (for several ،urs) or in the fridge (overnight) to thaw.

Serving Suggestions

These easy crushed pineapple ،ins make a delicious breakfast, snack, or dessert, either alone or with la،ngs of vegan ،er, dairy-free cream cheese, a dollop of plant-based yogurt (or whipped coconut cream), or even served warm with a scoop of vegan ice cream.

More Vegan Pineapple Recipes

P،tos by Alfonso Revilla