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Moist Crushed Pineapple Muffins for a Tropical Breakfast Treat

These Moist Crushed Pineapple Muffins are a delightful breakfast treat, capturing tropical essence in a fluffy snack.
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Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: Tropical
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Substitute with a 1:1 gluten-free flour blend for gluten-free muffins.
  • 1 tbsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 can Crushed Pineapple in Juice Adds moisture and sweetness.
  • 1/2 cup Vegetable Oil or Melted Butter Coconut oil or applesauce make great lower-fat substitutes.
  • 3/4 cup Sugar Reduce for a less sweet muffin or try alternative sweeteners like honey.
  • 1 tsp Pure Vanilla Extract
  • 1 large Egg Acts as a binder and adds moisture.

Equipment

  • muffin tin
  • mixing bowls
  • Whisk
  • measuring cups
  • Ladle or cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing it lightly or lining with paper liners.
  2. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
  3. In another bowl, mix the crushed pineapple (including juice), vegetable oil or melted butter, sugar, vanilla extract, and egg until smooth.
  4. Pour the wet mixture into the dry ingredients and gently stir until just combined, being careful not to overmix.
  5. Fill each muffin cup about two-thirds full with the batter.
  6. Bake for 20-23 minutes or until tops are golden brown and a toothpick comes out clean.
  7. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 27gProtein: 2gFat: 8gSaturated Fat: 1gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 100IUVitamin C: 1mgCalcium: 15mgIron: 1mg

Notes

For the best texture, store leftover muffins in an airtight container. Enjoy them fresh for 3 days or freeze for up to 2 months.

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