Go Back
–+ servings
null

Moist Crushed Pineapple Muffins for a Tropical Breakfast Treat

Delightful and fluffy Crushed Pineapple Muffins are perfect for breakfast and capture the essence of tropical flavors.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 23 minutes
Cooling Time 5 minutes
Total Time 38 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.
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1 can Crushed Pineapple in Juice Fresh pineapple blended to a crushed consistency can be used.
  • 1/2 cup Vegetable Oil or Melted Butter Coconut oil or applesauce are good lower-fat substitutes.
  • 1 cup Sugar Reduce for a less sweet muffin or try alternative sweeteners like honey.
  • 1 teaspoon Pure Vanilla Extract
  • 1 large Egg Acts as a binder and adds moisture.

Equipment

  • muffin tin
  • mixing bowls
  • Whisk
  • Scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing it or lining with paper liners.
  2. In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt until well combined.
  3. In a separate bowl, mix crushed pineapple (including juice), oil or melted butter, sugar, vanilla extract, and egg until smooth.
  4. Pour the wet mixture into the dry ingredients and stir gently until just combined.
  5. Fill each muffin cup about two-thirds full with the batter.
  6. Bake for 20-23 minutes or until the tops are golden brown and a toothpick comes out clean.
  7. Allow muffins to cool in the tin for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 30gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 20mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin C: 5mgCalcium: 4mgIron: 6mg

Notes

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

Tried this recipe?

Let us know how it was!