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

completed Easy Pineapple Muffins [Multiple Ways] in a muffin tray
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Quick, Easy, and Versatile Recipe for Pineapple Muffins

Amongst classics like vegan banana muffins and vegan blueberry muffins, have you ever tried a tropical pineapple muffins recipe? These muffins are sweet and super moist, loaded with a whole 20oz can of pineapple (or fresh!), ready in 30 minutes, and perfect as a wholesome 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 muffins that suit several dietary types – and no one will miss those ingredients! They’re moist, soft, sweet, somehow ‘buttery’, 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 muffins is super adaptable. We added crunchy walnuts this time, but keep reading for more favorite flavor add-ins and toppings. Looking for more simple muffin inspiration? Try our peach blueberry muffins, carrot cake muffins, or vegan apple muffins!

The Ingredients and Substitutes

ingredients for Easy Pineapple Muffins [Multiple Ways] on a white surface
  • Pineapple: You’ll need one 20-oz can of crushed pineapple in juice (refer to FAQs to use fresh pineapple). Pineapple tidbits or chunks would also work.

For an even stronger pineapple flavor, add ½-1 teaspoon 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 whole wheat flour if wanted.
  • Baking powder: To provide a fluffy lift in these eggless pineapple muffins.
  • 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 fats, 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 muffins: Add 1 cup of grated carrots + a pinch of cinnamon.
  • Coconut pineapple muffins: 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 muffins: Use 50/50 crushed pineapple + mashed banana.
  • Mango pineapple muffins: Use 8oz tin pineapple + 1 medium diced mango.
  • Orange pineapple muffins: Add the zest of 1 orange and 1 teaspoon orange extract for brightness and zing. Optionally, add orange glaze, too.
  • Dried fruit: Add ¼-⅓ cup raisins, sultanas, cranberries, blueberries, etc.
  • Vegan chocolate: Add a handful of regular or white vegan chocolate 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-hole muffin 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 muffin tin cups, filling almost to the top.
  • 5) Then, reduce the oven heat to 350F/175C, and bake the muffins 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

Can I make muffins with fresh pineapple?

Yes, but the amount of liquid can vary, so you may need to tweak the recipe slightly. Generally speaking, though, we recommend replacing one 15oz can of crushed pineapple with 1 ¼ cup finely chopped pineapple with ½ cup juice (or 1 ¾ cup fresh pineapple pulsed to crushed consistency).

Can I use this recipe to make pineapple bread?

To make pineapple bread, pour the batter into a loaf pan and bake for about 40-60 minutes until a toothpick inserted in the center comes out clean.

Can I make gluten-free pineapple muffins?

You can try replacing the flour with a 1:1 ratio of gluten-free all-purpose flour blend (not single flours) like Bob’s Red Mill or King Arthur’s. The muffins may be slightly denser/drier, but it should work. Let us know if you try.

Pro Recipe Tips

  • Measure the flour correctly: Fluff it up in its bags, then spoon 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 muffins.
  • Don’t over-mix the batter: Or the vegan pineapple muffins may be dense and/or gummy.
  • Adjust the sweetness: You can slightly reduce (or increase) the sugar content.
  • Top moneysaving tip: Canned pineapple often goes on sale around the holidays, so it’s the perfect time to stock up.
completed Easy Pineapple Muffins [Multiple Ways] in a muffin tray and on a white surface

Storage Instructions

Once baked, leave the muffins 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 hours) or in the fridge (overnight) to thaw.

completed Easy Pineapple Muffins [Multiple Ways] in a storage container

Serving Suggestions

These easy crushed pineapple muffins make a delicious breakfast, snack, or dessert, either alone or with lashings of vegan butter, dairy-free cream cheese, a dollop of plant-based yogurt (or vegan whipped cream), or even served warm with a scoop of banana ice cream.

More Vegan Pineapple Recipes

Photos by Alfonso Revilla

completed Easy Pineapple Muffins [Multiple Ways] in a muffin tray and on a white surface

Easy Pineapple Muffins [Multiple Ways]

4.91 from 66 votes
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 12 muffins
These easy pineapple muffins are super soft, tender, moist, and studded with sweet & juicy pineapple throughout – + naturally egg-free and dairy-free (not that anyone would know!) and ready in 30 minutes!

Ingredients 

  • 1 (20-ounce) can of crushed pineapple
  • ½ cup sugar
  • cup canola oil
  • 1 teaspoon of vanilla extract
  • 2 cups of all-purpose flour
  • 1 tablespoon of baking powder
  • ½ teaspoon of salt
  • 1 cup of chopped walnuts

Instructions 

  • Preheat the oven to 400 degrees F. Line 12 muffin silicone or paper cups.
  • In a large mixing bowl, combine pineapple, sugar, oil, and vanilla. Mix well.
  • Mix in the flour, baking powder, and salt until well-combined. Once the batter is just mixed, add the walnuts. Stir to combine.
  • Scoop into muffin liners, filling almost to the top.
  • Place in the oven, reduce heat to 350 degrees F. Bake for 25 minutes, or until lightly golden and a toothpick inserted into the center comes out clean.

Notes

  • Measure the flour correctly: Fluff it up in its bags, then spoon 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 muffins.
  • Don’t over-mix the batter: Or the vegan pineapple muffins may be dense and/or gummy.
  • Adjust the sweetness: You can slightly reduce (or increase) the sugar content.
  • Top moneysaving tip: Canned pineapple often goes on sale around the holidays, so it’s the perfect time to stock up.

Nutrition

Calories: 257kcalCarbohydrates: 33gProtein: 4gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gTrans Fat: 0.02gSodium: 204mgPotassium: 125mgFiber: 2gSugar: 15gVitamin A: 26IUVitamin C: 5mgCalcium: 79mgIron: 1mg

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Additional Info

Author: Honor
Course: Breakfast, Dessert
Cuisine: American
Method: Oven
Diet: Vegan
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂
About

Honor

Loves baking, gardening and preparing delicious, compassionate meals for her vegan family of four.

More about Honor

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Comments

    1. We haven’t tried out that sub yet so can’t guarantee the results. Let us know how it turns out if you do!

  1. 5 stars
    Delicious! I used fresh pineapple (ended up with more of a purée than crushed due to my blender) and spelt flour. Will make again.

    1. Hi Avril! Regular all-purpose flour works best for this recipe. You could try using a 50/50 blend with regular AP flour and whole wheat flour, but I wouldn’t recommend 100% whole wheat.

  2. 5 stars
    Very good! I used coconut oil and added some dates and unsweetened coconut flakes. Didn’t even think that as plant based it wouldn’t have egg in it, but it didn’t need it!

  3. I used your recipe yesterday, 04/12/22. I made a loaf instead of muffins. I used apple sauce instead of oil. I also used classic baker’s flour. This is just delicious and moist. So simple. Thank you for sharing. It’s just my husband and I. I gave two slices to one of my friends. By this morning it was almost gone.