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These easy pineapple muffins are super soft, tender, moist, and studded with sweet & juicy pineapple throughout โ + 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
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 โ and no one will miss those ingredients! Theyโre 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, chocolate chocolate chip muffins, or vegan apple muffins!
The Ingredients and Substitutes
For an even stronger pineapple flavor, add ยฝ-1 teaspoon of pineapple extract.
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 ยผ 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 ยผ-โ 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 (similar to this this pumpkin spice glaze or 1 cup powdered sugar + 2-3 tbsp pineapple/orange/lemon juice), or vegan buttercream frosting.
How to Make Crushed Pineapple Muffins
Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions!
Step 1: 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). Then, in a large bowl, combine the pineapple, sugar, oil, and vanilla and mix well.
Step 2: Mix in the flour, baking powder, and salt and mix until just combined (donโt over-mix). Then, carefully fold in the walnuts.
Step 3: Divide the mixture between the muffin tin cups, filling almost to the top. 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
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 ยผ cup finely chopped pineapple with ยฝ cup juice (or 1 ยพ cup fresh pineapple pulsed to crushed consistency).
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.
You can try replacing the flour with a 1:1 ratio of gluten-free all-purpose flour blend (not single flours) like Bobโs Red Mill or King Arthurโs. 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 wonโt use too much and end up with dense muffins.
- Donโt 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 money–saving tip: Canned pineapple often goes on sale around the holidays, so itโs the perfect time to stock up.
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.
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.
Easy Pineapple Muffins [Multiple Ways]
Ingredients
- 1 (20-ounce) can of crushed pineapple
- ยฝ cup sugar
- โ cup canola oil
- 1 teaspoon of vanilla extract
- 2 cups of all-purpose flour
- 1 tablespoon of baking powder
- ยฝ 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 wonโt use too much and end up with dense muffins.
- Donโt 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 money–saving tip: Canned pineapple often goes on sale around the holidays, so itโs the perfect time to stock up.
Nutrition
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.
I tried the Pineapple Walnut muffins. Fantastic! Definitely a keeper! After reading the comments, I added 1/4 more sugar, a pinch of ground cloves and a teaspoon of cinnamon. The muffins turned out fantastic!
Love it! So glad you enjoyed these yummy muffins!
Hi!! Has anyone tried using frozen pineapple for this? I have a Costco membership, so I have quite a lot of pineapple just chillin’ ๐
Hi! We at Plant-Based on a Budget haven’t tried that out yet. Though it should work out just fine ๐ Let us know how it turns out!
Can this be made with gluten free flour? Would love if you would address this in your recipes
We haven’t tried out that sub yet so can’t guarantee the results. Let us know how it turns out if you do!
Such a fun brekkie idea!
are you supposed to drain the pineapple?
Not for this recipe! Enjoy ๐
Delicious! I used fresh pineapple (ended up with more of a purรฉe than crushed due to my blender) and spelt flour. Will make again.
Love that! Thanks for your feedback! Bet it was extra delicious!
I have Spelt flour in my cupboard! Definitely going to try these with that ๐ Thank you for the idea x
Sounds amazing! Let us know how it turns out for you ๐
Can these muffins be made with oat flour?
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 wouldnโt recommend 100% whole wheat.
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!
Love the date addition! Bet it was delicious!
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.
Nice! That’s so awesome to hear! These muffins are one of a kind!