These sweet vegan walnut pineapple muffins are a delicious summery tropical treat, ready in just 30 minutes and perfect for breakfast, snacking, and dessert! Best of all, they’re so buttery and sweet that no one would even guess that they’re dairy-free and egg-free!
As the summer months are upon us, we find ourselves reaching for fruity desserts and treats more and more. So alongside roasted peaches (served with nice cream, of course), lemon poppy seed snack cake, and vegan peach bread, now it’s the turn of these sweet and tropical vegan walnut pineapple muffins!
The addition of crushed pineapple makes for super buttery, tender, light, and fluffy results – yet with absolutely no dairy or eggs! Not to mention a wonderfully tropical flavor that can be enjoyed year-round with fresh or tinned fruit! Plus, with just 7 wholesome ingredients made up primarily of pantry-staples, these pineapple walnut muffins are also wonderfully low-budget!
Better yet, apart from the seven simple ingredients, these pineapple muffins only require one bowl and 30 minutes to prepare. Once baked, these fruity muffins are a great meal-prep, freezer-friendly snack (and definitely child-approved). In fact, making a double batch is practically a must for months of grab-and-go breakfast, snack, or dessert pineapple muffins.
The combination of pineapple and walnuts not only helps to satisfy multi-texture and flavor cravings, but there are also several ways to adapt this pineapple muffin recipe. These include adding a cheeky pina colada coconut rum twist, adding dried fruit, making them nut-free, etc.!
Best of all, you can enjoy these pineapple muffins as-is (still super delicious!) or top them with a quick fruity icing drizzle or more decadent vegan cream cheese frosting. So whether you want these as a light breakfast or tropical dessert, there’s a way!
And once you’ve gotten in the kitchen baking up delicious vegan muffins, you’ll probably never want to stop. So feel free to also bake up a batch of banana muffins, peach blueberry muffins, carrot cake muffins, or pumpkin muffins!
Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions!
If you notice the tops browning too much while the middle remains raw, create a foil tent for the top while they continue baking.
It’s possible to prepare the pineapple muffin batter a day in advance. Store the batter covered in the fridge minus the baking powder. When you’re ready to bake, mix in the baking powder and continue with the recipe.
Once baked, store the vegan pineapple muffins in a container with a layer of paper towel (since these muffins are very moist, this will help absorb that extra moisture) at room temperature for 2 days or in the refrigerator for between 5-7 days.
Alternatively, you can freeze the vegan pineapple muffins for up to two months. Then leave them on the counter or in the fridge to thaw when needed.
You can enjoy these vegan walnut pineapple muffins as a breakfast, snack, or dessert. Here are a few ways how.
Photos by Alfonso Revilla
Tricia Hazlewood says
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.
Andrea White says
Nice! That's so awesome to hear! These muffins are one of a kind!