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!
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 money-saving tip: Canned pineapple often goes on sale around the holidays, so it’s the perfect time to stock up.