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 oven, reduce heat to 350F. Bake 25 minutes, or until lightly golden and a toothpick inserted into the center comes out clean.
Adjust the sweetness: Feel free to reduce the sugar in this recipe based on how sweet the pineapple is. Just be aware that omitting it entirely will produce denser pineapple muffins.
Use the spoon and level method: When measuring flour, it’s best to spoon it into your measuring cup before using a knife to level the top, so you don’t accidentally add too much and end up with dense muffins.
Be careful not to overmix: Or the vegan pineapple muffins will become dense and/or gummy.
Can I use fresh pineapple? You should be able to, though we haven’t tried- as the liquid content will differ. For one 15oz can crushed pineapple, I recommend using around 1 ¼ cup pineapple flesh (crushed) and around ½ cup pineapple juice (or use 1 ¾ fresh pineapple pulsed to the crushed consistency). Add a little extra juice if the batter seems dry.
To make pineapple bread: Pour the batter into a loaf tin and bake for between 30-45 minutes, or until a toothpick inserted into the center comes out clean.
For the most budget-conscious: Canned pineapple often goes on sale around the holidays, so it’s the perfect time to stock up!