Pineapple Walnut Muffins
These easy pineapple muffins are super soft, tender, moist, and studded with sweet and juicy pineapple throughout. They are naturally egg-free and dairy-free, ready in just 30 minutes. Perfect as a wholesome breakfast, snack, or dessert, these muffins are simple to make in one bowl with inexpensive pantry ingredients. You can even freeze leftovers for a crowd-pleasing meal-prep snack. Explore variations like cinnamon, carrot, coconut, or banana pineapple muffins, or add dried fruit or vegan chocolate chips.
Price per Serving
Instructions
- 1
Preheat the oven to 400 degrees F. Line a 12-cup muffin tin with silicone or paper cups. In a large mixing bowl, combine the crushed pineapple (1 can), sugar (0.5 cup), canola oil (0.33 cup), and vanilla extract (1 tsp). Mix well.
- 2
Mix in the all purpose flour (2 cups), baking powder (1 tbsp), and salt (0.5 tsp) until just combined. Fold in the walnuts (1 cup).
- 3
Scoop the batter into the muffin liners, filling almost to the top. Reduce oven heat to 350 degrees F. Bake for minutes (25), or until golden brown and a toothpick inserted into the center comes out clean.
Nutrition Facts
Per portion
Macronutrients
Micronutrients
Reviews
Be the first to review this recipe!
Rate this recipe:
No reviews yet. Be the first to share your experience!
