Healthy Pineapple Muffins
Sweet, fluffy and full of pineapple and coconut flavor, these healthy muffins are perfect for breakfast or a snack! You might want to make a double batch; these muffins won’t last long!
Pineapple with coconut is such a perfect flavor combination. I love it in anything, from ice cream to donuts, cakes to popsicles! Today, however, I have created something a bit healthier, while still retaining those amazing tropical flavors.
At my house, muffins are a staple. Not only are they easy to make, but they can also be healthy and delicious! Because I’m such a fan of the pineapple/coconut combination (as is everyone else in my family), I decided to make a batch of muffins that lets those flavors shine. And, with a large amount of fruit, whole wheat flour and oats, these treats are wholesome while still being soft, fluffy and sweet! Check out the ingredients that make these muffins so delicious:
These muffins are made with healthy ingredients that give you a nutritious boost to your morning. Because these muffins are made with rolled oats, they have a slightly different texture. I wouldn’t recommend making these for a bake sale or anything like that, but they are still wonderful to serve to your family and friends!
Whole Wheat Flour~ Whole grains are a great choice for muffins when you’re looking for a healthier option. However, you can use all-purpose flour if you wish. You could also try using oat or spelt flour for a slightly different texture.
Baking Powder, Baking Soda, Salt and Cinnamon~ Baking powder and baking soda leaven the muffins, keeping them soft and fluffy. Salt balances sweetness, while cinnamon adds a hint of flavor that pairs perfectly with the pineapple.
Rolled Oats~ I love the texture that oats add to muffins. For best results, use old-fashioned oats. Although quick oats could be used in a pinch, I don’t recommend it. And please do not use steel cut oats!
Canned Crushed Pineapple~ I used a 20oz can of crushed pineapple, but you can get pineapple chunks or rings and give them a quick pulse in a food processor. You could also try pulsing and using fresh pineapple, but you may need to add a bit more sugar to your muffins. Fresh pineapple or frozen chunks are not typically as sweet as canned.
Sugar~ I used white granulated sugar, although brown sugar or even honey would work. Maple or agave syrup may work too, but I haven’t tried either. Let me know if you experiment!
Egg~ One egg helps bind everything together and leavens the muffins. You could substitute a flax egg if you prefer that instead.
Canola Oil~ I used canola oil, but you can use olive, vegetable or melted coconut oil. You only need two tablespoons, so it doesn’t really matter which kind you use. You could also substitute an extra two tablespoons of crushed pineapple if you wish to omit the fat.
Vanilla Extract~ This adds a nice, subtle vanilla flavor that pairs well with the coconut.
Sweetened Shredded Coconut~ I love coconut with pineapple, but if you’re not a fan, you can omit. Or you could substitute for chopped walnuts or pecans instead! You could also use unsweetened coconut, but your muffins will not be quite as sweet.
As I mentioned earlier, I love muffins because they’re so easy and quick to make! Simply whisk together your wet ingredients, add the dry ingredients and stir until just combined.
Divide the batter among 12 muffin cups and sprinkle with extra shredded coconut if desired.
Bake for about twenty minutes or until a toothpick inserted into a muffin comes out clean. I let these cool about ten to twenty minutes before enjoying because I think the texture is better.
Serve and watch these muffins disappear! I love making a double or even triple batch and freezing them so that we can enjoy muffins all week long. Just make sure to thaw in the microwave before eating!
Got leftover pineapple? Try this recipe: Tropical Pineapple Popsicles
Healthy Pineapple Muffins
- 12 count muffin pan
- 1 cup old-fashioned oats
- 1 1/2 cups crushed, canned pineapple about one 20oz can, undrained
- 1 large egg
- 2 tsp vanilla extract
- 2 tbsp canola oil
- 1/3 cup white granulated sugar
- 3/4 cup whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup sweetened shredded coconut
- Preheat your oven to 350 degrees fahrenheit and grease a 12 count muffin tin. You can also use cupcake liners, but you will need to spray the liners with cooking spray as well.
- In a large bowl, stir together the old-fashioned oats, crushed pineapple, egg, vanilla extract, canola oil and sugar.
- To the wet ingredients, add the whole wheat flour, baking powder, baking soda, salt and ground cinnamon. Gently stir to combine before folding in the shredded coconut.
- Divide the batter evenly in your prepared muffin tin and sprinkle the muffin tops with extra coconut if desired.
- Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow to cool before enjoying.