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!
Equipment
- 12 count muffin pan
Ingredients
- 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
Instructions
- 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.
Notes
*Store leftover muffins in an airtight container in the refrigerator for up to 3 days. After 3 days, place any leftovers in the freezer and freeze for up to 3 months. Thaw muffins in the microwave or overnight in the fridge before eating.
*You can also make these muffins into a loaf. Grease a 9x5 inch loaf pan and bake the batter for 60-70 minutes or until a knife inserted into the center comes out clean.