These vegan pineapple muffins are a perfect treat or dessert and a great after school snack. They are easy to make with fresh pineapple or canned crushed pineapple. They are soft, moist, and have a delicious taste.
Ingredients
To make this easy vegan pineapple muffin recipe, you will need fresh ripe pineapple chopped into small chunks.
All-purpose flour, almond milk, sugar, oil, vanilla extract, and vinegar are used along with some baking soda and baking powder as a leavening agent.
Instructions
In a large mixing bowl, add all the wet and dry ingredients in the bowl except the pineapples.
With the help of a whisk, mix all the ingredients until there are no lumps. Add the chopped pineapple pieces and fold them gently with a spatula. Pour the pineapple muffin batter into muffin pan lined with muffin liners to ⅔rd capacity each.
Step 1: Add all the ingredients except pineapple in a bowl.
Step 2: Mix everything and then add pineapple.
Place the muffin pan in the preheated oven at 350°F. Bake them for about 28-30 minutes at the temperature of 350°F or until they become light golden brown from the top.
Insert a toothpick at the center of the muffin to check for doneness. If it comes out clean, pineapple muffins are done, or you can bake them for a few more minutes.
Step 3: Fill the muffin liners to ⅔rd capacity.
Step 4: Bake at 350°F for 28-30 minutes
Substitutions
- Plant-based milk - use dairy-free milk or any other plant-based milk.
- Pineapple - use canned crushed pineapple instead of fresh pineapple. Do not add the pineapple juice.
You may also like this air fryer chocolate cupcakes and buttercream frosting recipe.
Equipment
To make the pineapple muffin batter, a whisk helps in mixing well. You can also use a hand blender with a whisk attachment or a hand mixer.
I have used muffin pan with paper muffin liners, however reusable silicone muffin holders with tabs can also be used instead.
Storage
Pineapple muffins can be stored at room temperature for 2-3 days in an airtight container. You can also freeze them for upto 3 months. When you want to eat them, just leave them out for some time or defrost in the microwave for 30 seconds or more as needed.
Top tip
To check if the vegan pineapple muffins are done, insert a toothpick at the center of the muffin and see if it comes out clean, that means it is well cooked. Else you can bake them for a few more minutes.
Related
Looking for other recipes like this? Try these:
- Pumpkin cupcakes
- Vegan banana muffins
- Vegan apple muffins
- Chocolate cupcakes
- Carrot cupcakes
- Vegan blueberry muffins
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📖 Recipe
Vegan Pineapple Muffins
Equipment
- Convection Oven
Ingredients
Wet ingredients
- 1 cup Pineapple (chopped, or small can crushed pineapple(without juice))
- ¾ cup Almond milk (or any plant based milk)
- ⅓ cup Oil
- ½ teaspoon Vanilla extract
- 1 teaspoon Vinegar
Dry ingredients
- 2 cup All purpose flour (240 grams)
- ¾ cup Organic cane sugar
- ½ teaspoon Baking Soda
- ½ teaspoon Baking powder
- Pinch of Salt
Instructions
- Preheat oven to 350°F while you work on the mix.
- Add all the wet and dry ingredients, except pineapple, to a mixing bowl.¾ cup Almond milk, ⅓ cup Oil, 1 teaspoon Vinegar, 2 cup All purpose flour, ¾ cup Organic cane sugar, ½ teaspoon Baking Soda, ½ teaspoon Baking powder, Pinch of Salt, ½ teaspoon Vanilla extract
- Mix everything well with a whisk.
- Add the chopped or crushed pineapple and mix gently with a spatula.1 cup Pineapple
- Pour the batter into the muffin liners up to ⅔rd capacity.
- Bake in the oven for about 28-30 minutes at 350°F or until the top is slightly golden brown.
- Insert a toothpick at the center of the muffin to check for doneness. If it does not come out clean, then bake for a few more minutes.
- Remove the muffin tray from the oven and allow them to cool down for 15-20 minutes before serving.
Notes
- It is best to weigh the flour using a digital food scale.
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