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Pineapple Upside-Down Muffins

Pineapple Upside-Down Muffins

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Andrea

These muffins have just about everything! Very healthy and YUMMY!

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 252 kcal
  • 13%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 42.1g
  • 14%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 207 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Grease 12 muffin cups. Stack the pineapple slices and cut them into 6 wedges. Set aside.
  2. Sprinkle 1 teaspoon of brown sugar into the bottom of each muffin cup. Sprinkle in 1/2 teaspoon of walnuts over the sugar, and then place two wedges of pineapple into each cup. Set aside.
  3. In a large bowl, stir together the oats, whole wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon. In a separate bowl, whisk together the eggs, 1/2 cup of brown sugar, canola oil, pineapple juice and vanilla. Stir the wet ingredients into the dry just until moistened. Fold in the crushed pineapple, carrot, raisins and walnuts. Spoon evenly into the prepared muffin cups.
  4. Bake the muffins until the tops spring back when lightly pressed, about 20 minutes. While the muffins are still hot, loosen the edges from the pan using a small knife and invert onto a serving tray so that the pineapple is on top. Serve upside-down while still warm or at room temperature.
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Reviews

hunza
10
2/21/2008

I made these muffins with an egg substitution so they were vegan. I love the way they turned out! I made them for my friends, and they loved them too.

Tove Almkvist
8
2/15/2008

A bit too gooey and sour. The walnuts caused a bit of sweetness but cooking them made them a bit too hard. I wouldn't try them again.

twinsouls
3
12/4/2012

Excellent, easy recipe! I poured a lttle melted butter into the bottom of each muffin tin before adding the sugar, the nuts, the pineapple chunks and a half Maraschino Cherry for a real Pineapple Upside Down Cake taste. The muffins freeze well in a Ziploc and re-heat perfectly in a microwave on low power. Good with some whipped cream on top, too! Mmmm! I think I'll have one right now!