Deliciously Moist Pineapple Muffins

Deliciously Moist Pineapple Muffins

8
Katrina Vanderzwan 0

"These are a huge hit with the kids, pack into lunches easily, and are great to take along camping as they stay moist and fresh for a long time."

Ingredients 40 m {{adjustedServings}} servings 153 cals

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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 153 kcal
  • 8%
  • Fat:
  • 1.4 g
  • 2%
  • Carbs:
  • 33.3g
  • 11%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 149 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
  2. Mix flour, sugar, wheat germ, oat bran, baking soda, and salt together in a large mixing bowl. Add eggs and pineapple; stir until just combined. Fold in coconut.
  3. Pour batter into lined muffin cups to about 2/3 full.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
Tips & Tricks
Zucchini Yogurt Multigrain Muffins

These healthy muffins are packed with carrots, zucchini, nuts, and raisins.

Classic Bran Muffins

These muffins are full of fiber, yet are also moist and very tasty.

Footnotes

  • Cook's Note:
  • To turn these into pina colada muffins, add 1 teaspoon coconut extract to the wet ingredients and be sure to add the optional shredded coconut.
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Reviews 8

  1. 9 Ratings

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ckreestone
4/17/2013

I made these last night and added an extra half of recipe amount so I could make 2 full dozen. The only difference from the original was that I used up the fresh pineapple I had in the fridge and added extra water to make up for some liquid. I added the (optional coconut) as I like the flavour. I had a little extra batter than what the original recipe amount calls for because I made 24 instead of 27 since it was an odd number with the two-12 cup muffin pans that I have. Even at that my muffins were done in 20-22 minutes. I can't see it taking 30 minutes to bake, I guess it may depend on where you live and your oven. Well, anyways they were so moist and light I couldn't believe it, and this without any oil or butter! I kept the amount of sugar as I like to stick to the original recipe as much as possible to rate it first, and I'm glad I did as the sugar makes the tops of the muffins like candy, sticky a bit. I really like that combination of soft moist middle and bottoms and a somewhat sticky crunchy top. We have only 2 muffins left, that should tell you something about this recipe :) Thanks for the post Katrina!

Julie
4/29/2013

I made these exactly as stated except I cut back the sugar to 1 cup. They were moist and delciousl It made 12 decent size muffins, I only needed to bake the for 20 minutes and they were done. Everyone in my house loved them. Next time I might cut sugar to 3/4 cup and see what happens. They were a great muffin. I loved taht there was no oil in them! Thanks for sharing.

merhope1011
6/2/2014

1c sugar was plenty as another reviewer noted. I was out of oat bran and/or wheat germ, so I simply ground up the same amount of rolled oats and it worked just fine. We did leave out the coconut as a family member doesn't care for the texture of it - but I'm glad to have another different muffin recipe in the rotation!!