Easy Pineapple Muffins
Sweet and tangy pineapple muffins bursting with cranberries and oat bran, perfect for breakfast or snacking, offering a moist texture and vibrant flavors appealing to all ages.
Ingredients
- 8 oz. can crushed pineapple (undrained) ⓘ
- 1 Tbsp. melted butter ⓘ
- 1 egg ⓘ
- 2 c. biscuit mix ⓘ
- 1/2 c. sugar ⓘ
- 1 lb. box oat bran ⓘ
- 1/2 c. granulated sugar ⓘ
- 2 Tbsp. baking powder ⓘ
- 12 oz. frozen white grape juice concentrate
- 12 oz. skim milk ⓘ
- 8 oz. container Egg Beaters ⓘ
- 1/4 c. canola or rice-bran oil ⓘ
- 1 c. fresh or frozen whole cranberries ⓘ
Instructions
- Preheat oven to 425°F.
- Combine oat bran, sugar, and baking powder in a food processor with a large metal blade and pulse to mix.
- In a separate bowl or blender, mix the crushed pineapple (including undrained liquid), melted butter, egg, frozen white grape juice concentrate, skim milk, egg substitute, and canola or rice-bran oil.
- Add the whole cranberries to the food processor with the oat bran mixture and pulse a few seconds to break up the berries.
- Pour the moist ingredients into the large bowl with the dry mixture. Gently mix all ingredients, including chopped walnuts if desired.
- Line muffin pans with paper baking cups and fill each with the batter.
- Bake for 17 minutes, or until a toothpick inserted into the center comes out moist but not wet.
Tips & Substitutions
For a lighter texture, consider substituting half of the oat bran with whole wheat flour. If you don't have oat bran, you can use a mix of all-purpose flour and wheat germ. Make sure to gently fold in the cranberries to avoid breaking them up too much. These muffins can be easily customized with your favorite nuts or seeds for added crunch.
Serving Suggestions
These pineapple muffins make a delightful breakfast or snack option. Serve them with a dollop of yogurt or a drizzle of honey for extra flavor. They pair beautifully with a refreshing fruit salad or a cup of tea. For a complete meal, enjoy them alongside savory dishes like scrambled eggs or a light salad.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, place them in the refrigerator for up to a week or freeze them for up to 3 months. To reheat, simply microwave for 15-20 seconds or warm in a toaster oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Pineapple Muffins contains roughly 647 calories, with 8g protein, 75g carbohydrates, and 39g fat. It is an excellent source of iron (22% of the Daily Value) and calcium (20% of the Daily Value), and a good source of dietary fiber and protein. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple in this recipe. Just make sure to finely chop it and measure out the equivalent of 8 oz. to match the canned version. Fresh pineapple will add a brighter flavor but may slightly alter the moisture content, so adjust accordingly.
What can I use instead of egg if I want a vegan option?
You can replace the egg with a flaxseed meal mixture. Combine 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit for about 5 minutes until it thickens. This acts as a great binder in baking and works well in these muffins.
How do I know when the muffins are done baking?
To check if the muffins are done, insert a toothpick into the center of one muffin. If it comes out clean or with a few moist crumbs, they are ready. If there’s wet batter on the toothpick, bake for an additional 1-2 minutes and check again.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).