Saturday, June 20, 2009

Pineapple Muffins

A delicious and refreshing muffin that is very filling; perfect for breakfast!

Pineapple Muffins

1 recipe no-oil muffins; only 1/8 C milk

1- 8oz can crushed pineapple, undrained; divided
1 C grated carrots
1/2 C oats
brown sugar

Mix together muffins, adding juice and 3/4 of the crushed pineapple before milk. Add milk to get to the muffins to the right consistency.

Stir in the carrots and oatmeal.

Optional "Upside-down" version:
In each greased muffin tin sprinkle brown sugar and a spoonful of pineapple.

Pour muffins into muffin tins and bake at 350 25-35 minutes, or until a toothpick comes out clean. I ended up baking mine longer than 30 minutes because the muffins were still gooey (because they are so dense). But, they turned out great -- just needed more time.

Remove from muffins tins right away and cool upside down, if you made the upside-down version.


This recipe is linked to Tasty Tuesday!


  1. I've never done much baking with pineapple before, but these look GOOD!

  2. Seriously? No oil and you can tell they are SO moist. What a great recipe to try!! Love this!

  3. These look really good and hearty! Thanks for sharing!

  4. Wow, I've never had a pineapple muffin before, sounds yummy.


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