Pineapple Upside-Down Muffins Recipe - Allrecipes.com
Pineapple Upside-Down Muffins Recipe
  • READY IN 40 mins

Pineapple Upside-Down Muffins

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 12 muffins Change Servings
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  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    40 mins

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 More Reviews

Most Helpful Positive Review
Feb 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.

 
Most Helpful Critical Review
Feb 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.

 

11 Ratings

Oct 12, 2012

This is a very good recipe with a bonus of a low calorie count and good nutrition. I had an abundance of pine nuts so I substituted pine nuts for the walnuts. I think it quite appropriate, pineapple and pine nuts.

 
Dec 04, 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!

 
Apr 08, 2013

This is an awesome recipe! I had a fresh pineapple, so I used that in lieu of the canned stuff (diced it up small, and probably used a bit more than called for since I was eyeballing it) and it was SO GOOD! I left out the raisins and nuts, used applesauce instead of oil, and put a bit of butter in the bottom of the pan as suggested by another reviewer (hey, since I cut out the oil, I figured I could put the calories back somewhere else!), otherwise stuck exactly to the recipe and everyone in my house loves them. Not overly sweet, very moist, and delish! This recipe is a keeper! They'd be great for my toddler's playgroup sometime.

 
Feb 20, 2013

Love these! Thank you for sharing this healthy and delicious muffin recipe. What a great way to get some carrots into the kids too! They'll never know they are in there! I opted out of the walnuts and raisins, but made them as directed otherwise. Mine were done at 15 mins, so I recommend checking them at that time. I could not find a 10 ounce can of sliced pineapple, so I used (2) 8 oz cans which worked out for me because I was able to get 14 muffins out of this recipe. Thanks again!

 
May 03, 2014

These were awesome!!! My family loved these and a great way to sneak healthy food into my kiddos!

 
Oct 04, 2013

These are the best muffins! I used a fresh pineapple. This recipe made 12 regular sized muffins and 24 mini ones

 

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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