Pineapple Upside-Down Muffins

Pineapple Upside-Down Muffins

12
Andrea 2

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

40 m servings 252 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 252 kcal
  • 13%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 42.1g
  • 14%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 207 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

12
  1. 13 Ratings

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Most helpful positive review

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

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.

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.

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.

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 Pineappl...

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, pinea...

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 ...

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 walnu...

My 8 year old helped me make these it was fun and turned out better than I thought they would I didn't have cinnamon though so I substituted ginger it was still really good

I made these for my husband who eats on the run. I was tired of him eating bacon and egg burrito's which I don't believe are healthy over the long term. I made six muffins as opposed to 12 and...

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