Deliciously Moist Pineapple Muffins

Deliciously Moist Pineapple Muffins

Katrina Vanderzwan

"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."
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Ingredients

40 m servings 153 cals
Serving size has been adjusted!
Original recipe yields 18 servings

Nutrition

  • 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

See full nutrition

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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  • Prep

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  • 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.

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.

Reviews

Read all reviews 10
  1. 11 Ratings

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Most helpful positive review

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 an...

Most helpful critical review

Didn't care for these at all. A little chewy on the outside & flavor was just "off". Not sure how to explain it just didn't like them.

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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 an...

Didn't care for these at all. A little chewy on the outside & flavor was just "off". Not sure how to explain it just didn't like them.

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....

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 cocon...

I had some crushed pineapple to use up and found this recipe (adapted for 12 muffins because of the amount of pineapple I had). I cut the sugar in half and added cinnamon and allspice. I also di...

I added the coconut making this a pina colada muffin, used Truvia Baking Blend instead of sugar, and sub'd Egg Beaters for eggs. I made larger muffins (got a dozen), and the only criticism that...

Very moist, and tasty! I ended up with 15 cupcake size muffins. These were quick and easy to make. I will be making these again soon! I did use whole wheat flour, and next time I might cut th...

I cut the sugar back by half and added in one teaspoon coconut extract, as the recipe submitter suggested for Pina Colada Muffins. I made no other changes. I did get 11 muffins out of one recipe...

I used fresh pineapple so substituted yogurt whey for the juice that would have been in the canned pineapple. Perhaps that's why I got the mushy, pudding like centre. Added the coconut extract ...

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