Vegan Pineapple Muffins
Bursting with tropical flavors, these Vegan Pineapple Muffins are a delightful treat that’s as easy to make as they are delicious. Made with wholesome plant-based ingredients, including crushed pineapple, flaxseed meal, and almond milk, these muffins are wonderfully moist, subtly spiced with cinnamon, and lightly sweetened with coconut sugar. A touch of shredded coconut adds an optional hint of texture for a true island-inspired twist. Perfect for breakfast, brunch, or an anytime snack, these dairy-free and egg-free muffins come together in just 15 minutes of prep time and bake beautifully in under 20 minutes. Whether enjoyed fresh out of the oven or stored for later, these tropical muffins offer a sunny bite of sweetness that’s sure to brighten your day!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 teaspoons Cinnamon
- 0.75 cups Coconut sugar (or brown sugar)
- 1 cup Crushed pineapple (canned, unsweetened, drained but reserve juice)
- 0.5 cups Unsweetened almond milk (or other plant-based milk)
- 0.25 cups Reserved pineapple juice
- 0.25 cups Neutral oil (such as vegetable or canola)
- 1 teaspoons Vanilla extract
- 1 tablespoons Flaxseed meal (for flax egg)
- 2.5 tablespoons Water (for flax egg)
- 0.25 cups Shredded unsweetened coconut (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the tin.
In a small bowl, prepare the flax egg by mixing flaxseed meal with water. Let it sit for 5 minutes until it thickens.
In a large mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and coconut sugar. Whisk together to evenly distribute the dry ingredients.
In another bowl, whisk together the prepared flax egg, crushed pineapple, almond milk, reserved pineapple juice, oil, and vanilla extract until well combined.
Add the wet ingredients to the dry ingredients and fold gently using a spatula. Do not overmix; a few small lumps are fine. If using shredded coconut, fold it in at this stage.
Scoop the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
2354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.8 g | 93% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2216 mg | 96% | |
| Total Carbohydrate | 413.3 g | 150% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 211.6 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 389 mg | 30% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1220 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
