Easy Vegan Pineapple Muffins
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Yay! This Vegan Pineapple Muffins recipe is the easiest to make! Perfect for breakfast or snacking it up, so who in the world could resist these soft, moist and ultra delicious homemade pineapple muffins? Plus, the aroma is heavenly. Made with simple ingredients in your pantry and one bowl to mix them up in while the oven preheats! Make fresh or canned pineapple muffins!
More muffins? You’ll love these 20 Amazing Vegan Muffin Recipes You’ll Love and these Perfect Vegan Pumpkin Chocolate Chip Muffins for starters!
Why You’ll Love Our Easy Vegan Pineapple Muffins
- These bright and sunny pineapple muffins can be made with either fresh or canned pineapple, whichever you have available or want to use up. They are dairy-free and vegan too and is a delectable treat that everybody can enjoy.
- Easy to make and quick!
- Whether you’re a vegan or not, you’ll appreciate the zesty flavor and light texture they provide. Not only are these muffins completely vegan, but they’re also a great on-the-go snack.
- Enjoy them for breakfast, brunch, as a pre-workout snack, or as an afternoon pick-me-up – the possibilities are endless.
Ingredients You Need
fresh or canned Vegan Pineapple Muffins Recipe
- oil of choice or melted vegan butter, cooled
- ripe banana, mashed
- sugar of choice
- non-dairy milk
- flour
- baking powder
- salt
- vanilla extract
- pineapple diced fresh or canned, drained VERY well, ESPECIALLY IF YOU UP THE PINEAPPLE TO 1 CUP.
- Optional: unsweetened shredded coconut, can be toasted
- Optional: macadamia nuts, chopped
Instructions How to Make Vegan Pineapple Muffins
- Preheat oven to 350 F, and line a muffin tin with 12 cupcake liners, spraying lightly with non-stick cooking spray if desired.
- In a large bowl, mix together the oil/butter, non-dairy milk, mashed banana and sugar together well.
- Stir remaining ingredients into the bowl until batter is just evenly mixed.
- Portion evenly into 12 paper liners.
- Bake 20 minutes or until muffins have domed and a toothpick inserted into the center of a muffin comes out mostly clean. Let cool. Texture is even better the next day.
- Add a simple pineapple glaze by adding 1 heaping cup of confectioners’ sugar, 2 tablespoons pineapple juice and drizzle on top or add a vegan cream cheese frosting. Enjoy!
Storing Pineapple Muffins
- These lovely muffins will store in an airtight container at room temperature for up to 3-4 days. Any leftover muffins freeze well for later, when you want to meal prep on the go.
More Variations
- Serve them as is or you can make a simple pineapple glaze or even add some vegan cream cheese frosting if you want to take them up a notch. Even slathered with some vegan butter….Yes! They will taste incredible no matter what.
- We already added in one banana for the egg substitution, but feel free to stir a handful of shredded coconut and macadamia nuts into the pineapple muffin batter before baking to add a tropical twist!
- Then you get that nice Hawaiian vibe! Take me there, let’s make some vegan pineapple muffins!
So soft, so delish! The whole family will love these. Enjoy how easy these sweet vegan pineapple muffins are to make! Treat yourself and your friends to some vegan pineapple muffins, and let’s make the world a more vegan-friendly place.
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More Muffin Love? Give These a Try!
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- Vegan Peanut Butter Swirled Chocolate Banana Muffins
- Vegan Carrot Muffins
- Easy Banana Chocolate Chip Muffins – Fluffy, Moist & Vegan!
- The Bomb Vegan Banana Bread Muffins and Donuts
- Vegan Orange Banana Muffins with Orange Cream Cheese Frosting!
- Vegan Chocolate Chip Peanut Butter Muffins
One Bowl Pineapple Muffins
Yay! One Bowl Pineapple Muffins are the easiest to make! Perfect for breakfast or snacking it up, so who in the world could resist these soft, moist and ultra delicious homemade pineapple muffins? Plus, the aroma is heavenly. Made with simple ingredients in your pantry and one bowl to mix them up in while the oven preheats! We got this!
Ingredients
- 1/2 cup oil of choice or melted vegan butter cooled
- 1 ripe banana mashed
- 2/3 cup sugar of choice
- 1/3 cup non-dairy milk
- 1 3/4 cups flour
- 2 tsp. baking powder
- ½ tsp salt
- 2 tsp. vanilla extract
- ½ cup pineapple diced fresh or canned, drained VERY well, ESPECIALLY IF YOU UP THE PINEAPPLE TO 1 CUP.
- Optional: ½ cup unsweetened shredded coconut can be toasted
- Optional: 1/2 cup macadamia nuts chopped
Instructions
- Preheat oven to 350 F, and line a muffin tin with 12 cupcake liners, spraying lightly with non-stick cooking spray if desired.
- In a large bowl, mix together the oil/butter, non-dairy milk, mashed banana and sugar together well.
- Stir remaining ingredients into the bowl until batter is just evenly mixed.
- Portion evenly into 12 liners.
- Bake 20 minutes or until muffins have domed and a toothpick inserted into the center of a muffin comes out mostly clean. Let cool.
- Texture is even better the next day.
- Add a simple pineapple glaze by adding 1 heaping cup of confectioners' sugar, 2 tablespoons pineapple juice and drizzle on top or add a vegan cream cheese frosting. Enjoy!
Perfect! Had to convert the US measurements, so glad I did. They are delicious. My 5 year old with severe allergies helped me make and of course eat. We used oat milk. Yum yum. Thank you great recipe!!