Meet your newest pantry staple: crushed pineapple. Why the introduction? Once you’ve made these gluten- and dairy-free pineapple muffins, you’ll need to be prepared to crave them again! Naturally sweetened with tropical fruit flavor, each bite is moist and tender with a touch of crisp from the walnut topping. Freeze a batch for easy grab-and-go breakfasts that’ll brighten your morning.
Pineapple Muffins (Gluten-Free)
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12
Calories 228 kcal
Ingredients
- 2 cups King Arthur All-Purpose Gluten-Free flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 Tbsp. apple cider vinegar
- 1/2 cup sugar
- 1-1/2 cups crushed pineapple
- 1 cup walnuts
- 1/3 cup olive oil
- 1 organic egg
- 1 tsp. vanilla extract
Optional: 1/4 cup chopped walnuts
Instructions
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Preheat oven to 350 degrees F and oil a muffin pan or fill with paper liners.
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In medium bowl, mix dry ingredients, reserving walnuts for step 4.
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Add crushed pineapple and wet ingredients to dry ingredients. Mix until all ingredients are well incorporated.
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Fold in walnuts.
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Using ice cream scoop or measuring cup, add dough to muffin cups.
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If desired, sprinkle muffins with extra chopped walnuts and pineapples for added flavor and texture.
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Bake 15 to 20 minutes or until a toothpick comes out clean from center.
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Store at room temperature for a couple days in an air-tight plastic bag or container or in refrigerator 4 to 5 days. Muffins can also be frozen 2 to 3 months.
Recipe Notes
Find gluten- and dairy-free baking ingredients at Vitacost.com.
Nutrition Facts
Pineapple Muffins (Gluten-Free)
Amount Per Serving (1 g)
Calories 228
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g10%
Trans Fat 0.002g
Polyunsaturated Fat 5g
Monounsaturated Fat 6g
Cholesterol 14mg5%
Sodium 102mg4%
Potassium 83mg2%
Carbohydrates 26g9%
Fiber 3g12%
Sugar 11g12%
Protein 4g8%
Vitamin A 27IU1%
Vitamin C 1mg1%
Calcium 36mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.