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    You are at:Home»Dairy-Free Recipes»Bread»Fresh Pineapple Muffins that are Naturally Dairy Free and Delicious

    Fresh Pineapple Muffins that are Naturally Dairy Free and Delicious

    2
    By Alisa Fleming on April 7, 2021 Bread, Breakfast, Dairy-Free Recipes

    This dairy-free recipe for fresh pineapple muffins was originally shared with us by Chris Arpante, when she wrote for Just Baking. She uses fresh pineapple, instead of canned, for delicious bursts of real pineapple throughout. Her recipe also incorporates a little brown sugar, for wonderful caramelized flavor.

    Fresh Pineapple Muffins Recipe - made with fresh pineapple, not canned! A naturally dairy-free, nut-free, soy-free recipe.

    Fresh Pineapple Muffins that are Naturally Dairy Free and Delicious

    These fresh pineapple muffins are made with oil, instead of butter, and the have no need for any type of milk or cream. Chris has also made these as oil-free and “fat-free” muffins. If you would like to do the same, omit the oil and increase the applesauce to 1 cup. Keep in mind, very low fat muffins have a different texture once cool (slightly gummy), and they won’t rise quite as much.

    Fresh Pineapple Muffins Recipe - made with fresh pineapple, not canned! A naturally dairy-free, nut-free, soy-free recipe.

    Special Diet Notes: Fresh Pineapple Muffins

    By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and vegetarian.

    We haven’t tested these muffins egg-free, as of yet. See our Egg Substitute Guide for options. I wouldn’t use applesauce or other heavy egg replacer since this recipe already contains quite a bit of fruit.

    4.0 from 1 reviews
    Dairy-Free Fresh Pineapple Muffins
     
    Print
    Prep time
    15 mins
    Cook time
    20 mins
    Total time
    35 mins
     
    These tasty muffins use fresh pineapple, not canned, for delicious tropical bursts of flavor and a delightful texture.
    Author: Chris Arpante
    Recipe type: Bread
    Cuisine: American
    Serves: 18 muffins
    Ingredients
    • 2 cups all-purpose flour
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • ¾ cup applesauce
    • ¾ cup sugar
    • ½ cup brown sugar
    • 2 eggs, slightly beaten
    • ¼ cup oil
    • 1 teaspoon vanilla extract
    • 2 cups diced fresh pineapple
    Instructions
    1. Preheat your oven to 350°F and grease or line 18 muffin cups.
    2. In a large bowl, whisk together the flour, baking soda, and salt.
    3. In a mixing bowl, mix the applesauce, sugar, brown sugar, eggs, oil, and vanilla until combined. Add the flour mix and stir just until combined. Fold in the pineapple.
    4. Divide the batter evenly between your prepared muffin cups.
    5. Bake for 15 to 20 minutes or until the center of the muffins spring back when touched.
    6. Let the muffins cool on a wire rack.
    3.5.3229

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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

    2 Comments

    1. Lorena on October 27, 2021 7:17 am

      These muffins are good. I made them using only the 1/2 c brown sugar and they are plenty sweet enough. The 3/4 c white sugar is not at all necessary.

      Reply
      • Alisa Fleming on October 27, 2021 10:09 am

        That’s great! Thanks for sharing your modification Lorena.

        Reply

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