Fresh Pineapple Muffins that are Naturally Dairy Free & Delicious


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.

These fresh pineapple muffins are naturally dairy-free, since they use 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.

Dairy-Free Fresh Pineapple Muffins
Prep time
Cook time
Total time
These tasty muffins use fresh pineapple, not canned, for delicious tropical bursts of flavor and a delightful texture.
Recipe type: Bread
Cuisine: American
Serves: 18 muffins
  • 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
  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.

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About Author

Alisa is the founder of, 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.

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