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 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.
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.
- 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
- Preheat your oven to 350°F and grease or line 18 muffin cups.
- In a large bowl, whisk together the flour, baking soda, and salt.
- 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.
- Divide the batter evenly between your prepared muffin cups.
- Bake for 15 to 20 minutes or until the center of the muffins spring back when touched.
- Let the muffins cool on a wire rack.