Moist Dairy-Free Pineapple Muffins


Special Diet Notes: Dairy-Free Pineapple Muffins

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

Moist Dairy-Free Pineapple Muffins
Prep time
Cook time
Total time
This delicious recipe is from Chris Arpante of Just Baking
Serves: 18 muffins
  • 2 cups fresh pineapple, diced
  • 2 eggs, slightly beaten
  • 2 cups of flour
  • ¾ cup of sugar
  • ½ cup brown sugar
  • 1 cup of applesauce
  • 1 teaspoon of vanilla
  • 1 teaspoon of baking soda
  • ½ teaspoon of salt
  1. Preheat your oven to 350°F.
  2. In a mixing bowl, combine the flour, sugar, baking soda and salt.
  3. Add the eggs, applesauce, pineapple, and vanilla.
  4. Mix together to combine and make a batter.
  5. Divide batter evenly into greased/lined muffin pans.
  6. Bake for 15-20 minutes or until the center springs back when touched.
  7. Allow to cool on a wire rack.
*These came out flat-topped. I am thinking that I’ll try adding baking powder next time to see if I can get a domed top.

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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