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Pineapple Muffins


  • 12


  • 1 can (8 oz) crushed pineapple (packed in juice)
  • 1-3/4 cups all-purpose flour
  • 1-1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3 Tablespoons canola oil
  • 1 egg white
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup packed brown sugar
  • 1/8 teaspoon salt (optional)
  • 1/2 cup skim milk


Coat 12 (2-1/2″) muffin cups with no-stick spray and set aside.
Place the pineapple in a sieve over a 1 cup measure and press with the back of a spoon to remove the excess liquid. Reserve 1/4 cup of the juice and set aside with the pineapple.
In a small bowl, whisk together the egg white, milk, brown sugar, oil, and reserved pineapple juice. Stir in the pineapple.

In a medium bowl, stir together the flour, baking powder, baking soda, cinnamon and salt (if using). Add the pineapple mixture. Stir just until moistened (the batter will be lumpy). Spoon the batter evenly into the prepared muffin cups. Bake at 400 degrees F for 13 to 15 minutes, or until the muffins are lightly
browned and a toothpick inserted in the center comes out clean.

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