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Muffins are our family’s favorite breakfast for busy mornings or to take on the go and they don’t have to be complicated. You can double up these dairy-free pineapple muffins and freeze half for another day.

Pineapple Muffins recipe Dairy-free

Breakfast can get boring, especially during the week when you need it ready and done in a hurry – sometimes even gab and go for on the road. But who has time to go to a lot of work making a delicious breakfast?

Our family has muffins for breakfast once a week and we love to change it up (like with these vegan banana muffins). Since Thursdays are a busy morning for us, we don’t always have time to figure out what mix-ins we want for our basic muffin recipe, let alone make them that morning.

That’s why we double up the batch and freeze exactly what we need – 2 muffins per person – for busy mornings. All I need to do is pull them out of the freezer the night before and they’re set for us to grab and go as needed.

I also like to have a variety on hand in case I need an easy snack or potluck dish, and since we have a variety of food allergies in our circle, I keep a variety of allergy-friendly yet simple recipes on hand. Pineapple muffins are dairy-free since they have oil instead of butter, and we swap the milk for pureed canned pineapple instead of coconut milk, which means you don’t lose moisture and still get a boost of flavor.

This swap is also a bonus when you have someone who doesn’t care for coconut. You can add coconut flakes if you wish (we wish!) or leave them out without a problem.

Will you be making a single or double batch of pineapple muffins today?


Pineapple Muffins

  • Author: Heather L McCurdy
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 28 minutes
  • Yield: 12 Muffins 1x
  • Category: Bread


  • 2 cups all-purpose or unbleached flour
  • 3/4 cup sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup pureed pineapple (approximately 1/2 20 oz. can pineapple chunks in juice w/ the juice)
  • 1/4 cup oil (vegetable or olive oil)
  • 1 egg, beaten
  • 1/4 cup coconut flakes (optional)


Preheat oven to 400F and put cupcake papers in tin or spray with nonstick spray.

  • Whisk together all dry ingredients, including coconut if using.
  • Mix together wet ingredients.
  • Stir all ingredients together until incorporated.
  • Fill muffin tins approximately 3/4 full – I like to use an ice cream scoop.
  • Bake 15-20 minutes, until top springs back when lightly touched or toothpick/tester comes out clean.

Looking for more easy muffin recipes? Here are some more favorites!

Maple Sour Cream Muffins

Maple Sour Cream Muffin Recipe

Chocolate Banana Muffins

Kid Approved Chocolate Banana Muffin Recipe

Coconut Lime Muffins

Coconut Lime Muffin

I used up some Halloween cupcake liners this week but one of my favorite kitchen products are these silicone wrappers, which I use almost everytime I make muffins or cupcakes. They’re especially fantastic to make mini cheesecakes in.

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