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.
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?Print
- 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!
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.