Pineapple Muffins (Gluten-Free)

Oana Ennis

by | Updated: March 31st, 2023

Meet your newest pantry staple: crushed pineapple. Why the introduction? Once you’ve made these gluten- and dairy-free pineapple muffins, you’ll need to be prepared to crave them again! Naturally sweetened with tropical fruit flavor, each bite is moist and tender with a touch of crisp from the walnut topping. Freeze a batch for easy grab-and-go breakfasts that’ll brighten your morning.

A White Plate Shows Seven Bright Pineapple Muffins Placed Next to a Whole Pineapple.

A White Plate Shows Seven Bright Pineapple Muffins Placed Next to a Whole Pineapple.
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Pineapple Muffins (Gluten-Free)

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12
Calories 228 kcal
Author Oana Ennis


Optional: 1/4 cup chopped walnuts


  1. Preheat oven to 350 degrees F and oil a muffin pan or fill with paper liners.
  2. In medium bowl, mix dry ingredients, reserving walnuts for step 4.
  3. Add crushed pineapple and wet ingredients to dry ingredients. Mix until all ingredients are well incorporated.
  4. Fold in walnuts.
  5. Using ice cream scoop or measuring cup, add dough to muffin cups.
  6. If desired, sprinkle muffins with extra chopped walnuts and pineapples for added flavor and texture.
  7. Bake 15 to 20 minutes or until a toothpick comes out clean from center.
  8. Store at room temperature for a couple days in an air-tight plastic bag or container or in refrigerator 4 to 5 days. Muffins can also be frozen 2 to 3 months.

Recipe Notes

Find gluten- and dairy-free baking ingredients at


Nutrition Facts
Pineapple Muffins (Gluten-Free)
Amount Per Serving (1 g)
Calories 228 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g10%
Trans Fat 0.002g
Polyunsaturated Fat 5g
Monounsaturated Fat 6g
Cholesterol 14mg5%
Sodium 102mg4%
Potassium 83mg2%
Carbohydrates 26g9%
Fiber 3g12%
Sugar 11g12%
Protein 4g8%
Vitamin A 27IU1%
Vitamin C 1mg1%
Calcium 36mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.