Pineapple Cinnamon Crunch Muffins

Recipe Collection: Breakfast

Pineapple Cinnamon Crunch Muffins bring the tropical sweetness of pineapple together with warm cinnamon and crunchy walnuts. Perfect for breakfast or a snack, these muffins are made with wholesome ingredients like whole wheat flour, oats, and carrots, making them a nutritious choice. With a flavor profile that balances sweetness and crunch, these muffins are versatile enough to be enjoyed warm or at room temperature.

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Overview

These delightful muffins combine the tropical sweetness of pineapple with the warmth of cinnamon and the crunch of walnuts. Perfect for a healthy breakfast or a satisfying snack, they are packed with nutritious ingredients like whole wheat flour, oats, and carrots. Enjoy them warm or at room temperature for a wholesome treat.

Diet Type

Vegetarian

Allergies

Nuts, Gluten, Eggs

Cuisine

American

Serving Size: 12

Cooking Time: 40 minutes

Ingredients

• 1 10 Ounces (oz) can pineapple slices in juice, drained
• 2 Tablespoons (tbsp) brown sugar
• 2 Tablespoons (tbsp) walnuts, chopped
• 0.5 Cups rolled oats
• 0.75 Cups whole wheat flour
• 0.75 Cups all-purpose flour
• 2 Teaspoons (tsp) baking powder
• 0.5 Teaspoons (tsp) baking soda
• 0.25 Teaspoons (tsp) salt
• 1 Tablespoon (tbsp) cinnamon, ground
• 2 Whole eggs
• 0.5 Cups brown sugar, packed
• 0.25 Cups canola oil
• 2 Tablespoons (tbsp) pineapple juice
• 1 Teaspoon (tsp) vanilla extract
• 1 8 Ounces (oz) can crushed pineapple
• 1 Cup carrots, grated
• 0.75 Cups raisins
• 0.25 Cups walnuts, chopped

Steps

1. Preheat the oven to 400 degrees F (200 degrees C). Grease 12 muffin cups. Stack the pineapple slices and cut them into 6 wedges. Set aside.
2. Sprinkle 1 teaspoon of brown sugar into the bottom of each muffin cup. Sprinkle in 0.5 teaspoon of walnuts over the sugar, and then place two wedges of pineapple into each cup. Set aside.
3. In a large bowl, stir together the oats, whole wheat flour, all-purpose flour, baking powder, baking soda, salt, and cinnamon.
4. In a separate bowl, whisk together the eggs, 0.5 cup of brown sugar, canola oil, pineapple juice, and vanilla. Stir the wet ingredients into the dry just until moistened.
5. Fold in the crushed pineapple, carrot, raisins, and walnuts. Spoon evenly into the prepared muffin cups.
6. Bake the muffins until the tops spring back when lightly pressed, about 20 minutes.
7. While the muffins are still hot, loosen the edges from the pan using a small knife and invert onto a serving tray so that the pineapple is on top. Serve upside-down while still warm or at room temperature.

Enjoy your homemade Pineapple Cinnamon Crunch Muffins!