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Vegan Pineapple Muffins briose cu ananas

Vegan Pineapple Muffins

These vegan pineapple muffins are soft, lightly sweet and bursting with tropical fruit. From bowl to table in about 35 minutes, they make an easy treat for breakfast or dessert.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Choose Serving Size 6

Ingredients 

  • 1 cup flour
  • 1 tsp baking powder
  • ½ cup sugar
  • ½ cup vegan butter melted
  • ½ cup coconut milk canned
  • 1 tsp vanilla extract
  • ½ cup pineapple chopped, canned

Instructions

  • If you use canned pineapple, drain it from its juice and let it dry on a clean towel.
  • In a bowl, mix the flour, baking powder, and sugar.
  • In a separate bowl, combine the melted vegan butter, coconut milk, and vanilla.
  • Add the wet ingredients to the dry ingredients and mix to combine.
  • Fold in the chopped pineapple, then transfer the batter to a paper-lined muffin tin.
  • Bake at 180 degrees Celsius (350 F) for 20-25 minutes, until golden and set.

Notes

Store in an airtight container at room temperature for up to 3 days, or freeze for longer. If using canned pineapple, drain it well so the muffins don't turn soggy.