Pineapple Muffins

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This recipe was the result of my attempt to use up a bunch of crushed pineapple I had leftover. I debated between a cake and a muffin. The more I considered the options, the more I was leaning towards a muffin. Ultimately, one has to think of the end users – in this case, primarily my kids.

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Muffins are a great grab ‘n go breakfast item – especially if they are homemade with some love added to it in the form of healthier ingredients. This was you don’t feel like your kids are eating cupcake for breakfast.

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This is a rather simple recipe that could be put together in a jiffy. I actually made these while also preparing dinner.

Pineapple Muffins

  • Servings: 12
  • Print

Ingredients
1 1/2 cups all purpose flour
1/2 cup wheat germ
1 tablespoon ground flax
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 20-oz can crushed pineapple, undrained
2 eggs
1/2 cup minus 2 tablespoons sugar
1 tablespoon oil
1 teaspoon vanilla
1/2 cup fresh or frozen blueberries (if frozen, thaw and drain)
1 tablespoon flour

Preparation
1. Preheat oven to 400F.
2. Combine all dry ingredients from flour till baking powder in a large bowl.
3. Lightly whisk eggs and combine with crushed pineapple, oil, vanilla and sugar in a small bowl.
4. Slowly add wet ingredients to dry ingredients and stir gently to combine.
5. Coat blueberries in a tablespoon of flour so they don’t sink to the bottom of the muffins.
6. Slowly stir in the berries.
7. Scoop the batter and fill a 12-muffin pan almost to full. You can either use a paper liner or spray the pan with non stick spray. I went with latter to get a nice golden color.
8. Bake for about 18-20 minutes till muffin tests done (insert toothpick and see if it comes out clean).
9. Cool in the pan for 10 minutes and remove for storage.

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