Pineapple Oatmeal Muffins

Yellow muffins with toasted coconut on top, and a a fresh pineapple beside them.

Let's make easy pineapple oatmeal muffins! They are big, fluffy and soft, full of tropical flavor with dried coconut and pineapple.

Prep Time30

Cook Time20

Total Time50

Servings: muffins

Author: Danika Vanderpyl

Equipment

1 muffin pan
12 muffins liners

Ingredients

1 cup milk
1 cup rolled oats

Wet Ingredients:

½ cup melted butter or oil
1 cup crushed pineapple
½ cup honey
1 large egg
1 teaspoon vanilla

Dry Ingredients:

2 cup flour
½ teaspoon salt
2 teaspoon baking powder
¼ teaspoon baking soda

Optional Topping:

½ cup flaky or shredded coconut

Instructions

Soak the oats: Start by placing the rolled oats in a large measuring cup and adding the milk. Let this soak together for 30 minutes.
While waiting for the oats to soak: Grease the muffin tray well or place muffin liners inside. Using a colander drain the pineapple, lightly press out out any extra liquid. Preheat the oven to 375 degrees Fahrenheit.
Mix the wet ingredients: Start by melting the butter on the stove or in the mircowave. Let it cool until it is not too hot to touch. Combine the butter with pineapple, honey, egg, and vanilla. Whisk together until it is well combined.
Mix the dry ingredients: In a medium bowl mix whisk together the dry ingredients, the flour, salt, baking powder and baking soda.
Fold everything together: Pour the butter mixture, and the oat mixture into the dry ingredients. Use a spatula to fold everything together, just until everything is incorporated, about 13 folds. Do not over stir.
Scoop & bake: Add about ⅓ cup of batter to fill each muffin cup. Sprinkle flakey or shredded coconut on top. Place the muffins in the preheated oven, bake for 18-20 minutes. Let them cool in the pan for 5 minutes before removing them to prevent them from breaking.

Notes

For step-by-step photos scroll up to blog post.

Using fresh pineapple or canned pineapple chunks: When I tested this recipe I found that the crushed pineapple was distributed throughout the muffin best.

To use canned pineapple chunks, drain them, chop them into small pieces and add.

To use fresh pineapple, chop it into small pieces and use.

Coconut: If you do not like coconut, omit it from the topping.

This recipe was inspired and adapted from Sally's Blueberry Oatmeal Muffins.

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