Thursday, January 23, 2014

Pineapple Muffins

Today I made these moist and delicious pineapple muffins. I added a tablespoon of chia seeds for an added nutritional boost, but they're optional. The reserved pineapple juice we used in a blueberry-banana smoothie. 

  • 2 sticks softened butter
  • 1 ½ cups brown sugar
  • 1 tablespoon vanilla
  • 3 eggs
  • 1 20 oz. can pineapple chunks, drained (reserve juice for smoothies)
  • 1 20 oz. can crushed pineapple
  • 1 tablespoon chia seeds (optional)
  • 2 cups oats
  • 2 teaspoons baking powder
  • ½ teaspoon of baking soda
  • ¼ teaspoon salt (optional if you want to cut back on salt)
  • 3 cups whole wheat flour

Preheat oven to 375 degrees Fahrenheit. Blend butter and sugar in a large bowl. Beat in eggs and vanilla. Dice pineapple chunks, add to mixture. Then add the crushed pineapple, (don't drain it). Stir in the remaining ingredients. Grease 2 (12-count) muffin tins. Divide batter among the muffin tins. Bake for 20-30 minutes, until a toothpick inserted into the center of a muffin comes out clean. Enjoy!  


I linked this up to some of my favorite blog hops

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