Vegan Pineapple Muffins

I am visiting my parents and needed something relatively quick and easy and vegan to make for my son for breakfast, with what they have on hand (ie, no fancy ingredients). I also halved the recipe. Wow, I will make these again and again. We drained the pineapple very well, used oil (1/4 cup, I couldn't imagine the full 1/2 cup working) instead of margarine, whole wheat pastry flour instead of AP, and added some extra sugar because we were using unsweetened almond milk, but that was unnecessary (just a sprinkle on top next time). This is not only a great muffin, but a great recipe that can be easily adapted. My son is 18 months old and currently quite picky, and he ate an entire muffin. He even chose the muffin over his favorite mandarin oranges.

I have to review these muffins again after they have sat over night, and they didn't improve; in fact, they got worse. They are much too wet and kind of mealy tasting, just not pleasant at all. I may try them again sometime since they got such good reviews from others. Maybe I did something wrong.

This recipe was so good and easy! I doubled the recipe and drained my canned pineapple. I also added 3/4 carob chips. I think this recipe would be awesome with some shredded coconut added!

Tasted pretty good, not too sweet (I made mine w/ whole wheat flour). Not fluffy like a traditional muffin, but I liked them better the next day when they had firmed up a bit and gained a nice chewy texture.

I used fresh pineapple & put it in the blender with the milk & 1 cup of raw sugar. I only used 1/3 cup of marg/butter. Excellent recipe!