Considering how quick, simple, and affordable it is, a genuine gourmet pizza is even better! It’s the most beautiful pizza you’ll ever see—or taste! Grilled chicken, tomato wedges, red onions, and green peppers are topped with mozzarella and a garlic-parmesan sauce.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 18 |
| Yield: | 18 muffins |
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups white sugar
- 2 tablespoons wheat germ
- 2 tablespoons oat bran
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- 1 (14 ounce) can crushed pineapple in juice
- ½ cup shredded coconut (Optional)
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
- Mix flour, sugar, wheat germ, oat bran, baking soda, and salt together in a large mixing bowl. Add eggs and pineapple; stir until just combined. Fold in coconut.
- Pour batter into lined muffin cups to about 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
- To turn these into pina colada muffins, add 1 teaspoon coconut extract to the wet ingredients and be sure to add the optional shredded coconut.
Nutrition Facts
| Calories | 153 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 149 mg |
| Sugars | 21 g |
| Fat | 1 g |
| Unsaturated Fat | 0 g |
Reviews
Really good! So surprising that there is no fat in this.! I cut sugar down to 1 cup and omitted oat bran and wheat germ. I also used Gluten Free flour blend and turned out great.
I had some crushed pineapple to use up and found this recipe (adapted for 12 muffins because of the amount of pineapple I had). I cut the sugar in half and added cinnamon and allspice. I also didn’t have oat bran or wheat germ, so I added about 1/3 cup of rolled oats (and used a bit of whole wheat flour instead of just white). We also added raisins. Delicious! My toddler is inhaling them.
I used fresh pineapple so substituted yogurt whey for the juice that would have been in the canned pineapple. Perhaps that’s why I got the mushy, pudding like centre. Added the coconut extract and the coconut but find them very bland. Used only 1 cup of sugar.
1c sugar was plenty as another reviewer noted. I was out of oat bran and/or wheat germ, so I simply ground up the same amount of rolled oats and it worked just fine. We did leave out the coconut as a family member doesn’t care for the texture of it – but I’m glad to have another different muffin recipe in the rotation!!
I added the coconut making this a pina colada muffin, used Truvia Baking Blend instead of sugar, and sub’d Egg Beaters for eggs. I made larger muffins (got a dozen), and the only criticism that I have is the muffins were slightly overcooked. I checked at 25 minutes (not even 30), but will check at 20 minutes in the future. This must be a very old recipe because I haven’t seen crushed pineapple in a 14-oz can for MANY years (always 8 or 20 oz these days). Chopped pecans would be a nice addition. This made a very nice breakfast muffin, and I definitely will make again.
Didn’t care for these at all. A little chewy on the outside & flavor was just “off”. Not sure how to explain it just didn’t like them.
too sweet
I made these exactly as stated except I cut back the sugar to 1 cup. They were moist and delciousl It made 12 decent size muffins, I only needed to bake the for 20 minutes and they were done. Everyone in my house loved them. Next time I might cut sugar to 3/4 cup and see what happens. They were a great muffin. I loved taht there was no oil in them! Thanks for sharing.
Very moist, and tasty! I ended up with 15 cupcake size muffins. These were quick and easy to make. I will be making these again soon! I did use whole wheat flour, and next time I might cut the sugar back by a 1/2 cup just to make them a little healthier.
I made these last night and added an extra half of recipe amount so I could make 2 full dozen. The only difference from the original was that I used up the fresh pineapple I had in the fridge and added extra water to make up for some liquid. I added the (optional coconut) as I like the flavour. I had a little extra batter than what the original recipe amount calls for because I made 24 instead of 27 since it was an odd number with the two-12 cup muffin pans that I have. Even at that my muffins were done in 20-22 minutes. I can’t see it taking 30 minutes to bake, I guess it may depend on where you live and your oven. Well, anyways they were so moist and light I couldn’t believe it, and this without any oil or butter! I kept the amount of sugar as I like to stick to the original recipe as much as possible to rate it first, and I’m glad I did as the sugar makes the tops of the muffins like candy, sticky a bit. I really like that combination of soft moist middle and bottoms and a somewhat sticky crunchy top. We have only 2 muffins left, that should tell you something about this recipe 🙂 Thanks for the post Katrina!
I cut the sugar back by half and added in one teaspoon coconut extract, as the recipe submitter suggested for Pina Colada Muffins. I made no other changes. I did get 11 muffins out of one recipe that were a bit on the smaller side. Baked at 350*, these muffins were done at exactly twenty minutes. Seriously moist muffins, the pineapple and coconut combination was really a nice combination. The kids raved about them–they each at three a piece this morning!