Pineapple Upside Down Muffins




I wanted a new muffin recipe for breakfast that we could eat on the run. We’re always trying to come up with breakfast ideas that we can eat on our way out the door but sometimes it’s a challenge to find recipes that are not only good for you but still taste good. These pineapple upside down muffins were delicious, moist, and healthy! Reason 105 that is my favorite website. We loved that you could pop these in the microwave for just a few seconds or eat them at room temperature and they were still just as yummy. I used a larger can of pineapple & blended half of it in my food processor. We really loved the added pineapple flavor this way. These would be a great option for your school aged kids to grab and go on the way to the bus stop or for eating on the way to work.

Pineapple Upside Down Muffins

Pineapple Upside Down Muffins


Pineapple Upside-Down Muffins

For the Topping:

  • 2 Tablespoons light brown sugar
  • 2 Tablespoons chopped pecans or walnuts
  • 1 10 oz can of pineapple slices.

For the Muffins:

  • 3/4 Cup All purpose flour
  • 3/4 Cup Whole wheat flour
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1 Tablespoon Ground Cinnamon
  • 2 Large eggs
  • 1/2 Cup Packed light brown sugar
  • 1/4 Cup Canola Oil
  • 2 Tablespoon pineapple juice or apple juice
  • 1 teaspoon Vanilla
  • 1 8oz Can Crushed pineapple (not drained)
  • 1 Cup grated carrot
  • 1/2 Cup Old fashion oats
  • 1/3 Cup Baking raisins
  • 1/4 Cup Chopped nuts


  1. Preheat oven to 400
  2. Grease a 12 muffin cups (you can add parchment paper if you’re worried about sticking-but I didn’t have any problems).

To prepare topping

  1. Cut the pineapple slices into wedges.
  2. Evenly sprinkle the brown sugar and chopped nuts into each cup.
  3. Place 2-3 pineapple chunks in each cup.
  4. Set aside.
  5. In a medium bowl, sift all dry ingredients together.
  6. Whisk eggs and sugar in another bowl.
  7. Whisk in oil, juice, and vanilla.
  8. Stir in crushed pineapple.
  9. Make a well in the dry ingredients.
  10. Carefully fold in wet ingredients.
  11. Stir in carrots, oats, raisins and nuts.
  12. Scoop into cups.
  13. Bake 15-25 min. or until tops are golden brown and firm to the touch.
  14. Immediately remove from cups & let cool upside down.
  15. Serve upside down warm or at room temperature.

Nutrition Information

Yield: , Serving Size: 1 recipe

  • Amount Per Serving:
  • Calories: 2996 Calories
  • Total Fat: 101.3g
  • Cholesterol: 372mg
  • Carbohydrates: 490.3g
  • Fiber: 38g
  • Sugar: 250g
  • Protein: 59.4g
All images and text ©Carrian Cheney for Oh Sweet Basil.


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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.

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4 comments on “Pineapple Upside Down Muffins”

  1. Hey there just wanted to give you a quick heads up. The words in your post seem to
    be running off the screen in Ie. I’m not sure if this is a formatting issue or something to do with internet browser compatibility but I thought I’d post to
    let you know. The design look great though! Hope you
    get the issue fixed soon. Thanks

  2. These sound delicious AND healthy – thank you!

  3. I’m printing this recipe out, so I can try it soon…thanks!

  4. I posted muffins today too! Great minds think alike:)