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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.

Can Muffins Be Baked Without Paper Liners?

Yes, you can bake muffins and cupcakes without the paper liners.

Just be sure to coat the muffin pan with non stick spray.

How Long Will Muffins Keep In The Freezer?

When stored properly, muffins will keep for 3 months in the freezer.

Muffins should be wrapped in plastic and foil, or stored in a heavy duty freezer bag.

How Do you Reheat Muffins?

Place unwrapped muffin on napkin, microwave-safe paper towel or plate.

Microwave on HIGH about 30 seconds for each muffin. 

Or, wrap muffins in foil and bake at 350 degrees for 10-15 minutes.

Pineapple Upside Down Muffins

Pineapple Upside-Down Muffins By: via Jennifer

Pineapple Upside Down Muffins

0 from 0 votes
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes


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 8 oz 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


  • Preheat oven to 400
  • 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

  • Cut the pineapple slices into wedges.
  • Evenly sprinkle the brown sugar and chopped nuts into each cup.
  • Place 2-3 pineapple chunks in each cup.
  • Set aside.
  • In a medium bowl, sift all dry ingredients together.
  • Whisk eggs and sugar in another bowl.
  • Whisk in oil, juice, and vanilla.
  • Stir in crushed pineapple.
  • Make a well in the dry ingredients.
  • Carefully fold in wet ingredients.
  • Stir in carrots, oats, raisins and nuts.
  • Scoop into cups.
  • Bake 15-25 min. or until tops are golden brown and firm to the touch.
  • Immediately remove from cups & let cool upside down.
  • Serve upside down warm or at room temperature.
Nutrition Facts
Pineapple Upside Down Muffins
Amount Per Serving (1 recipe)
Calories 2996
% Daily Value*
Cholesterol 372mg124%
Carbohydrates 490.3g163%
Fiber 38g158%
Sugar 250g278%
Protein 59.4g119%
* Percent Daily Values are based on a 2000 calorie diet.

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About the authors

Cheney Family

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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    • Reply
  • These sound delicious AND healthy – thank you!

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

    • Reply
  • I posted muffins today too! Great minds think alike:)

    • Reply

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