Paleo Pineapple Muffins

Phew…I finally made it back to South Carolina after a whirl-wind trip to Nashville, Tennessee. I had loads of fun and will be doing a whole recap post very soon.

Just have to unpack, sleep and eat lots of these!

I thought these muffins would be the perfect filling, yet cleansing breakfast….especially after eating a butt-load of greasy and sweet foods all weekend.

They are paleo muffins that were super simple to whip up and have a just a slight hint of sweetness from the pineapple. If you’re like me, you’ll need a little bit more sweetness with a touch of honey. Mmm…pure goodness.

They are super duper moist too which makes it the perfect light breakfast. A couple of these and a cup of tea sound like perfection right about now! 🙂

Off to go unpack! Wish me luck! 😉

Paleo Pineapple Muffins

adapted from Fat Girl Trapped in a Skinny Body


  • 4 eggs
  • 1 (20 ounce) can pineapple chunks
  • 1 teaspoon vanilla extract (optional)
  • 2 3/4 cup almond meal
  • 1 teaspoon baking soda


  1. Preheat the oven to 350F.
  2. Line a 12 muffin pan with paper liners and spray with canola oil. Set aside.
  3. In a bowl, beat the eggs together until just broken up.
  4. Pour in 1/2 cup of the pineapple juice that was in the can into the bowl.
  5. Drain the rest of the juice from the can and discard.
  6. Roughly chop the pineapple chunks (once chopped, it should be about 2 cups of chopped pineapple). Add to the bowl.
  7. Add in the remaining ingredients and stir together until combined.
  8. Using all of the batter, fill the muffin cups to full.
  9. Bake for about 30 minutes, or until light brown and a cake tester comes out clean.

Servings: 12 muffins


  1. Hope you had a fun trip, Caroline! Love the protein-dense paleo muffin recipe! I haven’t tried using pineapple in a paleo recipe yet, but this is a great idea since it’s such a sweet fruit – I’m definitely going to give this a whirl now.

  2. I can’t wait to hear about Blissdom! It was fun to see all the pictures on Facebook.

    Funny that you posted these now. I’ve been experimenting with grain free baked goods the last week or so and I’ve disliked almost everything so far. Yesterday there was grain free pizza (not my thing) and grain free bread (DISGUSTING) but at least I had some almost delicious grain free pancakes. 🙂

    These muffins look great but after an incident with canned pineapple, I could never make these. No canned pineapple at my place! What’s the texture like other than moist? All of the grain free (so almond flour) things have had this funky texture. Funky is the only way I can describe it.

  3. I’m guessing the paleo part is the lack of grains? My husband is allergic to peanuts and tree nuts. Could whole wheat pastry flour be substituted in equal amounts?

    1. Well, the paleo diet follows the motto that you don’t eat anything that a cave man wouldn’t eat. Therefore, since grains weren’t around during that time period, you can’t use flour. Since I haven’t tried it with any other flours, I can’t say if it would work or not. Almond flour (and other paleo friendly flours) act differently in baking. I’m sorry I couldn’t be more help. :-/

  4. Wow, I’m so impressed with how few ingredients are in these! They look awesome. I bet they’re super filling made with almond meal. I’ve never used almond meal for muffins before but I’m curious to try that out!

  5. I’m loving following paleo recipes at the moment, although I don’t keep to it 100%. It justs seems like the foods are really healthy and filling and nutritious – and these muffins sound like the perfect treat!

    1. You can totally use fresh pineapple. Measure out 20 ounces on a kitchen scale for the most precise measurements. Else, according to the internet 10 cored slices is the equivalent of 20 ounces. 😀 Happy Baking!

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