Craving a taste of the tropical? These pineapple muffins are like little bites of sunshine.

Get the party going with a plate of these juicy and delicious pineapple muffins. Our recipe combines pineapple chunks, honey and cinnamon together for a sweet syrupy taste, that’s elevated with a good crunchy texture courtesy of some simple shredded wheat. What’s more you can enjoy these as a guilt-free afternoon snack – with these pineapple muffins coming in at less than 200 calories each. Win-win.

The secret to getting a lovely light muffin is to not over-mix the batter. Stirring too much ruins the air bubbles, making your batter dense. So aim for a couple of gentle stirs that carefully combines the ingredients together.

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  • 227g can pineapple chunks, drained, reserve juice
  • 4 x Shredded Wheat
  • 150ml (¼ pt) pineapple juice, from carton
  • 75g vegetable fat such as Trex
  • 165ml clear honey
  • 2 eggs
  • 200g plain flour
  • 2tsp bicarbonate of soda
  • 1tsp ground cinnamon
  • ½tsp salt
  • 110g freshly grated carrot


  • Heat oven 180°C/350°F/Gas 4
  • Combine the reserved pineapple juice, shredded wheat and pineapple juice from the carton and leave to soften.
  • Whisk together the Trex and honey until the mixture is very light, then beat in the eggs.
  • Sieve the flour, bicarbonate soda, cinnamon and salt and stir into the egg mixture along with the pineapple, Shredded Wheat and grated carrot.
  • Spoon into muffin cases and bake for about 25 minutes until cooked.
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