I made some Eggless pineapple chocolate chip muffins for breakfast today with fresh pineapple juice. Breakfast plays a very important role in my day-to-day life. It even shows my mood for the day. Yes, I’m that predictable 🙂 ..If I’m in a good mood, I will make something elaborate and would love to pamper my family. If I’m in a lazy mood, I might just push through some bread toast with jam. Baking is two ways. Here’s the twist as I will bake to cheer me up from something bad or even bake something to share my joy. I had been in double moods today and that is when I decided to bake some muffins for breakfast.
Now coming onto today’s recipe. I had earlier shared some orange chocolate-chip muffins and it was a huge hit. So, I have just modified the recipe and used some fresh pineapple juice. Guess what, these muffins also turned out to be delicious and loved by my family. They are light, fluffy and the best part is that they are eggless. So, sharing the recipe for eggless pineapple muffins with you all and hope you try and share the feedback with me.
Eggless Pineapple Chocolate Chip Muffins
Ingredients
- All purpose Flour – 2 cups
- Yogurt/dahi – 2 tbsp
- Fresh Pineapple Juice – 1 + 1/4 cup
- Chocolate Chips – 1/3 cup
- Granulated Sugar – 1/3 cup
- Baking soda – 1/2 tsp
- Baking powder – 2 tsp
- Olive oil – 1/4 cup
- Vanilla essence – 1 tsp
Instructions
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Sift all purpose flour, baking soda and baking powder into a bowl.
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Preheat oven at 180 degree Celsius.
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Now add pineapple juice, sugar, yogurt, cooking oil, vanilla essence and fold.
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Do not over-mix. Add chocolate chips and give a quick stir.
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Grease the muffin cups with some oil evenly or use liners and add the batter to it. Make sure to fill each cup till 3/4 cup. Add some more choco-chips on the top in each cup.
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Bake at same temperature for 20 minutes. Check after 20 minutes by inserting a toothpick at the center of the muffin. If it comes out clean, then your muffin is done or else continue baking for 5 more minutes and keep a watch on it.
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Once it has cooled down, remove from the cup and enjoy!!
Recipe Notes
I have used fresh pineapple juice and while making juice added 1/4 cup water. I did not add sugar while making juice.
Yum
Hi priya..lovely breakfast recipe! Do link it to my healthy breakfast for kids event ..
Am an old follower of yours..thanks for sharing your lovely recipes. .voted for you in blog adda. Cheers !
Thank you Lavina 🙂 <3
Wow, real fluffy they are 🙂 wud luv to gobble one
Thank you Jofy 🙂
Be strong for your amma, Priya… life is not easy… may God make things easy for her… I know it pains to see our loved ones in agony but sometimes we need to accept things and leave it to the Almighty… Hugs and TC! Amazing looking muffins, love the pineapple flavor…
Thank you Rafeeda <3
cooked today,,its awesome and yummyy,,,soo soft and delicious,,just a twist given with mango pulp instead of pineapple juice.
thank you for recipe.
shared image
Thank you 🙂
Hi Priya
I have tried eggless muffins. It was good but it’s outer layer was slightly hard although the tase and looks were fine in all respects. May I try milk instead of juice?
Hi Sunita! Thank you for trying the recipe. If the outer layer was hard, try reducing the baking time. Maybe your oven coils heat up fast and take less time to bake..
I could not find your nutritional list i.e., calories, carbs, etc.?
You can find them on yummly.com 🙂
Can I substitute APF with wholewheat flour?
I have not tried with wheat flour. Wheat flour is more dense compared to APF. You can try increasing the quantity of yogurt and try it out but I cannot guarantee the softness.
Thanks for sharing this beautiful recipe. I would put this my on my trying list. Love the idea of pineapple and chocolate combo. Its just great.
Thank you Shazana 🙂
Thanks Priya.. nice recipe! Can I make pineapple cake instead of muffins using the same recipe?
This is a muffin recipe. So, the texture will vary if you try baking a cake with this recipe.