Go Back

Eggless Pineapple Chocolate Chip Muffins

Course Breakfast
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 muffins
Author Priya Shiva


  • 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


  1. Sift all purpose flour, baking soda and baking powder into a bowl.
  2. Preheat oven at 180 degree Celsius.
  3. Now add pineapple juice, sugar, yogurt, cooking oil, vanilla essence and fold.
  4. Do not over-mix. Add chocolate chips and give a quick stir.
  5. 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.
  6. 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.
  7. 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.