Cranberry Pineapple Muffins

Everyone in our house likes muffins. I keep a big container of Easy Whole Grain Muffin Mix in the cupboard for making quick batches of healthy muffins. One batch uses 2 cups of muffin mix and makes 12 muffins. However, they are quite small and I like to bake larger muffins. Normally I will make a triple batch of muffins using enough muffin mix for 5 batches so the muffins are a nice size. Here are the instructions for a triple batch.

Cranberry Pineapple Muffins:

10 cups whole grain muffin mix

5 cups raw milk, buttermilk, or whey

1   2/3 cups oil or melted butter

5 large eggs

2 cups dried, finely diced pineapple

2 cups dried cranberries

1 cup unsweetened coconut

Preheat oven to 400 F. Mix ingredients just until dry ingredients are wet. Spoon batter into greased muffin tins. Bake for approximately 20 minutes or until a toothpick inserted in center comes out clean. These larger muffins take longer to bake because there is more batter in each muffin cup.


Fresh and hot out of the oven. 🙂


You can adapt this recipe to use whatever dried fruits, baking chips or flavorings you choose. The oil can be replaced with applesauce for a lower fat muffin. I use organic sugar in the muffin mix, but you could use turbinado sugar or omit the sugar from the muffin mix recipe and use 1 or 2 Tbsp honey for every 2 cups of mix. This muffin mix recipe is very versatile. I like playing around with different amounts of whole grain flour, cornmeal, quick oats, and wheat germ to create different flavors and textures. Have fun with your food!

Note: This will fill 3 muffin tins up to the very tippy top of each cup!

Do you have a favorite baking mix recipe?




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