Whole Wheat Hawaiian Muffins

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Saturday morning is my favorite time to be in the kitchen. Usually Mr. V can man the children (or he sleeps and the older ones watch TV or play), so I can spend a little time actually cooking breakfast rather than doling out granola bars. OK, sometimes I hand out the granola bars anyway while we wait for “real’ breakfast. Mostly because David has a meltdown if he can’t have a “nola bar and cheese stick” every morning. (Pregnancy lazyness … going to work on eating habits this summer.)

I bought some macadamia nuts from the bulk bins at EarthFare last week, remembering I had pinned some delicious-looking muffin with macadamias on top. But it turns out those had bananas in them, which I didn’t have Saturday. And there’s no way I’m leaving my PJs to run to Wal-Mart on a Saturday morning just for bananas.

So I turned to another tropical flavor – pineapple. I love how these turned out! The pineapple is so sweet and delicious, the macadamia nuts add crunch and some real interest. In the future, I might use brown sugar instead of white (well, tan, since it isn’t bleached). I think brown sugar and pineapple are a match made in heaven, don’t you? Think pineapple upside-down cake!

Whole Wheat Hawaiian Muffins

Prep Time: 10 minutes

Cook Time: 25 minutes

Yield: 12 muffins

Whole Wheat Hawaiian Muffins

Adapted from Vegan in the Freezer.

I added sour cream to make up for some of the body bananas have that pineapple doesn't, but I think you could substitute any kind of milk or yogurt.


  • 1 c. crushed pineapple
  • 1/2 c. butter, melted
  • 1/4 c. sour cream
  • 1 egg
  • 3/4 c. sugar
  • 1 1/2 c. white wheat flour
  • 1 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • pinch of nutmeg
  • 2/3 c. chopped macadamia nuts, divided


Preheat oven to 350F. Spray a 12-muffin tin with cooking spray or line with muffin papers.

In a mixing bowl, stir together pineapple, melted butter, sugar, sour cream, and egg. Add dry ingredients (flour, baking soda, salt, nutmeg) and stir until combined. Fold in 1/3 c. chopped macadamia nuts.

Spoon batter into muffin cups, about 3/4 full. Sprinkle with remaining macadamia nuts.

Bake for 25 minutes or until a toothpick inserted in the center or a muffin comes out clean. Cool in pans for a few minutes, then move to wire racks.


What other flavors say Hawaii or tropical to you? Have you ever been to Hawaii? I haven’t … but my cousin, her husband and baby, and my aunt and uncle are there right now. I keep seeing pictures on Facebook. I’m very jealous!

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