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Pineapple and Pecan High Fibre Muffins

Pineapple and Pecan High Fibre Muffins

Kathleen Alleaume

By Kathleen

min prep 5 mins
+ standing time
min prep 20 mins
serves 12 portions


  • 1 cup (160g) wholemeal flour
  • 2 cups (190g) UNCLE TOBYS Ancient Grains
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp ground cinnamon
  • ¼ tsp nutmeg
  • ½ cup (125mL) olive oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup (280g) plain yoghurt
  • ¼ cup (60mL) honey
  • 1 can (440g) pineapple pieces, drained and finely chopped 
  • ½ cup (60g) coarsely chopped pecans


Kathleen Allume Pineapple and Pecan Muffin
Pineapple and Pecan Display.png



1. Preheat the oven to 180°C/160°C fan forced.  Line 12-hole (1/3-cup/80mL) muffin pan with paper cases. 
2. In a large mixing bowl, combine flour, UNCLE TOBYS Ancient grains, baking powder, baking soda, salt, cinnamon and nutmeg.
3. In another bowl, whisk together olive oil, eggs, and vanilla extract until well combined. Add yoghurt and honey, and mix until smooth.
4. Add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
5. Gently fold in the pineapple and chopped pecans.
6. Divide mixture amongst prepared muffin cups
7. Bake 18-20 minutes or until a toothpick inserted into the centre of a muffin comes out clean.
8. Allow the muffins to cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. 

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