Today, I’m sharing all of my favorite things I would take with me if I were stranded on a deserted island…so, I thought in honor of such a beachy occasion, I would repost this EASY little recipe right here.
My Pineapple Muffins only have TWO INGREDIENTS!!
Plus, you can easily make these gluten-free too.
Honestly, this isn’t even really a recipe, it’s just an idea that I created after my kids continued to devour the 3 Ingredient Pumpkin Muffins. This is a seasonal twist on that classic recipe!
These two ingredient muffins are so simple and always delicious!
1 box of yellow cake mix
1 (15 oz) can of crushed pineapple (do not drain).
Preheat oven to 350 degrees.
Put paper cupcake liners in two 12-count muffin tins.
In a mixing bowl, combine with an electric mixer your two ingredients. Pour batter into each muffin liner (filling 3/4 of the way full). You will probably yield 18 cupcakes.
Bake about 12 to 15 minutes or until a toothpick inserted into the center comes out clean.
Remove from oven and either serve warm or room temp
This recipe is easy to make g-free! Just swap out the cake mix with your favorite gluten-free variety and boom, you’re done!