Happy almost-weekend, friends!
It’s the middle of summer, it’s a Friday, I’m headed home from NYC with Kensington today, and a simple (easily made g-free!) recipe is just what this busy mama needs right now.
It’s time to re-post my TWO INGREDIENT Pineapple Muffins recipe!!
Yes!
Only TWO ingredients!
(Plus, did I mention, 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!
Happy FRIDAY!
Print
Pineapple Muffins
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 18 muffins
Description
These two ingredient muffins are so simple and always delicious!
Ingredients
-
1 box of yellow cake mix
-
1 (15 oz) can of crushed pineapple (do not drain).
Instructions
-
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
Notes
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!
Bailey Morris says
I’ll have to try it!
Do you have other 2-ingredient baked goods? I’ve made the pumpkin muffins but curious about what else I can make this easily. (Honestly, could be a really good series!!)
Thanks!
Mix and Match Mama says
Great idea!!!
Andrea says
This is genius! Where has this been my whole life? ❤️