Mix separately: pineapple juice, olive oil, vanilla, and Sucanat.
Add liquids to dry ingredients and mix until moist and most lumps have disappeared. Fill each cup about ¾ full. Bake until a toothpick inserted in center comes out clean, about 20 minutes. Bake 35-40 minutes if using a cake pan.
Tips: Don't over mix. The less you stir, the lighter and fluffier the muffin will be. Stirring activates the gluten.
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