Preheat the oven to 350 degrees. In a mixing bowl, whisk together dry ingredients. Flour, salt, baking powder, and baking soda. Set aside. In a second mixing bowl, mix wet ingredients: oil, crushed pineapple, vanilla extract, sugar, and egg.
Cook in the oven for 20-23 minutes. Make sure a toothpick can come out clean before removing them from the oven. You can sprinkle powdered sugar on top if you like. Let muffins cool and serve.
These can be stored in an airtight container in the fridge for five days. You can store these in the freezer for up to three months. Avoid storing these in the fridge, so they don’t dry out.