Pineapple-Coconut Muffins

Eudocia Romulus


I made these both with and without pineapple. They were both good. I just gave one to a colleague and he said "delicious"! I think they're rather light, so the guilt factor is low!

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15 Min


20 Min


3/4 c
all-purpose flour
1/2 c
whole wheat flour
1 1/2 tsp
baking powder
1/4 tsp
3/4 c
sweetened shredded coconut, divided
1/2 c
coconut oil
1 large
egg, room temperature
1/2 c
1 c
coconut milk*
1 c
crushed pineapple, drained.
1 tsp
vanilla extract

Directions Step-By-Step

Preheat oven to 375 degrees.

Line a 12 muffin tin with cupcake liners, grease lightly.

In a small saucepan, warm your coconut oil just until it melts. It should still be on the cool side.

In a medium bowl, whisk together your flours, baking powder and salt. Stir 1/2 cup shredded coconut. In a separate bowl, whisk together egg, sugar, coconut oil, coconut milk* crushed, drained pineapple and vanilla. Stir into dry ingredients until just combined. Divide batter among prepared muffin cups then sprinkle the top with remaining 1/4 cup coconut.

Bake until a tester inserted into the center comes out batter-free, about 20 minutes. Transfer muffins to a rack and let cool.

*full fat Greek yogurt may be used in place of coconut milk.

About this Recipe

Course/Dish: Muffins