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!


★★★★★ 1 vote

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

How to Make Pineapple-Coconut Muffins


  1. 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.

Printable Recipe Card

About Pineapple-Coconut Muffins

Course/Dish: Muffins

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