Coconut Pineapple Muffins Recipe
These coconut pineapple muffins are perfect for you coconut or pina colada lovers out there!
Remember when you were a kid, and it was your birthday, and you got to eat cake? Remember how yummy that cake was? How soft, moist, sweet, and sinful it was? Well, I’ve got something better.
These are technically muffins, but seriously, they could easily be mistaken for cake. They are probably the softest, moistest, most sinful thing I’ve baked in a long time. And that’s saying something around here because I bake a lot! They are lightly tropical with a distinctive coconut flavor. The pineapple becomes a sort of sweet afterthought.
I had to make this recipe 3 times to get it right. But man, oh man, did I ever get it!
Mini Chef had a blast helping me with these too. You should have seen the kitchen when we were done. Even the cat could not escape being covered in coconut flakes. There was coconut everywhere! But that’s the fun of baking with a 3-year-old!
More Healthy Muffin Recipes
Coconut Pineapple Muffins Recipe
Coconut Pineapple Muffins
Equipment
- Muffin Pan
Ingredients
- 1 ½ cups whole wheat pastry flour
- 2 tsp. baking powder
- ½ cup unsweetened coconut flakes (plus extra for garnish)
- 2 large egg whites
- ½ cup honey
- ¼ cup oil (I used safflower)
- ¼ cup light coconut milk (canned, not refrigerated – no sugar added)
- 1 cup chopped, fresh pineapple
Instructions
- Line your muffins tins with muffin papers
- In a medium mixing bowl, combine the flour, baking powder and coconut. Whisk together, then add the pineapple. Stir. (This will coat the pineapple in flour completely)
- In a second, medium mixing bowl, combine the egg whites, honey, oil and coconut milk.
- Now combine the contents of both bowls and stir well.
- Spoon a heaping tablespoon of batter into each muffin paper.
- Place the muffin tins in the oven, on a shelf above the dish of water. (The water will create a bit of steam which will keep your muffins moist and help them get that nice rounded muffin top that we’d all rather see on a muffin than hanging over our jeans.)
- Bake at 350 F. for 15-20 minutes. A cake stick or knife should pull out mostly clean. (There may be a slight bit of moistness left in the middle due to the pineapple. But not a lot.)
- Sprinkle with some extra coconut flakes, allow to cool and serve.
Janet – These are the regular size.
Dora – Yes.
Jann – It will stick to the baking papers far more and it will be more dry. But certainly still tasty.
On a roll with the muffins today! Awesome!!
Haha!! Wonderful! I hope he enjoys them!
Sure!
How odd. Did you make any substitutions at all?
Quick question…the list of ingredients calls for baking powder, but later in the process description, you reference baking soda. Which one should I use? Or does it make a difference?
Thanks!!
I was wondering the same thing as Alisa. If we were supposed to use baking powder listed in ingredients list OR baking soda listed in Step 1.
Powder.
Not too sure if I missed it, but at what temperature should these be baked at?
Thanks! 🙂
350 F.
My grandson is gluten free. What can I use in place of the pastry flour? Do I use the same amount? The muffins sound yummy. Can’t wait to try them.
Terry – I don’t know a lot about gluten free baking. I’m learning now, but it’s a slow process. Have you checked Elana’s Pantry or the Gluten Free Goddess blog?
Can I substitute coconut oil for safflower oil? If so, do I still use a 1/4 cup?
Amy – Sure! And yes on the 1/4 cup, but I would be sure it’s in it’s liquid state first before you measure.
Wow, I just made these and they are so tasty! I used spelt flour, coconut oil and 2 tbs honey + 1 tbs agave and they turned out perfect! Thanks.
Amy J – My pleasure! 🙂
Made these yesterday, love them! I may double up the pineapple next time, I love having extra fruit in mine 🙂
Monica – Be careful with adding more fruit. If it has a lot of juice in it, it may make it pretty hard to bake the muffins all the way. But worth a shot! 🙂
Can anything be subbed for the safflower oil? Would regular whole wheat flour (not pastry) work?
Nikki – You can use any oil you like. Just keep the flavor in mind. You can use regular whole wheat, but the texture of the muffin will be more dense and “bready” when done.
I made these again this week, doubled the coconut and coconut milk, skipped the pineapple. I was trying to get a real “coconutty” flavor. They were good, baked them a few extra minutes. My boyfriend still wants more coconut flavor next time, I may add a little extract if I can find some!
Monica – If you can find a clean extract, that may be the way to go.
Hi! I have been trying so many of your recipes and they are all great! I follow the Daniel Plan which is similar, though a bit different than clean eating. BUT, just about all your recipes are DP friendly so I have been having a blast. I have been searching for a good substitute for “Hummingbird Cake” and thought a Pineapple/cocounut/Banana bread would suffice. Could I add banana to this recipe? Many of the “Aloha” breads I find have ingredients that are not DP friendly (such as a stick of butter, granulated sugar, brown sugar, etc).
Kristyn – These muffins are pretty moist. You could try it, but I worry that they would not bake completely.
Added 2 bananas, and cut back a wee bit on the pineapple. Added 5 minutes baking time with the water pan removed and they came out perfect!! The pineapple and coconut flavor are perfect. Thanks so much for the recipe!
Kristyn – Fantastic! Thanks for letting me know!
I made them again this week, subbed in lemon extract for some pineapple. They have a good lemon-coconut flavor! Yummy! These are by far our fave!
Monica – Fantastic! So glad you enjoyed them! 😀