Coconut Pineapple Muffins Recipe

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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.

Close up of a row of Coconut Pineapple Muffins sprinkled with coconut shreds.

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

Copyright Information For The Gracious Pantry
Clean Eating Coconut Pineapple Muffins Recipe

Coconut Pineapple Muffins

A muffin for coconut lovers!
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Course: Dessert, Snack
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 18 muffins
Calories: 115kcal
Author: Tiffany McCauley


  • Muffin Pan


  • 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


  • 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.


Please note that the nutrition data below is a ballpark figure. Exact data is not possible.


Serving: 1muffin | Calories: 115kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 125mg | Fiber: 1g | Sugar: 8g | Vitamin A: 5IU | Vitamin C: 4.5mg | Calcium: 30mg | Iron: 0.6mg

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  1. Hey these sound really good except for the fact that I can’t eat coconut. Any suggestions for a substitude?

    1. Brett – You can certainly leave it out. If you really want something else, maybe some cocoa powder? I would start with 1 tbsp. But I haven’t tried it, so I’m not sure how it would turn out.

  2. These sound DELIGHTFUL! And, oh so tropical!!! 🙂
    Will have to wait to try these ’til after the No-Sugar Challenge, though! 🙁

    1. Wendy – That just means you have something to look forward to!! 🙂

  3. I think I may be making these this weekend! Pina colada in muffin form … I love it!

    1. Amanda – Yep! They’re tasty!!

  4. love these! they look like comfort food to me.

    1. Kalli – Definitely a good comfort food! Enjoy!

  5. and your posting this on day 3 of no sugar added….are you trying to KILL ME?

    COCONUT baked MUFFINS???

    add lemon and just huck me over a bridge lady!

    yes, I’ll be re-visiting this post in a bout 11 more days.



    1. Cindy – LOL!!! So sorry. 🙁

  6. ehehhe- you seem to be in love w all things coconut now… I love it! thanks! I plan on making these :0)


    1. Ghalya – I’d say it’s verging on an obsession…

  7. btw, Loooooove your new printing feature! Tops! =)

    thanks for sharing always!


  8. Are you using canned lite coconut milk (shelf stable) or the kind that comes in the carton (dairy)? Thanks! These are on the top of the list when no-sugar challenge is finished : )

    1. Margaret – I get the canned stuff at Trader Joe’s. If you can find a carton without added sugar, that will work too.

  9. Just wondering, since I’m making the shopping list, are you using the canned light coconut milk, or do you use So Delicious Light Coconut Milk (as in dairy substitute version) in the dairy section?? I’ve assumed the canned kind, but need to check. 🙂

    1. Jamie – Sorry, ya. The canned stuff. I believe it’s a 15 oz. can. I think the carton stuff has added sugars.

  10. Where did you buy the coconut?

    1. Wynette – I got it at Whole Foods. But if you don’t have one near you, I bet most health food stores would carry the unsweetened variety.

  11. OMG – I made these this afternoon and they are absolutley amaazing. My husband already had three! My 15 year old son loved them too and he was very skeptical.
    This is a quick recipe and one I will make often.
    I bought everything at Whole Foods.

    Thank you!!!

    1. STLAnne – Fabulous!!! I’m so happy everyone enjoyed them!! 🙂

  12. Oh. My. Goodness. There are not words to describe these muffins. I just ate 3. Someone come an hide the rest!! LOL! A note, though. Do not become afraid if they get really brown. Wait until they are brown all across the top, not just around the edges. I took mine out too early and they weren’t quite done in the middle, and little creators formed.. Lol. I put them back in and they cooked through, but still have creators! Doesn’t affect the flavor though!

    1. Janet – Good to know! Thanks! So happy you’re enjoying them! 😉

  13. thanks for the tip
    didn’t know if leaving out coconut would change the recipe too much or not.

    1. Brett – You may want to add an additional 2-4 tbsp. flour to compensate, but see how the batter is first.

  14. These sound sooooooo yummy! Now I have to do the conversion to gluten free. Got some fresh organic pineapple and local honey earlier today. So, muffins tomorrow!

    1. Renee – Yay! Let me know how they turn out!

  15. Do you think using coconut flour instead would be too much?

    1. Ann – I’ve never baked with it, so I don’t know how it would react. But as far as flavor goes, it should be fine. Enjoy!

  16. Is it ok to substitute the 1/4 cup safflower oil for 1/4 cup of Coconut oil?

    1. Anonymous says:

      Mags – Yes, but you won’t get the same flavor.

  17. Anonymous says:

    Lex – Fantastic! I’m so happy you’re enjoying my recipes!

  18. Anonymous says:

    Rynedance – Wonderful!!! Glad it worked out!

  19. Anonymous says:

    PR – I’d have to try the recipe to be sure, but honey crystals may work. You could even try date sugar or sucanat. I know there are many clean eaters who use sucanat and you use it just like regular sugar.

  20. Anonymous says:

    Rita – Thank you so much! I’m happy you enjoyed them!

  21. graciouspantry says:

    Janet – These are the regular size.

  22. graciouspantry says:

    Dora – Yes.

  23. graciouspantry says:

    Jann – It will stick to the baking papers far more and it will be more dry. But certainly still tasty.

  24. graciouspantry says:

    On a roll with the muffins today! Awesome!!

  25. graciouspantry says:

    Haha!! Wonderful! I hope he enjoys them!

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