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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.
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
- 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.
I'm Tiffany, a cookbook author, food lover, mom, and writer for MSN and the AP Newswire.
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