These Pineapple Coconut Muffins are a tropical delight, perfect for a quick breakfast or satisfying snack.
Packed with plant-based protein and fiber from whole wheat flour and coconut, they provide sustained energy while staying light and naturally sweet.
With wholesome fats from coconut butter and a hint of tropical pineapple, these muffins are easy, nourishing, and ideal for everyday meal prep.
Pineapple Coconut Muffins
Equipment
- 1 × 12-cup muffin tin
- Cooking spray or parchment liners
- 1 × small mixing bowl
- 1 × Medium mixing bowl
- 1 × Whisk
- 1 x Spatula
- 1 x Measuring Cups and Spoons
- 1 × Wire cooling rack
Ingredients
- 2 cups white whole wheat flour
- 1 tbsp baking powder
- ½ cup coconut sugar
- ½ tsp salt
- 1 ½ cups coconut milk light or full-fat
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- ½ cup melted coconut butter also called coconut manna
- ¾ cup diced pineapple fresh or canned
- Unsweetened shredded coconut for garnish
Instructions
- Preheat Oven: Begin by setting your oven to 375°F (190°C) to ensure it reaches the perfect baking temperature while you prepare your batter. Preheating is essential for even cooking and achieving light, fluffy muffins with a golden top. While the oven warms, prepare your muffin tin to save time.
- Prepare Muffin Tin: Lightly grease a 12-cup muffin tin with cooking spray or line it with paper muffin liners. Properly greasing or lining ensures the muffins release easily once baked, preventing sticking and preserving their shape.
- Mix Dry Ingredients: In a small mixing bowl, combine 2 cups of white whole wheat flour, 1 tablespoon of baking powder, ½ cup coconut sugar, and ½ teaspoon salt. Use a whisk or fork to sift and evenly blend the ingredients, ensuring the leavening agent and sugar are distributed evenly. This helps your muffins rise uniformly and prevents clumping.
- Combine Wet Ingredients: In a medium mixing bowl, pour 1 ½ cups of coconut milk and add 1 tablespoon of apple cider vinegar. Whisk together until the mixture slightly thickens and curdles, creating a subtle tang that reacts with the baking powder to make the muffins fluffy. Then, stir in 1 teaspoon of vanilla extract for aroma and ½ cup of melted coconut butter, ensuring it is fully incorporated for richness and moisture. Note: Room-temperature coconut milk prevents the coconut butter from seizing.
- Blend Wet and Dry Ingredients: Gradually pour the dry ingredient mixture into the wet ingredients. Gently fold the ingredients together using a spatula, mixing until just combined. Avoid overmixing, as this can lead to dense muffins. The batter should be slightly lumpy, thick, and creamy, not runny.
- Fold in Pineapple: Add ¾ cup of diced pineapple, whether fresh or canned, into the batter. Fold gently to distribute the pineapple evenly throughout without crushing it. The pineapple adds natural sweetness and moisture, giving each muffin a tropical, juicy burst in every bite.
- Portion Batter into Muffin Tin: Using a spoon or a small measuring cup, divide the batter evenly into the prepared muffin tin. Each cup should hold about ⅓ cup of batter. This ensures uniform muffin size and even baking. Tap the muffin tin lightly on the counter to settle the batter and remove any air pockets.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs. The tops should be lightly golden and springy to the touch.
- Cool in Pan: Remove the muffins from the oven and let them rest in the tin for 5 minutes. This initial cooling allows them to firm up slightly, making it easier to remove them without breaking.
- Transfer to Wire Rack: Carefully lift each muffin from the tin and place it on a wire cooling rack. This allows air to circulate around the muffins, preventing condensation and sogginess at the bottom. Let them cool completely or enjoy slightly warm for a soft, tender texture.
- Garnish and Serve: Optional: Sprinkle a small amount of unsweetened shredded coconut over the tops for added texture, aroma, and visual appeal. Serve immediately or store for later consumption. These muffins pair beautifully with tea, coffee, or a smoothie for a tropical, wholesome snack.
Notes
- Ensure all wet ingredients are at room temperature before mixing with melted coconut butter to prevent it from solidifying.
- Use fresh or canned pineapple, but make sure canned pineapple is drained well to avoid excess moisture.
- Gently fold the batter—do not overmix—to keep muffins light and airy.
- Muffins are best enjoyed fresh, but they can be stored for later as noted below.
- For a sweeter muffin, consider drizzling a little maple syrup over the top after baking.
Chef’s Secrets for Perfect Muffins
The key to light, fluffy muffins is a careful balance of wet and dry ingredients.
Room-temperature coconut milk and butter prevent clumping and ensure smooth, even batter.
Folding in the pineapple gently helps preserve its juicy texture while distributing flavor evenly.
For extra tropical flair, lightly toast shredded coconut before sprinkling on top—it adds a subtle nutty aroma and a hint of crunch.
Using whole wheat flour keeps the muffins high in fiber without compromising tenderness, making these muffins as nourishing as they are delicious.
Serving Suggestions to Delight Guests
These tropical muffins pair wonderfully with a morning cup of coffee, tea, or a refreshing smoothie.
For breakfast, serve warm with a smear of nut butter or coconut yogurt for added protein and creaminess.
They also make a convenient snack for work or school lunchboxes.
For a dessert twist, top with a dollop of coconut whipped cream and a few extra pineapple chunks to create a tropical mini indulgence.
Storage Tips for Freshness
To keep muffins fresh, allow them to cool completely on a wire rack before storing.
Store in an airtight container at room temperature for up to 3 days.
For longer storage, wrap each muffin individually in plastic wrap or foil and freeze for up to 2 months.
Thaw at room temperature or warm gently in the microwave for 20–30 seconds to restore softness.
Avoid storing in the fridge, as it can dry out the muffins.
Frequently Asked Questions
1. Can I use regular milk instead of coconut milk?
Yes, you can substitute almond, oat, soy, or even regular cow’s milk.
The flavor may be slightly different, but the muffins will still turn out moist and tender.
2. Do I have to use coconut butter?
Coconut butter adds richness and healthy fats.
You can substitute unsweetened nut butter or a neutral oil, but the coconut flavor will be less pronounced.
3. Can I make these muffins gluten-free?
Yes, swap the whole wheat flour for a gluten-free all-purpose flour blend. Make sure it includes a binding agent like xanthan gum for best results.
4. How can I make these muffins sweeter naturally?
Add an extra 2–3 tablespoons of coconut sugar, or mix in finely chopped dates or raisins for natural sweetness without refined sugar.
5. Can I add mix-ins like nuts or chocolate?
Absolutely! Chopped macadamia nuts, walnuts, or vegan chocolate chips pair wonderfully with pineapple and coconut.
Just fold them in gently at the end to maintain the light texture.
