Pineapple Coconut Muffins
Light, fluffy, and bursting with tropical flavor, these Pineapple Coconut Muffins combine whole wheat flour, coconut butter, and sweet pineapple for a plant-based, fiber-rich treat. Perfect for breakfast, a snack, or meal prep, they’re quick to make and naturally nourishing, delivering good fats, protein, and a touch of tropical sweetness in every bite.
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.
