Pineapple Coconut Muffins are rich in flavor but light on calories. They make the perfect grab and go breakfast or snack.
The other day I wanted to make apple cinnamon muffins for my family but realized I had run out of apples...oops! After going through my pantry I came across a bunch of pineapple cups and decided to create a pineapple coconut muffin with what I had on hand. These muffins ended up coming out amazing and are a new favorite in our house!
Benefits of Pineapple
Pineapple is one of my favorite fruits and I love it even more because it's really healthy for you. Pineapple is loaded with nutrients and rich in vitamin C. It also contains enzymes that can ease digestion and contains antioxidents that can fight diseases. Plus it's delicious!
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How to Store Pineapple Coconut Muffins
These muffins should be stored in an airtight container and are best stored in the refrigerator. They stay fresh for up to 5 days in the fridge of 2-3 days on the counter.
How to Freeze Muffins
These muffins can also be frozen! Store in an airtight bag and freeze for up to 6 months. To defrost, place the bag in the refrigerator for 24 hours before eating. They can also be defrosted in the microwave
Recipe Tips and Tricks
The base for pineapple coconut muffins are really versatile. Some other variations
- Add in some almonds or chia seeds for an extra crunch
- Add in some extra spices like ginger for a unique twist
- Cut them in half and lightly toast on the stove and serve with a little butter or ghee for an extra treat
Tools to make Pineapple Coconut Muffins
More Muffin Recipes
- 2 cups old fashioned oats
- ⅓ cup brown sugar
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 mashed banana
- ½ cup milk
- 1 egg
- 2 egg whites
- 1 tsp vanilla
- 1 cup pineapple chunks (bite size - I used 2 pineapple snack cups but you could also use fresh)
- ¼ cup unsweetened coconut
- Preheat an oven to 350 degrees. Spray a regular size muffin tin with cooking spray; set aside.
- In a large mixing bowl, mix together the oats, brown sugar, baking powder and cinnamon.
- In a separate bowl, mix together the banana, egg, egg whites, milk, and vanilla.
- Once the wet ingredients are combined, slowly add them to the oat mix and stir to combine. Once combined, fold in the pineapple and coconut.
- Pour batter evenly amongst 12 regular size muffins. Bake for 22-25 minutes or until browned on the corners and you can insert a toothpick in the middle of the muffin and it comes out clean.
- Allow to cool for 5 minutes before serving.
These muffins can also be made as mini muffins! If making mini muffins, adjust cook time to 15-18 minutes.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 127Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 16mgSodium: 64mgCarbohydrates: 23gFiber: 2gSugar: 11gProtein: 4g