Pineapple Coconut Muffins

Imagine waking up to the sweet aroma of freshly baked muffins that whisk you away to a tropical paradise. These Pineapple Coconut Muffins are not only delicious but also packed with wholesome ingredients that make them a perfect breakfast or snack option. The delightful combination of fresh pineapple and coconut creates a tropical sensation that will have everyone reaching for seconds. Whether you’re enjoying them warm from the oven or at room temperature, these muffins are sure to be a hit with family and friends.

Why It’s Crowd-Pleasing

What makes these Pineapple Coconut Muffins so irresistible? For starters, they are incredibly moist and fluffy, thanks to the ripe bananas and coconut milk. The vibrant chunks of pineapple add a burst of flavor, while the coconut flakes provide a delightful chewiness. With a perfect balance of sweetness from the maple syrup and the natural sugars in the fruit, these muffins are a wholesome treat that everyone will love. Plus, they are versatile enough to be enjoyed at breakfast, as an afternoon snack, or even as a light dessert.

Ingredient Checklist

Before diving into the baking process, let’s gather the ingredients you’ll need for these Pineapple Coconut Muffins:

• 1 flax egg (1 tablespoon ground flaxmeal + 3 tablespoons water)
• 2 cups white whole wheat flour (or whole wheat pastry flour, or all-purpose flour)
• 1 cup rolled oats
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon fine-grain sea salt
• 1 teaspoon ground cinnamon
• 2 medium ripe bananas (mashed, about 1 cup)
• 3/4 cup canned lite coconut milk or almond milk
• 1/2 cup pure maple syrup
• 1/4 cup melted coconut oil (cooled slightly)
• 2 teaspoons vanilla extract
• 2 cups chopped fresh pineapple
• 1/4 cup white whole wheat flour (for topping)
• 1/4 cup rolled oats (for topping)
• 1/4 cup sweetened flaked coconut (for topping)
• Pinch of salt (for topping)
• 2 tablespoons pure maple syrup (for topping)

What’s in the Gear List

To make your baking experience seamless, here’s a quick gear list:

• Large mixing bowl – for combining wet and dry ingredients.
• Whisk – to mix the ingredients thoroughly.
• Spatula – for folding in the pineapple and ensuring even distribution.
• Muffin tin – to shape and bake your muffins perfectly.
• Baking liners or spray – to prevent sticking and make cleanup a breeze.
• Measuring cups and spoons – for accurate ingredient measurements.
• Cooling rack – to let your muffins cool down properly after baking.

Pineapple Coconut Muffins: From Prep to Plate

Now, let’s get into the fun part: making these Pineapple Coconut Muffins!

Step 1: Prepare the Flax Egg

Start by making your flax egg. In a small bowl, combine 1 tablespoon of ground flaxmeal with 3 tablespoons of water. Stir well and let it sit for about 5 minutes until it thickens.

Step 2: Preheat the Oven

Preheat your oven to 350°F (175°C) and line your muffin tin with baking liners or spray it with non-stick cooking spray.

Step 3: Mix Dry Ingredients

In a large mixing bowl, combine 2 cups of white whole wheat flour, 1 cup of rolled oats, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, 1 teaspoon of fine-grain sea salt, and 1 teaspoon of ground cinnamon. Whisk together until evenly distributed.

Step 4: Mix Wet Ingredients

In another bowl, mash the ripe bananas until smooth. Add the prepared flax egg, 3/4 cup of coconut milk (or almond milk), 1/2 cup of pure maple syrup, 1/4 cup of melted coconut oil, and 2 teaspoons of vanilla extract. Mix well until fully combined.

Step 5: Combine Wet and Dry Mixtures

Pour the wet ingredients into the dry ingredients and gently fold them together until just combined. Be careful not to overmix; a few lumps are okay.

Step 6: Add Pineapple

Gently fold in the 2 cups of chopped fresh pineapple, ensuring it is evenly distributed throughout the batter.

Step 7: Prepare the Topping

In a small bowl, combine 1/4 cup of white whole wheat flour, 1/4 cup of rolled oats, 1/4 cup of sweetened flaked coconut, a pinch of salt, and 2 tablespoons of pure maple syrup. Mix until crumbly.

Step 8: Fill the Muffin Tin

Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full. Sprinkle the topping generously over each muffin.

Step 9: Bake

Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

Step 10: Cool and Enjoy

Once done, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a cooling rack to cool completely. Enjoy your delicious Pineapple Coconut Muffins warm or at room temperature!

Low-Carb/Keto Alternatives

If you’re looking to make these Pineapple Coconut Muffins lower in carbs or keto-friendly, consider the following substitutions:

• Use almond flour instead of whole wheat flour.
• Replace maple syrup with a low-carb sweetener like erythritol or stevia.
• Substitute the bananas with unsweetened applesauce or omit them entirely, adjusting the liquid as necessary.
• Use shredded coconut without added sugar for a healthier topping option.

Slip-Ups to Skip

To ensure your Pineapple Coconut Muffins turn out perfectly, keep these common mistakes in mind:

• Don’t skip the flax egg if you’re looking for a binding agent; it helps to hold the muffins together.
• Avoid overmixing the batter, as this can lead to dense muffins.
• Make sure your baking powder and baking soda are fresh for optimal rising.
• Allow the muffins to cool slightly before removing them from the tin to prevent sticking.

Make Ahead Like a Pro

Want to enjoy your Pineapple Coconut Muffins on a busy morning? Here are some tips for making ahead:

• Prepare the batter in advance and store it in the refrigerator for up to 24 hours before baking.
• Bake a batch of muffins and freeze them for later. Simply thaw at room temperature or warm them in the microwave before serving.
• Make the topping mixture ahead of time and store it in an airtight container until you’re ready to bake.

Ask the Chef

Can I use other fruits instead of pineapple?

Yes! You can substitute pineapple with other fruits like mango, blueberries, or even strawberries. Just ensure they are chopped into small pieces.

How long do these muffins stay fresh?

The Pineapple Coconut Muffins can be stored in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze them for up to 3 months.

Can I make these muffins gluten-free?

Absolutely! Substitute the whole wheat flour with a gluten-free flour blend. Just be sure to check that all other ingredients are also gluten-free.

What can I serve these muffins with?

These muffins pair wonderfully with a dollop of Greek yogurt, a smear of almond butter, or even on their own as a delightful snack.

Our Most-Loved Recipes

If you’re enjoying these Pineapple Coconut Muffins, you might also love:

• Blueberry Muffins
• Healthy Oatmeal Chocolate Chip Cookies
• Easy Vegan Banana Bread
• Zucchini Bread

The Takeaway

These Pineapple Coconut Muffins are a delightful blend of tropical flavors and wholesome ingredients that make them a nutritious choice for breakfast or a snack. With their moist texture and sweet taste, they are sure to be a family favorite. So gather your ingredients, roll up your sleeves, and get ready to bake a batch of these delicious muffins that will brighten your day! Enjoy the process and, most importantly, savor every bite.