Pineapple Coconut Muffins

These Pineapple Coconut Muffins are moist, fluffy, and bursting with tropical flavors—perfect for breakfast or a snack any time of day!

Prep Time20

Cook Time22

Total Time42

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: Banana, Coconut, Easy, Healthy, Muffins, Pineapple, Tropical, Vegan

Servings: 12 servings

1 flax egg ground flaxmeal mixed with water (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

Prepare the flax egg by combining 1 tablespoon of ground flaxmeal with 3 tablespoons of water in a small bowl. Stir well and let sit for about 5 minutes until thickened.
Preheat your oven to 350°F (175°C) and line your muffin tin with baking liners or spray it with non-stick cooking spray.
In a large mixing bowl, whisk together 2 cups white whole wheat flour, 1 cup rolled oats, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon fine-grain sea salt, and 1 teaspoon ground cinnamon until evenly combined.
In another bowl, mash the ripe bananas until smooth. Add the prepared flax egg, 3/4 cup coconut milk (or almond milk), 1/2 cup pure maple syrup, 1/4 cup melted coconut oil (cooled slightly), and 2 teaspoons vanilla extract. Mix well until fully combined.
Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Avoid overmixing; a few lumps are fine.
Fold in 2 cups chopped fresh pineapple until evenly distributed throughout the batter.

In a small bowl, combine 1/4 cup white whole wheat flour, 1/4 cup rolled oats, 1/4 cup sweetened flaked coconut, a pinch of salt, and 2 tablespoons pure maple syrup. Mix until crumbly.
Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full. Sprinkle the topping generously over each muffin.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Remove muffins from the oven and let cool in the tin for about 5 minutes. Transfer to a cooling rack to cool completely. Enjoy warm or at room temperature!

Do not skip the flax egg as it acts as a crucial binding agent.
Avoid overmixing the batter to keep the muffins light and fluffy.
Store muffins in an airtight container at room temperature up to 3 days, refrigerate up to a week, or freeze for up to 3 months.
To make these muffins keto-friendly, substitute almond flour for the wheat flour and use a low-carb sweetener instead of maple syrup.
Try swapping pineapple with other fruits like mango, blueberries, or strawberries for a different twist.