Pineapple Coconut Muffins (Dairy Free, Oil Free)

Pineapple Coconut Muffins – light and airy with a tropical twist. Perfect for breakfast or an afternoon snack.

Ray of Sunshine

I think the warm temps might actually be here to stay finally. And by warm, I mean 60’s, but I’ll take it! Being able to leave the house without a coat (and consequently having to make sure 3 kids also have their coats) makes me so happy. You know what else makes me super happy? These Pineapple Coconut Muffins! They are light, airy and fluffy with a tropical twist which reminds me of sunny days and summer breezes. If you are in need of some sunshine (in the form of food), bake up a batch of these delicious dairy free muffins!

Pineapple and Coconut

Pineapples, besides being a gorgeous yellow hue, are incredibly healthy. They are high in vitamin C, manganese, copper, B vitamins, fiber and folate.

Coconuts boast fiber, iron, potassium, and B vitamins.

If you’ve ever had a piña colada, then you know these two are a match made in heaven. So, these Pineapple Coconut Muffins are basically a piña colada in solid form and who wouldn’t want that?!

Kid Tested and Approved

Like all of my recipes these vegan muffins were tested by my kiddos. They got 2 thumbs up from each and there’s only a 1/2 cup of sugar in the whole recipe. They liked the sweet little juicy bits of pineapple strewn throughout. They’ve made for a happy after school snack time all week.

Pineapple Coconut Muffins

So, what are you waiting for? Go make a batch of these soft, fluffy muffins and enjoy a bit a sunshine in your day. Snap a pic and tag me, #veggieinspired and @veggie_inspired, on Twitter or Instagram and the come back here and leave me a comment. I love hearing from you guys!

Pineapple Coconut Muffins

Pineapple Coconut Muffins - light and airy with a tropical twist. Perfect for breakfast for an afternoon snack.

5 from 1 vote

Print Rate

Course: Breakfast, Dessert, Snack

Cuisine: dairy free, oil free, vegan

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 12 people

Calories: 191kcal

Author: Jenn Sebestyen

Ingredients

• 2 cups white whole wheat flour2 cups white whole wheat flour
• 1 tbsp baking powder1 tbsp baking powder
• 1/2 cup coconut sugar1/2 cup coconut sugar
• 1/2 tsp salt1/2 tsp salt
• 1 1/2 cups coconut milk (I used Lite, I think full fat work work fine too)1 1/2 cups coconut milk (I used Lite, I think full fat work work fine too)
• 1 tbsp apple cider vinegar1 tbsp apple cider vinegar
• 1 tsp vanilla1 tsp vanilla
• 1/2 cup melted coconut butter* (also called coconut manna)1/2 cup melted coconut butter* (also called coconut manna)
• 3/4 cup diced pineapple (fresh or canned)3/4 cup diced pineapple (fresh or canned)
• Sprinkle of unsweetened shredded coconut (for garnish)Sprinkle of unsweetened shredded coconut (for garnish)

Instructions

• Preheat oven to 375 degrees F.
• Lightly spray a 12 cup muffin tin with cooking spray and set aside.
• In a small mixing bowl, sift together the flour, baking powder, sugar and salt.
• In a medium mixing bowl, whisk together the coconut milk, apple cider vinegar, vanilla and melted coconut butter.
• Stir the dry mixture into the wet mixture until just combined.
• Stir in the diced pineapple and mix to evenly distribute.
• Pour the batter into the prepared muffin tins. About 1/3 cup in each one should be just about perfect to use up the batter.
• Bake for 18-22 minutes until a toothpick inserted in the center comes out clean.
• Let cool in the pan on a wire rack for about 5 minutes before taking them out of the pan and letting the muffins continue to cool on the wire rack.
• Enjoy!

Notes

*Make sure your wet ingredients are room temperature before adding the melted coconut butter. It will cease up if the other ingredients are too cold.

 

 

Nutrition

Calories: 191kcal | Carbohydrates: 23g | Protein: 3g | Fat: 8g | Saturated Fat: 7g | Sodium: 128mg | Potassium: 24mg | Fiber: 3g | Sugar: 10g | Calcium: 20mg | Iron: 1.3mg

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Walnut Zucchini Muffins

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