• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Veggie Inspired logo
  • Home
  • About
  • Recipes
  • Cookbooks
    • The Meatless Monday Family Cookbook
    • The Meat-Free Kitchen
    • Plant-Based Diet Cookbook For Dummies
  • Subscribe
menu icon
go to homepage
  • Recipes
  • About
  • Cookbooks
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Cookbooks
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Breads and Muffins

    Pineapple Coconut Muffins

    Published: May 20, 2016 · Modified: Aug 28, 2020 by Jenn Sebestyen

    As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.

    Jump to Recipe Print Recipe
    Pineapple Coconut Muffins - light and airy, these muffins have a tropical twist that will remind you of sunny days and summer breezes. It's basically a piña colada in solid form. You know you want one!

    Light and airy vegan muffins with a tropical twist. These Pineapple Coconut Muffins are perfect for breakfast or an afternoon snack.

    Pineapple Coconut Muffins

    These Pineapple Coconut Muffins make me happy! They are light, airy, and fluffy with a tropical twist that 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 Coconut Muffins

    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?!

    Pineapple Coconut Muffins

    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 ½ 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

    More vegan muffin recipes

    • Vegan Zucchini Muffins
    • Vegan Protein MuffinsVega
    • Vegan Banana Blueberry Muffins
    • Vegan Cranberry Almond Muffins
    • Vegan Carrot Oat Muffins

    I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.

    Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.


    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    Pineapple Coconut Muffins

    Light and airy with a tropical twist. Perfect for breakfast for an afternoon snack.
    5 from 5 votes
    Print Rate
    Course: Breakfast and Brunch, Desserts & Sweet Treats, Snacks
    Cuisine: American
    Diet: 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 flour
    • 1 tablespoon baking powder
    • ½ cup coconut sugar
    • ½ teaspoon salt
    • 1 ½ cups coconut milk I used Light, I think full fat work work fine too
    • 1 tablespoon apple cider vinegar
    • 1 teaspoon vanilla
    • ½ cup melted coconut butter* also called coconut manna
    • ¾ cup diced pineapple fresh or canned
    • Sprinkle of unsweetened shredded coconut for garnish

    Instructions

    • Preheat oven to 375°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 ⅓ cup in each one should be just about perfect to use up the batter.
    • Bake for 18 to 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

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

    Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!
    284 shares
    • Share
    • Tweet

    Reader Interactions

    Comments

    1. Chris Thinly Spread says

      May 30, 2016 at 8:25 am

      You had me at ‘piña colada in solid form’! These sound crowd pleasing, I reckon my lot will love them and I have a fresh pineapple on my counter just crying out to be a muffin!

      Reply
      • Jenn S. says

        May 30, 2016 at 5:33 pm

        Nothing better than fresh pineapple in the summer! I hope you love these muffins, Chris. Thanks!

        Reply
    2. Linda says

      May 27, 2016 at 2:43 pm

      Thank goodness we’re in the 80s now, so no coats at night either! YAY! This tropical muffin is exactly what I need on a summer morning. It sounds so good, Jenn!

      Reply
      • Jenn S. says

        May 27, 2016 at 3:56 pm

        I’m so happy we finally have warmer temps!! Thanks, Linda!

        Reply
    3. Cathy says

      May 27, 2016 at 11:56 am

      A pina colada in muffin form, and vegan too – brilliant combination!

      Reply
      • Jenn S. says

        May 27, 2016 at 1:27 pm

        Thank you, Cathy! I’d take a pina colada right alongside this muffin too! 🙂

        Reply
    4. Vicky says

      May 27, 2016 at 7:32 am

      I’ve made coconut and pineapple muffins before but not a vegan version which is so perfect now for me and my family. I reckon this recipe would also work well with GF flour, I may give it a go!5 stars

      Reply
      • Jenn S. says

        May 27, 2016 at 8:00 am

        Thanks, Vicky! If you have a trusted GF flour that works as a 1:1 sub, than go for it! I have yet to find one that is truly a 1:1 sub though, so the texture might be a tad different, but probably still delicious! 🙂

        Reply
    5. Gin says

      May 26, 2016 at 12:07 pm

      I love these flavors! What a great muffin to start the day with, or even sneak in as an awesome snack!5 stars

      Reply
      • Jenn S. says

        May 26, 2016 at 12:48 pm

        We were doing both – eating 2 a day. 🙂 Thanks, Gin!

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

    More about me →

    Order your copy today!

    The Meatless Monday Cookbook Cover

    Valentine's Day

    • Strawberry Overnight Oats with Coconut Milk
    • Edible Brownie Batter Bites
    • Caroline’s Chocolate Mixed Berry Smoothie
    • Edible Sugar Cookie Dough

    Top Rated

    • Garden Veggie Pasta
    • Veggie Cream Cheese
    • BBQ Chickpeas Sandwiches
    • Vegan Cinnamon Cookies

    Featured In

    As featured in collage.

    Footer

    ↑ back to top

    • Privacy Policy
    • Accessibility Statement
    • Nutrition Disclaimer
    • Copyright Statement

    • Sign Up Now for the latest FREE recipes

    • Contact
    • Work With Me
    • Publicity and Press

    Copyright © 2023 Veggie Inspired, LLC

    284 shares