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5 from 5 votes

Pineapple Coconut Muffins

Light and airy with a tropical twist. Perfect for breakfast for an afternoon snack.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast and Brunch, Desserts & Sweet Treats, Snacks
Cuisine: American
Diet: Vegan
Servings: 12 people
Calories: 191kcal

Ingredients

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