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Pineapple Coconut Muffins

Yield
Muffins
Prep time
45 mins
Course
Baked goods
Source

Adapted from www.edwardandsonsrecipes.org.

Description

These moist and fruity muffins are perfect for breakfast on the go. 

Ingredients

1 3⁄4 call-purpose flour
1⁄2 cshredded coconut
1⁄3 csugar
2 tbaking powder
1⁄2 tsalt
14 ozcrushed pineapple (drained, reserve 4 tablespoons of the juice)
1⁄2 ccoconut milk (canned, stirred before measured)
2 eggs (or egg substitute)
1⁄4 cbutter (or margarine, melted)
1⁄3 cpowdered sugar

Instructions

Preheat oven to 400˚. Grease a 12-cup muffin tin or line with paper cups.

In a large mixing bowl, stir together the flour, coconut, sugar, baking powder, and salt. In a separate mixing bowl, whisk together the crushed pineapple, coconut milk, eggs, and melted butter.

Fold the wet mixture into the flour mixture, stirring just until moistened. Fill the muffin cups 3/4 full. Bake 20-25 minutes, until golden brown.

In a small bowl, stir together the powdered sugar and reserved pineapple juice. Brush this pineapple glaze on the hot muffins. Allow the muffins to cool in the tins for 5 minutes, then transfer to a wire rack to finish cooling.