Pineapple Coconut Muffins

Serving size:
 12 Muffins


    • 1 3⁄4 c
    • all-purpose flour
    • 1⁄2 c
    • shredded coconut
    • 1⁄3 c
    • sugar
    • 2 t
    • baking powder
    • 1⁄2 t
    • salt
    • 1⁄2 c
    • coconut milk (canned, stirred before measured)
    • 2
    • eggs (or egg substitute)
    • 1⁄4 c
    • butter (or margarine, melted)
    • 1⁄3 c
    • powdered sugar
45 minutes
Ready in
45 minutes


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

Adapted from


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.