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

Prep.
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Ingredients

For 12 COM_JOOMRECIPE_SERVING_TYPE_

pineapple-coconut-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
  • 14 oz crushed pineapple
  • 1/2 c coconut milk
  • 2 eggs
  • 1/4 c butter
  • 1/3 c powdered sugar

Pineapple Coconut Muffins Directions

  1. Preheat oven to 400˚. Grease a 12-cup muffin tin or line with paper cups.
  2. 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.
  3. 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.
  4. 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. 

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