Pineapple Coconut Muffins

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Introduction

These Pineapple Coconut Muffins are a tropical escape in baked form. You get moist, tender crumb from the coconut milk and manna, punctuated with juicy bites of sweet pineapple. They’re a deliciously satisfying treat that feels indulgent yet is made with wholesome ingredients.

Prep & Cook Time

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 12 muffins

Ingredients

• 2 cups white whole wheat flour
• 1 tablespoon baking powder
• 1/2 cup coconut sugar
• 1/2 teaspoon salt
• 1 1/2 cups coconut milk (I used Light. I think full fat would work fine, too.)
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla
• 1/2 cup melted coconut butter* (also called coconut manna)
• 3/4 cup diced pineapple (fresh or canned)
• Sprinkle of unsweetened shredded coconut (for garnish)

Instructions

1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
2. In a large mixing bowl, whisk together the white whole wheat flour, baking powder, coconut sugar, and salt.
3. In a separate bowl, combine the coconut milk and apple cider vinegar. Let it sit for 2 minutes to curdle slightly, creating a homemade “buttermilk.”
4. To the coconut milk mixture, whisk in the vanilla and the melted coconut butter until well combined.
5. Gently fold in the diced pineapple until evenly distributed.
6. Divide the batter evenly among the 12 prepared muffin cups. They will be quite full. Sprinkle the tops with a little unsweetened shredded coconut.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Variations

1. Mini Muffins: Bake in a mini muffin tin for 12-15 minutes for perfect bite-sized treats.
2. Pineapple Upside-Down Style: Place a small piece of pineapple and a sprinkle of coconut sugar in the bottom of each muffin cup before adding the batter. Invert the muffins after baking.
3. Streusel Topping: Before baking, top the batter with a simple crumb mix made by rubbing together 2 tbsp of the flour and coconut sugar from the recipe with 1 tbsp of solid coconut butter.
4. Grilled or Toasted: Slice day-old muffins in half and lightly toast or grill them for a warm, crispy-edged breakfast.

Tips for Success

1. Melt the coconut butter gently over low heat or in short bursts in the microwave, as it can burn easily.
2. If using canned pineapple, be sure to drain it thoroughly and pat it dry with a paper towel to avoid adding excess liquid to the batter.
3. For uniform muffin sizes, use a standard ice cream scoop or a 1/4-cup measuring cup to portion the batter.

Storage & Reheating

Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. To reheat, warm a muffin in the microwave for 15-20 seconds, or in a toaster oven for 5 minutes until warmed through.

FAQ

1. Can I use regular all-purpose flour? Yes, you can swap the white whole wheat flour for an equal amount of all-purpose flour. The texture will be slightly lighter.
2. What can I use instead of coconut butter (manna)? This recipe relies on coconut butter for fat and flavor. A direct substitute is difficult, but you could experiment with an equal amount of melted virgin coconut oil, though the texture and richness will differ.
3. My coconut butter is hard and grainy, how do I melt it? Place the jar in a bowl of hot water or microwave it in short intervals, stirring well between each. It should become smooth and liquid.
4. Can I use sweetened shredded coconut for garnish? You can, but it will add extra sugar. Unsweetened is recommended to balance the sweetness of the batter.
5. Can I make these gluten-free? This recipe has not been tested with gluten-free flour blends, so results may vary. A 1:1 gluten-free baking blend is your best bet.
6. Why add vinegar to the coconut milk? The vinegar reacts with the baking powder to create lift and a lighter texture, and it also tenderizes the whole wheat flour.