Pineapple Coconut Muffins

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Introduction

These Pineapple Coconut Muffins are a tropical escape in a bite. They combine the sweet tang of pineapple with the rich, nutty flavor of coconut butter for a uniquely moist and satisfying treat. You’ll love how easily they come together with wholesome ingredients for a perfect breakfast or snack.

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 it lightly.
2. In a large mixing bowl, whisk together the white whole wheat flour, baking powder, coconut sugar, and salt.
3. In a separate medium bowl, combine the coconut milk and apple cider vinegar. Let it sit for 2-3 minutes to slightly curdle, creating a “buttermilk” effect.
4. Whisk the vanilla and melted coconut butter into the coconut milk mixture until well combined.
5. Fold the diced pineapple into the batter until evenly distributed.
6. Divide the batter evenly among the 12 prepared muffin cups. Sprinkle the top of each 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: Pour the batter into a mini muffin tin and reduce the baking time to 10-12 minutes for a bite-sized treat.
2. Toasted Coconut: Lightly toast the shredded coconut for the garnish in a dry skillet before sprinkling for a deeper, nuttier flavor.
3. Muffin Tops: For a bakery-style look, fill the muffin cups very full and bake as directed; they will create a beautiful domed top.
4. Pineapple Ring Topper: Before baking, place a thin, small ring of pineapple on top of the batter in each cup for a decorative and flavorful finish.

Tips for Success

1. Melt Coconut Butter Gently: Coconut butter can burn easily. Melt it in a heatproof bowl over a pot of simmering water or in short bursts in the microwave, stirring frequently.
2. Don’t Overmix: Stir the batter until the flour is just incorporated. Overmixing leads to dense, tough muffins.
3. Drain Pineapple Well: If using canned pineapple, be sure to drain it thoroughly and pat it dry with a paper towel to prevent excess moisture from making the batter soggy.
4. Check for Doneness: Ovens vary. Start checking at 18 minutes. The muffins are done when they spring back lightly to the touch and a toothpick comes out clean.

Storage & Reheating

Store completely cooled muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, warm in a 300°F oven for 5-8 minutes or in the microwave for 15-20 seconds.

FAQ

Can I use all-purpose flour instead of white whole wheat?

Yes, you can use an equal amount of all-purpose flour. The texture will be slightly lighter.

My coconut butter is hard and dry. How do I measure and melt it?

Gently warm the entire jar in a bowl of hot water to soften it enough to scoop. Then measure the 1/2 cup and melt it fully as described in the tips.

Can I use sweetened shredded coconut for the garnish?

You can, but it will make the muffins sweeter. The recipe is designed for an unsweetened garnish to balance the sweetness of the batter.

Can I make these muffins vegan?

They already are! All ingredients listed are plant-based.

Can I use lemon juice instead of apple cider vinegar?

Yes, an equal amount of lemon juice will work to create the same reaction with the coconut milk.

Why did my muffins turn out gummy?

This is usually caused by overmixing the batter or using pineapple that wasn’t drained well. Be gentle when combining wet and dry ingredients and ensure your pineapple is patted dry.