PINEAPPLE COCONUT MUFFIN
This Pineapple Coconut Muffin is a delightful blend of tropical flavours, combining sweet, juicy pineapple with the nutty richness of shredded coconut. It is made with whole wheat flour, a touch of honey and baking powder to give it a light texture. This muffin is a healthier take on a classic treat. The natural sweetness of the pineapple makes it extra moist, while the coconut adds a chewy, slightly crunchy texture. Perfect for breakfast, a midday snack or even as a light dessert, this muffin is both nutritious and satisfying. It is a great recipe for beginners and seasoned bakers with simple ingredients and an easy preparation process. Enjoy Pineapple Coconut Muffin fresh out of the oven or store it for later to have a convenient, wholesome treat at your fingertips.
RECIPE CATEGORY
Breakfast, Snack, Dessert
SERVING SIZE
1
CUISINE
Caribbean, Hawaiian, American
PREPARATION/TECHNIQUES
Bake, 5 Ingredients or Less, Prepared in Advance
OCCASION/HOLIDAY
Breakfast On-the-Go, Brunch, Summer, Family Gathering, Kid-Friendly
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, High Fibre, Low Fat, Nut-Free
DISH TYPE
Muffin, Breakfast Bread, Healthy Snack
INGREDIENTS
There are the following ingredients for Pineapple Coconut Muffin:
- ¼ cup whole wheat flour
- ½ teaspoon baking powder
- 1 tablespoon shredded coconut
- ¼ cup pineapple, diced
- ½ teaspoon honey
FULL NUTRITIONAL INFORMATION
- Calories: 110 kcal
- Protein:5g
- Carbohydrates: 21g
- Dietary Fibre: 3g
- Sugars: 8g
- Fat:5g
- Vitamin C: 18% of Daily Value
- Iron: 4% of Daily Value
PREPARATION
These steps are followed for the preparation of Pineapple Coconut Muffin:
- Preheat oven: Set your oven to 175°C (350°F) and lightly grease a muffin cup or use a muffin liner.
- Mix dry ingredients: In a small bowl, combine whole wheat flour, baking powder and shredded coconut. Stir to distribute evenly.
- Prepare wet ingredients: In another bowl, mix diced pineapple and honey. Stir well to coat the pineapple pieces.
- Combine ingredients: Slowly add the wet mixture to the dry ingredients, stirring until just combined. Avoid over-mixing to keep the muffin light and fluffy.
- Fill muffin tin: Spoon the batter into the prepared muffin cup, filling it about ¾ full.
- Bake: Place the muffin tin in the preheated oven and bake for 12-15 minutes or until a toothpick inserted in the centre comes out clean.
- Cool and serve: Allow the muffin to cool in the pan for 5 minutes before transferring it to a wire rack to cool completely. Enjoy warm or at room temperature.
PREP TIME
5 minutes
COOKING TIME
12-15 minutes
TIPS
- Use fresh or canned pineapple: If using canned pineapple, drain it well to prevent excess moisture in the batter.
- Do not over-mix: Stir the batter just until combined to keep the muffin tender. Over-mixing can make it dense.
- Make it fluffier: Add a teaspoon of milk (dairy or non-dairy) if the batter is too thick.
- Sweetness adjustment: If you prefer a sweeter muffin, increase the honey slightly or use maple syrup.
- Boost the coconut flavour: Toast the shredded coconut before adding it to the batter for a deeper coconut taste.
VARIATIONS
- Gluten-free option: Swap whole wheat flour for almond flour or a gluten-free blend.
- Dairy-free enhancement: Use coconut milk instead of regular milk for extra richness.
- Protein boost: Mix in a teaspoon of chia seeds or flaxseeds for added nutrition.
- Nutty version: Fold in chopped pecans or almonds for a crunchy texture.
- Spiced muffin: Add a pinch of cinnamon or nutmeg for a warming flavour twist.
PREPPING AND STORAGE
- Refrigeration: Store in an airtight container in the fridge for up to 4 days. Warm it in the microwave for a few seconds before eating.
- Freezing: Wrap the muffin individually in plastic wrap or foil and freeze for up to 3 months. Thaw at room temperature or reheat in the oven at 160°C (325°F) for 5 minutes.
- Make-ahead tip: Prepare the dry ingredients the night before and store them in a sealed container for quicker morning baking.