For a healthy, not too sweet treat, try these pineapple coconut muffins. They are vegan and gluten-free and naturally sweetened. These vegan coconut muffins are perfect when you want a sweet but still healthy treat.
The cutest muffin for spring!
I like to think of this coconut and pineapple muffin as a totally guilt-free treat. Which I suppose is totally not true - but there is not too much to complain about here. These Pineapple Coconut Muffins are low-ish in sugar, gluten-free and vegan. No eggs, no milk. Lots of coconut. And lots of pineapple.
Plus - they are insanely cute. Which is so, so important for a muffin. Maybe even the most important thing for a muffin to be.
A batch here is on the smaller side. 10 average not-too-big muffins, or 12 itty bytties. In case you had more kids to feed, or liked smaller muffins, or whatevs... Personally I think a muffin should stand up outside of its paper liner - even just a little bit, So I stopped at 10.
Tips for making healthy pineapple muffins:
- I used gluten-free oat flour in this recipe. You can make your own oat flour, follow the directions in this post if you want to give this a try. It is also easy enough to find in many supermarkets. I like Bob's Red Mill brand.
- I really went over the top with the coconut here. Coconut sugar (you can use white if you want) and coconut milk yogurt keeps these healthy pineapple muffins vegan. A soy or almond vegan yogurt will work too. Or if vegan is not important to you, you could use regular yogurt. Vegan sour cream would be another good option, but I have not tried it in this particular recipe.
- I liked these muffins better the next day - sometimes muffins are just like that. The pineapple keeps these muffins moist and not too sweet. Keep leftovers in the fridge for a couple of days, any longer and you will need to stash them in the freezer.
- The healthy little muffins will keep in the freezer for about 3 months.
Healthy Pineapple Coconut Muffins
Ingredients
- 1 cup oat flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup flaked sweetened coconut
- ¼ cup coconut sugar or white sugar
- 2 flax eggs 2 T ground flax seed with ½ cup unsweetened vanilla almond milk
- ½ cup vanilla coconut yogurt
- 1 398 ml can of pineapple tidbits 1-½ cups frozen pineapple pulsed quickly in the food processor works as well, drain any juice
- plus additional shredded coconut for topping.
Instructions
- Preheat oven to 350
- Mix together flax seed and almond milk and set aside for a few minutes to thicken.
- In a small bowl combine dry ingredients (flour, baking powder, salt, coconut and sugar). Add flaxseed mixture and yogurt. Mix well until well combined. Stir in pineapple.
- Divide evenly between 10-12 muffin cups
- Sprinkle tops with coconut. Bake at 350 for 18-20 minutes. Coconut on tops of muffins will be lightly browned and muffins will be springy when you press them on top.
Notes
Check out more coconut dessert recipes here. Or try these:
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