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
- 1 cup oat flour
- 1 tsp baking powder
- 1/2 teaspoon salt
- 1 cup flaked sweetened coconut
- 1/4 cup coconut sugar or white sugar
- 2 flax eggs 2 T ground flax seed with 1/2 cup unsweetened vanilla almond milk
- 1/2 cup vanilla coconut yogurt
- 1 398 ml can of pineapple tidbits 1-1/2 cups frozen pineapple pulsed quickly in the food processor works as well, drain any juice
- plus additional shredded coconut for topping.
- 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.
Check out more coconut dessert recipes here. Or try these: