The following is a guest post by Amy Roskelley, co-founder and blogger at Super Healthy Kids. She is the entrepreneur behind the colorful line of MyPlate dishware that helps parents teach their kids about balanced nutrition. She lives in Utah with her husband, three children, and dog.
Hi! I’m Amy from Super Healthy Kids, and I’m so happy Lisa invited me to share one of our family recipes with you.
Creating healthy recipes that kids love to eat is what we do. We know that with persistence and creativity, even the pickiest kids can learn to enjoy fruits and vegetables. The message I always have for parents is this: it’s worth it!
Every Saturday morning, my kids and I make muffins. It’s been a family tradition for more than ten years. Most Saturdays (especially now that I have teenagers), we’ll double the batch so we can eat them throughout the week.
Leftovers get tossed in a freezer bag and defrosted overnight for a fresh homemade breakfast on school mornings.
In the 10+ years we’ve been testing muffin recipes, these Pineapple Coconut Muffins have become one of our favorites. They’re light and sweet with pineapples and honey, and they makes us feel like we’re on a tropical island. (Tiny umbrellas not required, but aren’t they cute?)
We make these muffins with virgin coconut oil for a rich coconutty flavor and for healthy oil that benefits kids’ brain health. The pineapple supplies antioxidants and vitamin C, and the whole-wheat flour provides fiber and B vitamins. We’re all about balance, so we love to serve these with a hard-boiled egg and even a veggie. (Veggies for breakfast: try them, if you haven’t already!)
Thanks for following along, and I hope you and your kids enjoy this recipe! Visit us at Super Healthy Kids to find more colorful recipes, year-round meal plans, and family feeding wisdom.
Pineapple Coconut Muffins
These Pineapple Coconut Muffins are light and sweet with pineapples and honey, and they make us feel like we’re on a tropical island.
Ingredients
- 1 1/2 cups white whole-wheat flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup unsweetened coconut flakes
- 1 cup crushed pineapple
- 1 egg
- 1/2 cup honey
- 1/3 cup coconut oil
- 1/4 cup whole milk, (or you can sub nondairy milk)
Instructions
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Preheat oven to 350° F. Place paper or silicone liners in a 12-count muffin tin and set aside.
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In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and coconut. Add pineapple and stir, completely coating the pineapple in flour.
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In another mixing bowl, combine the egg, honey, oil, and milk.
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Add the wet ingredients to the dry and stir to combine.
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Divide the batter into the muffin tin (each well will be about ¾ full). Sprinkle a few extra coconut flakes on top, if you like.
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Bake for 20 minutes or until a knife inserted into the center of a muffin pulls out clean.
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Remove from pan and cool before serving.
Recipe Notes
1. Dairy free if using a milk substitute.
2. Coconut is not a tree nut. However, if you have a tree nut allergy, consult your doctor before consuming.
3. We recommend organic ingredients when feasible.
Nutrition Facts
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Slow Cooker Chicken Tagine (+our trip to Morocco!)
Wow. These muffins baked up so fluffy and delicious. I pretty much followed the recipe, except I messed up a little by adding the pineapple to the wet ingredients. The muffins still turned out great with the pineapple incorporated nicely through the cake. I see a double batch of these in my future! Thank you.
My family loved these. Will be making them again.
These were AMAZING!! We loved them, flavor was fantastic! I used 3/4 white whole wheat, 1/2 cup oat flour, and 1/4 cup quinoa flour. I added 1/4 tsp salt and 1 tsp vanilla. So, so good!
Any substitute for egg?
These were fantastic! I made a few adjustments after reading the comments. I added a 1/2 tsp. of salt and I drained the crushed pineapple, but decided to add about a TBL of the reserved juice. My muffins DID NOT fall apart, but were still very moist. I’m at a high elevation too so baked good are always a challenge! I also baked at 400 degrees for about 10 minutes, and then moved them to the lower rack for the last 15 so they wouldn’t brown too quickly. I recommend checking them often. Great recipe, thanks!
Lovedddd this muffins flavor! I substituted unsweetened almond milk and added a pinch of salt as some suggested. I used parchment liners and silicone and unfortunately both were crumbly and stuck a little. If anyone could solve this problem please post as Ive noticed they crumble for a lot of us.
These were (note past tense) the most delicious muffins we have ever eaten, however, they completely fell apart when picked up into a big, (super moist and delicious) crumbly mess. We just devoured the crumbles while leaning over a plate. Any idea why that happenned? I make tons of muffins and never have this problem. I noticed that this recipe does not have salt in it. Was that intentional? I was wondering if that could have caused the problem. Usually, muffin recipes have equal amounts of baking soda and salt along with the baking powder.
We made these for weekend guests. The batch made 12 regular-sized and 5 minis, which were fun for the kiddos. Deliciously moist and flavorful! A huge hit, and a new family favorite, for sure!
What DOES the recipe call for, fresh or canned pineapple?
What did you use when you were coming up with/finalizing the recipe?
Thanks!
Hi Debbie. we used canned crushed pineapple!