These Pineapple Coconut Muffins are light and sweet with pineapples and honey, and they make us feel like we’re on a tropical island. This recipe was created 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.
Preheat oven to 350° F. Place paper or silicone liners in a 12-count muffin tin and set aside.
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.
In another mixing bowl, combine the egg, honey, oil, and milk.
Add the wet ingredients to the dry and stir to combine.
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.
Bake for 20 minutes or until a knife inserted into the center of a muffin pulls out clean.
Remove from pan and cool before serving.
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
Pineapple Coconut Muffins
Amount Per Serving
Calories 206Calories from Fat 81
% Daily Value*
Saturated Fat 7g44%
Vitamin A 50IU1%
Vitamin C 4.5mg5%
* Percent Daily Values are based on a 2000 calorie diet.