Are you ready to transport your taste buds to a tropical paradise with just one bite? These Clean Eating Coconut Pineapple Muffins are not only a delicious treat but also a healthy option that will leave you feeling energized and satisfied! With a delightful blend of whole wheat flour, shredded coconut, and juicy crushed pineapple, these muffins are perfect for breakfast, a snack, or even a guilt-free dessert. Plus, they’re quick and easy to make, taking only 30 minutes from start to finish. Get ready to indulge in a mouthwatering experience that will have you coming back for more!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Tropical
Serves: 12 muffins
Ingredients
- 1 cup whole wheat flour
- 1/2 cup rolled oats
- 1/2 cup unsweetened shredded coconut
- 1 cup crushed pineapple, drained
- 1/4 cup honey or maple syrup
- 1/2 cup almond milk
- 1/4 cup coconut oil, melted
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with coconut oil.
- In a large mixing bowl, combine whole wheat flour, rolled oats, shredded coconut, baking powder, baking soda, and salt. Whisk together until well mixed and no lumps remain.
- In a separate medium bowl, drain the crushed pineapple thoroughly, pressing out excess liquid with a paper towel or fine mesh strainer.
- In another bowl, whisk together melted coconut oil, honey (or maple syrup), almond milk, and drained crushed pineapple until smooth and well incorporated.
- Pour the wet ingredients into the dry ingredients and gently fold together using a spatula. Mix until just combined, being careful not to overmix the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Optional: Sprinkle additional shredded coconut on top of each muffin for extra texture and decoration.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Tips
- Prep Ahead: To save time, measure out your dry ingredients and prepare the crushed pineapple the night before. This way, you can whip up these muffins in no time in the morning!
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to dense muffins, so be gentle!
- Customize Your Muffins: Feel free to add in extras like chopped nuts, chocolate chips, or dried fruit for a personal touch that suits your taste.
- Check for Doneness: Ovens can vary, so start checking your muffins at the 18-minute mark. They’re ready when a toothpick inserted in the center comes out clean.
- Storage Tips: To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days, or refrigerate for a week. You can also freeze them for longer storage!
- Serving Suggestions: These muffins pair wonderfully with a dollop of Greek yogurt or a drizzle of honey for an extra treat. Enjoy them warm for the best flavor!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 3g
Fat: 10g
Saturated Fat: 7g
Cholesterol: 0mg
