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Coconut Pineapple Muffins

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Coconut Pineapple Muffins

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Course: Breakfast
Cuisine: American
Keyword: Coconut Pineapple Muffins
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8
Calories: 255kcal


  • 8 standard cupcake liners
  • 1 cup pineapple
  • 1 1/2 cup flour, whole wheat
  • 2 teaspoon baking powder
  • 1/2 cup coconut flakes
  • 2 large egg white
  • 1/2 cup honey
  • 4 tablespoon olive oil
  • 1/4 cup coconut milk


  • Preheat oven to 350° F. Place paper liners in the muffin cups and set aside.
  • Chop pineapple into very small pieces.
  • Fill a small, oven-safe dish with water and place on the bottom rack of your oven.
  • In a medium mixing bowl, whisk together the flour, baking powder, and coconut. Add pineapple and stir, completely coating the pineapple in flour.
  • In another mixing bowl, combine the egg whites, honey, oil, and coconut milk.
  • Add the wet ingredients to the dry and stir to combine.
  • Spoon batter into each muffin paper to the top, (makes about 8 large muffins) then place the muffin tin in the oven on a shelf above the dish of water. (The water will create a bit of steam which will keep the muffins moist and help them get a nice rounded top.)
  • Bake for 15 minutes or until a knife inserted into the center of a muffin pulls out mostly clean. (There may be a slight bit of moistness left in the middle due to the pineapple, but there should not be a lot.)
  • Remove from pan and allow to cool before serving.
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Calories: 255kcal | Carbohydrates: 40g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Sodium: 33mg | Fiber: 3g | Sugar: 22g

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