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These coconut pineapple muffins are a lightened up treat with less fat and sugar than the original version. They're the perfect snack or breakfast to pair with a cup of tea. #MeAndMyTea Ad

Coconut Pineapple Muffins

These lightened up coconut pineapple muffins have less fat and sugar than the original version but are still light, fluffy and full of flavor.
Course Breakfast
Cuisine American
Keyword coconut muffins, pineapple muffins
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12 muffins
Calories 261kcal
Author Sara Welch


  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour I prefer white whole wheat flour
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups light coconut milk
  • 2 tablespoons canola oil
  • 1 cup fresh or canned pineapple coarsely chopped
  • 1/4 cup coconut flakes
  • 1 large egg lightly beaten
  • cooking spray
  • For the glaze:
  • 1/2 cup powdered sugar
  • 2 teaspoons light coconut milk
  • slices pineapple and shaved coconut for garnish optional


  • Preheat oven to 400 degrees.
  • Combine both flours, sugar, baking powder, baking soda and salt in a large bowl; make a well in center of mixture. Combine coconut milk, oil and egg in a bowl; add to flour mixture. Stir just until moist. Gently fold in pineapple and coconut flakes. Spoon batter into 12 muffin cups lined with paper wrappers.
  • Bake at 400° for 18 minutes or until lightly browned. Remove muffins from pan; cool on a wire rack. After the muffins have cooled, combine powdered sugar and coconut milk in a bowl. Drizzle the glaze over the muffins. Garnish with pineapple slices and coconut shavings if desired.


Calories: 261kcal | Carbohydrates: 39g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 154mg | Fiber: 2g | Sugar: 23g