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Pineapple, Lime and Coconut Muffins

June 26, 2019 by Almond to Zest 17 Comments

48.3K shares
Pineapple, Lime and Coconut Muffins - Like sunshine in the form of a muffin making them the perfect summertime treat! Healthy and vegetarian too!!

These muffins are like sunshine in the form of a muffin making them the perfect summertime treat.

Pineapple, Lime and Coconut Muffins - Like sunshine in the form of a muffin making them the perfect summertime treat! Healthy and vegetarian too!!

Every time I make these muffins I fall in love with them a little bit more. Juicy crushed pineapple swirled through the mix gives these muffins its moist texture while the dried coconut adds a bit of crunch, especially the extra sprinkles on the top. And don’t forget the lime, it is subtle but it gives a little bit of zing that just lifts the flavor. Joined together they make a great flavor combination.

Pineapple, Lime and Coconut Muffins - Like sunshine in the form of a muffin making them the perfect summertime treat! Healthy and vegetarian too!!

Like I mentioned above this a great summertime muffin but I think it does wonders on a cold wintery day. Just cook a batch up, sit back on the couch (feet up of course), close your eyes and take a bite and be whisked away to a tropical island…well in your mind that is…but there isn’t anything wrong with a little bit of day dreaming now is there.

Pineapple, Lime and Coconut Muffins - Like sunshine in the form of a muffin making them the perfect summertime treat! Healthy and vegetarian too!!

These muffins are best enjoyed freshly baked but will keep for 3-4 days in an airtight container in a dry cool place.
Enjoy

Pineapple, Lime and Coconut Muffins - Like sunshine in the form of a muffin making them the perfect summertime treat! Healthy and vegetarian too!!

Pineapple, Lime and Coconut Muffins

3.75 from 4 votes
Print Pin Rate
Servings: 16 muffins

Ingredients

  • 1 ¾ cups all purpose flour
  • 3 teaspoons baking powder
  • ¾ cup white sugar
  • 1 ¼ cups coconut flakes/ desiccated coconut
  • ¼ cups coconut flakes/ desiccated coconut to garnish
  • 2 free range eggs
  • ½ cup coconut milk
  • ¼ cup lime juice
  • 2 tablespoons vegetable oil
  • 1 cup crushed pineapple

Instructions

  • Heat oven to 350 (180C) and grease or spray a 12-count muffin pan, this recipe makes 16 so you will need to do 2 batches or use 2 pans.
  • Grab 2 mixing bowls. Sift the flour, baking powder and sugar into one of them, then stir in the coconut.
  • In the other crack the 2 eggs and add the coconut milk, lime juice, vegetable oil and crushed pineapple. Whisk this mix together then pour into the dry ingredients and mix until just combined. Be careful not to over mix this batter. Leaving a few clumps of flour is fine because they will continue to mix as they bake and this will ensure they are light and fluffy.
  • Spoon the mixture into the greased pans sprinkling a little of the remaining coconut on the top of each muffin.
  • Bake for around 18 to 20 minutes until the tops are golden and the muffins spring back when pressed lightly. Let them cool in the pan for 5 minutes or so before turning out.

Filed Under: Brunch, Healthy, Muffins

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Reader Interactions

Comments

  1. Eden Passante

    March 30, 2016 at 4:25 am

    These sound amazing! Love the tropical flavor combinations for breakfast!

    Reply
    • Jason

      March 30, 2016 at 6:57 pm

      Thanks, hope you enjoy them!

      Reply
  2. Tiffany

    May 12, 2016 at 11:55 pm

    do I drain the pineapple?

    Reply
    • Jason

      May 13, 2016 at 12:00 am

      Hi Tiffany, no you don’t drain the pineapple. You add the liquid as well. Hope you enjoy them!

      Reply
      • Tiffany

        May 13, 2016 at 12:02 am

        Thanks for your quick response! I’m just making them now

        Reply
        • Jason

          May 13, 2016 at 12:04 am

          No problem!

          Reply
  3. Samara

    May 15, 2016 at 8:40 am

    Hi, loved the sound of this recipe… Is the coconut milk the carton kind or the canned kind?

    Thanks in advance!

    Reply
    • Jason

      May 15, 2016 at 11:30 am

      Hi Samara, I use canned coconut milk but the carton kind should work fine as well. I’ve actually also made them with regular milk as well when I didn’t have any coconut milk and they still turned out great, enjoy!

      Reply
      • Samara

        May 16, 2016 at 1:52 am

        Great! thanks Jason! I’ll let you know how I get on 🙂

        Reply
  4. Denise

    May 29, 2016 at 8:51 am

    aloha…..these are the best….thank you so much….

    Reply
    • Jason

      May 29, 2016 at 1:45 pm

      You are welcome Denise, enjoy!

      Reply
  5. Angela

    July 17, 2016 at 11:59 am

    Can you leave out pineapples

    Reply
    • Jason

      July 18, 2016 at 6:45 pm

      Hello Angela. You could do but the pineapple and it’s juice make the muffins nice and moist. So if you leave them out the muffins may be dry. You could add the equivalent of another fruit to achieve the same texture. Hope that helps you? Jason.

      Reply
  6. Anonymous

    November 15, 2016 at 5:12 pm

    These are delicious, I will be making them again!

    Reply
    • Jason

      November 15, 2016 at 9:22 pm

      Glad you enjoyed them, thanks!

      Reply
  7. Susan

    November 15, 2016 at 7:18 pm

    These were very delicious, will be making them again. Thanks!

    Reply
    • Jason

      November 15, 2016 at 9:24 pm

      Hi Susan. Very happy to hear that, you’re very welcome!

      Reply

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