Healthy Pineapple Muffins

Healthy Pineapple Muffins

Healthy Pineapple Muffins


About this Recipe

I love a fluffy blueberry muffin, but I wanted to try something just as juicy but a little different in my next batch of muffins.  These healthy pineapple muffins are a totally tropical, pina colada delight.  Pineapple is a perfect fruit for a muffin with a delicious and sweet flavour but enough substance to hold its texture well.  Adding to the tropical flavour is banana and shredded coconut – adding softness, sweetness, and that unmistakable coconut texture. 

Pina Colada Muffins


  • 3/4 cup plain / all purpose flour
  • 3/4 cup spelt flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 mashed banana
  • 2 cups chopped tinned pineapple (in juice but drained)
  • 1/2 cup (small pot) Greek yogurt
  • 1/2 cup coconut sugar (or light brown sugar)
  • 1 teaspoon vanilla extract
  • 1/4 cup desiccated coconut

You will need:

Muffin tin lined with 12 greaseproof paper muffin cases

Healthier muffins

With no added fat and only a small amount of coconut sugar – these muffins are full of fruit and are much healthier than most muffins.  The use of spelt flour means the muffins are more nutrient-dense, more digestible, and less processed than using only regular flour.

Juicy and delicious – totally tropical, guilt-free muffins!

Step by Step Instructions

Step 1

Preheat the oven to 190°C / 375°F.  Mix the flours, baking powder, baking soda, salt, sugar and desiccated coconut together in a bowl.

Pina Colada Muffin ingredients
Step 2

In a separate bowl whisk together all the remaining wet / fruit ingredients.

Step 3

Add the dry ingredients into the wet ingredient bowl and mix together gently until fully combined.

Step 4

Use two tablespoons to divide the muffin batter into 12 muffin cases inside the muffin tray.  There should be approx 1 large tablespoon of batter for each muffin case.

Muffin batter
Step 5

Bake for approximately 16 minutes.  Test the muffins by inserting a skewer – if it comes out clean then the muffins are baked.  They should look slightly golden and be firm to the touch.  Bake for another couple of minutes if necessary. 

Step 6

Remove the muffins from the tray and cool them on a cooling rack.  Once room temperature, store the muffins in an airtight container for up to 4 days.  Alternatively, pop them in the freezer and defrost as required, either naturally or by putting them in the microwave for 30 seconds.

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