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.
- 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
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
Preheat the oven to 190°C / 375°F. Mix the flours, baking powder, baking soda, salt, sugar and desiccated coconut together in a bowl.
In a separate bowl whisk together all the remaining wet / fruit ingredients.
Add the dry ingredients into the wet ingredient bowl and mix together gently until fully combined.
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.
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.
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.