Healthy Vegan Coconut Pineapple Muffins! Packed with wholesome ingredients, they’re naturally dairy-free and vegan-friendly, yet irresistibly indulgent enough to satisfy even the most discerning dessert lovers. Try these muffins for a guilt-free tropical escape any day of the week.
These Healthy Vegan Coconut Pineapple Muffins deliver sunshine in every bite, bursting with tropical coconut flecks and juicy pineapple gems. Baked to be moist, fluffy, and lightly sweet, they strike the perfect balance between indulgence and healthful goodness. The coconut adds a creamy hug, while the pineapple brightens with tangy sweetness, making these muffins a craveable, plant-based treat that’s ideal for breakfast, snack-time, or a lively brunch spread.
These Healthy Vegan Coconut Pineapple Muffins are delicious, filled with coconut and pineapple yumminess. They are moist, fluffy, and lightly sweet.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients.
Hi there, Ameera here!
We devoured these tasty muffins down, and the moment they landed on the plate, the kitchen filled with a lush, coconut-kissed aroma. They’re delicious with just a hint of sweetness, balancing creamy coconut, fruity pineapple, and a soft, tender crumb that melts in your mouth.
I love how effortless they are to whip up for busy mornings or cozy weekend treats, and they’re naturally vegan and packed with wholesome ingredients. If you’re chasing a plant-based bite that feels indulgent without the heaviness, this recipe is a must-try—you’ve got to give this one a go!
Tips for Success:
- Flavor Profile: These Healthy Vegan Coconut Pineapple Muffins are delicious, filled with coconut and pineapple yumminess. They are moist and fluffy and lightly sweet.
- Pressing the Crushed Pineapple: It is important to press the crushed pineapple to get as much of the juice out of the pineapple in order to measure the amount properly which is ½ cup pressed and packed crushed pineapple.
- Pineapple Juice: The pineapple juice comes from the can of crushed pineapple.
- Resting the Muffins before Baking: Resting the muffin batter for at least 5 minutes (up to 10 minutes) before baking allows the flour to fully hydrate. This makes for a tender and fluffy crumb.
- Oven Temperature Switch: Start the oven at 400F for the first 10 minutes, this allows the muffins to quickly crest and puff up creating that beautiful muffin dome.
- Before Baking: Before popping in the oven, be sure to remove any coconut flakes off the middle of the muffin tray to avoid the coconut from burning. In other words, when you sprinkle the tops of the muffins with shredded coconut, some make fall in between the muffins, try to brush those pieces off.
- Baking: If you find that your muffin tops start to become overly browned, then tent with a piece of foil.
- Tops of the Muffins: If your muffin tops are not golden enough for you, you can place them under the broiler for a minute or two to lightly toast the muffin tops, but watch continuously to avoid overly browned muffins. Coconut burns easily under a broiler.
- Maple Sugar (or other dry sugar): We used maple sugar, but coconut or date sugars or other dry sugars work equally well. Maple Sugar: Maple sugar is dehydrated maple syrup. It works really well in this recipe. The maple sugar can be substituted with date sugar. If your diet permits, coconut sugar is also a good substitute for maple sugar.
- Organic Unbleached White Flour: We used an all-purpose organic white flour.
- Flour Substitutions: A Whole Wheat Pastry Flour can be used as it is a whole grain flour. It is made from 100% stone ground soft spring wheat It is Whole Food Plant Based as it is made from 100% soft spring wheat berries. It has a lighter texture than whole wheat flour. We have used Bob’s Red Mill 100% Stone Ground Whole Wheat Pastry Flour in our other recipes and it works well. Whole wheat pastry flour is very thirty, you may need to add more liquids.
- Whole Wheat Flour Substitution: You can also use whole wheat flour in this recipe. The end product is a denser texture that has a pronounced wheat flavor. Whole wheat flour is very thirsty, you may need to add more liquids.
- Measuring Flour: Spoon the flour into the measuring cup and level off. Do not pack it in and do not scoop it in.
- Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Leftovers and Freezing:
Leftovers will generally keep 4 days at room temperature. Store in a covered air-tight container.
These muffins freeze well.
Pantry Products:
- Unbleached All-Purpose Organic Flour: We used King Arthur Unbleached All-Purpose Organic Flour. Feel free to use your favorite all-purpose flour.
- Crushed Pineapple: We used Dole Crushed Pineapple in 100% Pineapple Juice. Feel free to use your favorite crushed pineapple in 100% pineapple juice, no sugars added or syrups.
- Shredded Coconut: We used Bob’s Red Mill Shredded Unsweetened Coconut. Feel free to use your favorite unsweetened shredded coconut.
- Maple Sugar: We used Nova Maple Sugar. Feel free to use your favorite dry sugar.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Kitchen Equipment:
- Muffin tin (holds 12 regular-sized muffins)
- Paper muffin liners
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Healthy Vegan Coconut Pineapple Muffins
- Prep Time: 15 Minutes
- Cook Time: 17-19 Minutes
- Total Time: 32 Minutes
- Yield: 12 Muffins 1x
- Category: Breakfast, Dessert
- Method: Oven
- Cuisine: American
- Diet: Vegan
Description
These Healthy Vegan Coconut Pineapple Muffins deliver sunshine in every bite, bursting with tropical coconut flecks and juicy pineapple gems.
Ingredients
Dry Ingredients:
- 1 ¾ cups organic unbleached white flour *
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ cup maple sugar (or dry sugar of choice) *
- 1 cup unsweetened shredded coconut *
- ½ teaspoon sea salt (+/-) *
Wet Ingredients:
- ½ cup crushed pineapple, thoroughly drained *
- ½ cup pineapple juice, from can above
- ½ teaspoon lemon juice
- 1 cup light coconut milk (from can)
- 1 teaspoon vanilla
Optional Topping:
- ¼ cup unsweetened shredded coconut
Instructions
- Preheat the oven to 400 F, lower third of the oven rack. [Not the bottom rack]
- Line the muffin tin with 12 paper liners, set aside.
- Place a bowl on the counter with a fine mesh strainer over top, place the crushed pineapple into the fine mesh strainer and drain the pineapple juice into the bowl below. Press the crushed pineapple repeatedly with the backend of a spoon to thoroughly press out all the juice (reserve the juice). Set aside.
- Place the all the Dry Ingredients into a large mixing bowl, whisk to combine.
- Add all the Wet Ingredients (including the drained pineapple and pineapple juice) to the dry ingredients and mix thoroughly by hand to incorporate all the ingredients.
- Carefully spoon the batter into the paper-lined muffin tin up to the top. If topping with shredded coconut, generously coat the entire top of each muffin with a generous sprinkling of shredded coconut, then slightly press the coconut flakes onto the batter to adhere it to the muffins.
- Allow to sit for 5 minutes on the counter before placing in the oven.
- Place in a 400 F preheated oven for 10 minutes, then after 10 minutes, lower the oven temperature to 375 F for 7 to 9 minutes or until a toothpick comes out clean.
- Remove from the oven and allow the muffins to cool in the muffin tin for 10 minutes, then remove the muffins and move them to a cooling rack. Allow to cool for 45 minutes on the cooling rack, then enjoy! Store at room temperature in an air-tight container.
Notes
Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Servings: Makes 12 regular-sized muffins
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