Have a taste of the tropics with these Vegan Pineapple Coconut Muffins! They’re super soft, full of tropical flavor, and no one would ever guess that they are dairy-free + vegan.
When I went on a walk yesterday and could take off my jacket to feel the sun on my skin without shivering, I got the biggest smile on my face. It’s amazing how a little sunshine can make a city come alive.
After being in Costa Rica last week, basking in 90ºF+ weather, it was such a relief to come back to Seattle and see that spring has finally started to show itself. The past few days, the sun has inched past the 60s and settled at 72º – even though I know we’ll still have a few cloudy days (it is Seattle, after all), the worst is officially over.
In order to celebrate the suns return, I wanted to make something tropical. Also, I was really missing all the pineapple that I ate while in Costa Rica. Seriously, there were piles of it on my plate every morning, along with mangos, watermelon, papaya, and maracuyá. I wish someone would cut up all that fruit for me everyday 😍 *life goals*
These muffins definitely helped me get over it though and satisfied my craving for some more of the tropics. The recipe is adapted from my super popular Vegan Blueberry Muffins, which means it’s super easy and absolutely delicious.
This recipe is kept vegan by using a banana in place of an egg – the texture helps mimic the binding and moisture that an egg would add, but it doesn’t add much of a banana flavor! I used coconut milk, but if you have another dairy-free milk on hand, any kind would work.
For the pineapple, I opted to buy fresh and dice it up into small pieces. I bought a container of precut pineapple to make life easier for myself, but you could also use canned pineapple. Just be sure to drain it and dice it up before using.
I used toasted unsweetened shredded coconut because I’m not a big fan of the texture of sweetened coconut, especially when it’s added to baked goods. I definitely didn’t think these were overly coconutty, especially since they don’t have that stringy, chewy coconut. My roommate doesn’t like coconut, but she still liked these! Toasting is definitely key – it adds so much flavor to those flakes.
These Vegan Pineapple Coconut Muffins have me craving summer, bad! Luckily, you can whip up a batch of sunshine while we wait :D enjoy!
Remember to #bakerita if you try the recipe!
Vegan Pineapple Coconut Muffins
- 1½ cup all-purpose flour
- ¼ cup light brown sugar
- ⅓ cup white sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- ¼ teaspoon cinnamon
- ⅓ cup coconut oil melted (you could also use vegetable oil)
- 1 large banana mashed (about ⅓ cup)
- ⅓ cup coconut milk or other non-dairy milk, such as almond or rice
- 1 teaspoon vanilla extract
- ½ cup fresh pineapple diced (or canned - drain before using)
- ½ cup unsweetened shredded coconut toasted
- Unsweetened flaked coconut for topping (optional)
- Preheat oven to 375ºF. Grease muffin cups or line with muffin liners.
- Combine the all purpose flour, brown sugar, white sugar, salt and baking powder. Add in milk of choice, mashed banana, vanilla extract, and coconut oil and stir until just moistened. Fold in pineapple and toasted coconut. Divide the batter between the muffin cups, they should be about ¾ full. Sprinkle with unsweetened flaked coconut if using.
- Bake for 17 to 20 minutes in the preheated oven, or until a toothpick comes out clean.