Vegan Pineapple Coconut Muffins
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.
Servings 10 muffins
Ingredients
- 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; you can also use canned - drain before using
- ½ cup unsweetened shredded coconut toasted, plus more for topping
Instructions
- Preheat oven to 375ºF. Grease muffin cups or line with muffin liners.
- Combine the all-purpose flour, brown sugar, white sugar, salt, baking powder, and cinnamon.1½ cup all-purpose flour, ¼ cup light brown sugar, ⅓ cup white sugar, ½ teaspoon salt, 2 teaspoons baking powder, ¼ teaspoon cinnamon
- Add in milk of choice, mashed banana, vanilla extract, and coconut oil and stir until just moistened. Fold in pineapple and toasted coconut.⅓ cup coconut oil, 1 large banana, ⅓ cup coconut milk or other non-dairy milk, 1 teaspoon vanilla extract, ½ cup fresh pineapple, ½ cup unsweetened shredded 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. Let cool for 20 minutes in the pan before removing to cool completely on a cooing rack.
