How To Make Coconut Pineapple Muffins
The tropical flavors of coconuts and pineapples shine bright in this recipe for coconut pineapple muffins. This is also a low fat and low sugar recipe.
Serves:
Ingredients
- 1½cupsall-purpose flour
- ½cupwhole wheat flour
- ½cupgranulated sugar
- 1½tspbaking powder
- ½tspBaking Soda
- ¼tspsalt
- 1¼cupslight coconut milk
- 2tbspcanola oil
- 1cuppineapple,fresh or canned, coarsely chopped
- ¼cupcoconut flakes
- 1largeegg,lightly beaten
- Cooking spray
For Glaze:
- ½cuppowdered sugar
- 2tsplight coconut milk
- pineapple slices,optional
- shaved coconut,optional, for garnish
Instructions
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Preheat oven to 400 degrees F.
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Combine both flours, sugar, baking powder, baking soda and salt in a large bowl; make a well in center of mixture. Combine coconut milk, oil and egg in a bowl; add to flour mixture. Stir just until moist. Gently fold in pineapple and coconut flakes. Spoon batter into 12 muffin cups lined with paper wrappers.
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Bake at 400 degrees F for 18 minutes or until lightly browned. Remove muffins from pan; cool on a wire rack. After the muffins have cooled, combine powdered sugar and coconut milk in a bowl.
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Drizzle the glaze over the muffins. Garnish with pineapple slices and coconut shavings if desired.
Nutrition
- Calories: 299.94kcal
- Fat: 8.72g
- Saturated Fat: 2.84g
- Trans Fat: 0.01g
- Monounsaturated Fat: 3.40g
- Polyunsaturated Fat: 1.69g
- Carbohydrates: 54.15g
- Fiber: 3.76g
- Sugar: 31.56g
- Protein: 3.90g
- Cholesterol: 15.50mg
- Sodium: 162.35mg
- Calcium: 72.71mg
- Potassium: 246.47mg
- Iron: 1.63mg
- Vitamin A: 12.06µg
- Vitamin C: 85.95mg
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