Healthy Tropical Muffins Recipe

Healthy Tropical Muffins Recipe

How To Make Healthy Tropical Muffins

Made extra luscious and rich, these low-fat tropical muffins are made fruity with banana, pineapple, and shredded coconut, for a decadent dessert!

Preparation: 25 minutes
Cooking: 18 minutes
Cool Time: 17 minutes
Total: 1 hour



  • cupwhite whole wheat flour,or a mix of whole wheat and all-purpose flour, spooned and leveled
  • 1tspbaking soda
  • ¼tspsalt
  • ½tspground cinnamon
  • ¼cuphoney,or pure maple syrup
  • ½cuplight brown sugar,or dark brown sugar, loosely packed
  • 1cupbanana,(about 2 large bananas), very ripe, mashed
  • ¼cupvanilla Greek yogurt,non-fat, or any yogurt
  • 1large egg,beaten
  • ¾cupmilk,or almond milk, or any kind of milk
  • 1orange zest,(from 1 orange)
  • cupfresh pineapple,diced
  • 1banana,thinly sliced, for topping, optional
  • ¼cupcoconut,shredded, optional


  1. Preheat the oven to 350 degrees F. Spray a muffin pan with nonstick cooking spray.

  2. Gently whisk the flour, baking soda, salt, and cinnamon together in a large bowl until combined. Set aside.

  3. In a separate bowl, mix the honey and brown sugar together – it will be thick and lumpy. Try to get out as many lumps. Add the mashed banana, yogurt, and beaten egg.

  4. Slowly pour the wet ingredients into the dry ingredients. Gently begin to fold it all together. It will be very thick.

  5. Add the milk slowly and continue to gently mix the ingredients together. Fold in the orange zest and pineapple. Do not overmix the batter.

  6. Divide the batter between 15 muffin cups. Fill all the way to the top.

  7. Bake the first 12, then the last 3 in another batch. Fill the empty muffin cups halfway with water in the 2nd batch to ensure even baking.

  8. Bake the muffins for 17 to 18 minutes or until very lightly browned on the edges. A toothpick inserted in the center should come out clean. 

  9. Remove from the oven and place the pan on a wire rack. Allow muffins to cool.

  10. Serve and enjoy!

Recipe Notes

  • The milk will thin everything out, but the batter will still remain thick.
  • The muffins remain fresh and moist stored in an airtight container at room temperature for 2 days or in the refrigerator for 1 week.
  • Freezing Instructions: Muffins can be frozen for up to 3 months. Thaw overnight in the refrigerator and warm to preference before serving.
  • Do not use cupcake liners as the muffins will stick to the liners.


  • Calories: 152.08kcal
  • Fat: 2.01g
  • Saturated Fat: 1.00g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 0.31g
  • Polyunsaturated Fat: 0.35g
  • Carbohydrates: 31.86g
  • Fiber: 3.11g
  • Sugar: 14.42g
  • Protein: 4.19g
  • Cholesterol: 14.26mg
  • Sodium: 137.50mg
  • Calcium: 34.22mg
  • Potassium: 204.38mg
  • Iron: 0.98mg
  • Vitamin A: 12.08µg
  • Vitamin C: 8.81mg
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