Delicious Pineapple Coconut Muffins made with fresh pineapple and heavy on coconut flavor from coconut flour, coconut oil and coconut flakes and a touch of cardamom.
Are you missing your trip to tropics? Then try this Pineapple Coconut Muffin made with fresh pineapple pieces and extra dose of coconut and a touch of exotic spice cardamom. The combo between pineapple and muffins are a match made in heaven. When they come together it create wonders. You will land in tropical island without even leaving your home.
Health Benefits of Pineapple and Coconut?
Pineapple is considered as nature’s healing fruit or nature’s candy because of its abundance of vitamins, minerals, and enzymes. It contains a great amount of Vitamin C (half of the daily recommended) along with Thiamine and Manganese. Pineapples also has the super enzyme, Bromelain which is protein digesting enzyme that help to reduce inflammation in the body.
Melons and pineapple are known have medium Glycemic Index values along with dried fruits such as dates, raisins, and sweetened cranberries. If you are diabetic, eat pineapple in moderation and also pair it with protein or healthful fat such as nuts, seeds, nut butter or avocado to limit the its effects on blood sugar levels.
Coconut is a lot healthier than many people think. It is rich in fiber and full of essential vitamins and minerals, such as vitamins C and E, iron, selenium, sodium, magnesium, and phosphorus. Its water is nature’s energy drink with full of electrolytes, which help to keep the body properly hydrated, However its flesh (or meat) and oil that comes forms an excellent source of healthy fat that helps give HDL the ‘good’ cholesterol a boost.
How to make this Pineapple Coconut muffins?
You need following ingredients to make this recipe.
Flour: I used whole wheat pastry flour; you can use white whole wheat flour instead.
Or you can make a mix of whole wheat flour and all-purpose flour.
Coconut flour: it gives extra coconut flavor. If you do not have it hand use all-purpose flour
Coconut oil: Coconut oil adds extra fats as well as coconut flavor. If you do not want to use coconut oil use any mild tasting oil. But in that case use coconut milk instead of milk.
Milk: I used regular milk, but you can use coconut milk instead, and in that cause ¼ cup +¼ cup water
Baking powder and baking soda makes lighter and fluffier muffins.
Cardamom: This gives exotic touch to recipe, if you do not want to use it use vanilla extract instead.
Eggs: Not only act as binder also gives lift to the muffins.
Pineapple: I used fresh pineapple. If you are using canned pineapple use only pineapple and reduce the amount of sugar in the recipe.
Sugar: I used both granulated sugar and brown sugar. Both sugar is needed to bring out richness of pineapple.
Yogurt: add tenderness to the muffins. I used plain yogurt, if you are using pineapple flavored yogurt then reduce the amount of sugar.
If you are using canned pineapple use only strained fruit and reduce about ¼ cup of sugar from the recipe otherwise you will end up with a sweeter version.
For topping I used unsweetened coconut flakes. If you want a sweeter muffin use sweetened coconuts.
You can add nuts to these muffins, I think pecan, cashew nuts or walnut will be delicious.
You can add mashed banana to make banana pineapple coconut muffins. If you add carrot, then it becomes carrot pineapple coconut muffins.
If you try this recipe, please tag me @nidhinikhil on Instagram @zestysouthindiankitchen in Facebook. I made this pineapple coconut muffins with fresh pineapple as part of MuffinMonday
If you like this tropical flavored muffins, then try this too
Pineapple Coconut Muffins with Fresh pineapple
- 1 cup / 149g whole wheat pastry flour
- ½ cup/ 51g coconut flour
- 1 ½ teaspoons / 4g baking powder.
- ½ teaspoon /2g baking soda
- ¼ teaspoon salt
- ¼ teaspoon cardamom
- 1 large eggs
- ⅓ cup/ 58g coconut oil
- ½ cup / 118g whole-milk plain yogurt
- ½ cup /123g milk
- ½ cup /100g granulated sugar
- ¼ cup/ 52g packed light brown sugar.
- 1 cup + 3 tablespoon / 200g pineapple chopped.
- 3 tablespoons Coconut flakes
- Preheat oven to 425°F. Line 12 muffin cups with paper liners.
- In a large bowl whisk whole-wheat pastry flour, coconut flour, baking powder, baking soda, cardamom, and salt in a medium bowl.
- In another bowl add oil and granulated sugar and brown sugar and mix well . To this add yogurt, egg, and milk.
- Gently fold the flour mixture into the wet mixture. To this add pineapple pieces and finally fold in. Divide the batter among the prepared muffin cups and sprinkle with 3 tablespoon coconut flakes and pineapple.
- Bake the muffin 425°F for first 5 minutes and then reduce the temperature to 350°F and continue to bake for another 15 minutes.
- Bake until the tops spring back when touched lightly and the coconut is golden brown. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool to room temperature.
Individually wrap and store at room temperature for up to 2 days or freeze for up to 1 month.
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.