Coconut Pineapple Muffins
Recipe type: Muffin
Cuisine: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
These vegan coconut pineapple muffins are soft, moist and flavorful, with a perfect amount of coconut and pineapple. They also have whole wheat flour and wheat germ in them for added nutrients and fiber! Perfect for any brunch, breakfast, or summer cookout.
  • 1 large banana, mashed (about ½ cup)
  • ½ cup cane sugar
  • ½ cup soy milk
  • ⅓ cup oil (neutral flavored)
  • ¾ cup crushed pineapple, undrained
  • 1 tsp vanilla extract
  • 1 cup all purpose flour
  • ½ cup whole wheat flour
  • ½ cup unsweetened shredded coconut (plus more for topping)
  • ¼ cup wheat germ
  • ½ tsp salt
  • 2 tsp baking powder
  1. Preheat oven to 350ยบ. Line a standard size muffin tin with 12 paper liners.
  2. In a medium mixing bowl, mix mashed banana and sugar until fully combined.
  3. Next, add soy milk, oil, crushed pineapple, and vanilla extract and whisk well.
  4. Add remaining dry ingredients to wet ingredients and stir just until there are no lumps. Be careful not to overmix!
  5. Carefully fill each muffin tin about ¾ of the way full with batter. Sprinkle extra shredded coconut on top of batter.
  6. Bake muffins for 18 minutes, or until a toothpick inserted in the center comes out clean.
Recipe by Seasoned with Sunshine at