This is it… These Vegan Coconut Pineapple Muffins are seriously the. best. muffins. I have ever had – and no, I’m not exaggerating. It’s like having a party in your mouth.
If you thought a muffin was supposed to be dense and dry, these will change your mind. They are soft, moist and flavorful, with a perfect amount of coconut and pineapple.
If you like anything pina colada flavored, you have to try these. (And if you don’t… You still need to try them 😉 ) Plus, they have whole wheat flour and wheat germ for added nutrients and fiber!
There really aren’t any secrets to these… It’s as easy as mixing everything together and baking it. The only secret will be figuring out how to keep them from disappearing as soon as you make them (when you figure that one out, let me know). My family loves these, and eats them almost as quick as I can bake them!
These muffins are the perfect addition to any breakfast or brunch, and are so good you could even eat them as a dessert. Take a batch to your next summer picnic or cookout, and let me know what you think!
- 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
- Preheat oven to 375º. Line a standard size muffin tin with 12 paper liners.
- In a medium mixing bowl, mix mashed banana and sugar until fully combined.
- Next, add soy milk, oil, crushed pineapple, and vanilla extract and whisk well.
- Add remaining dry ingredients to wet ingredients and stir just until there are no lumps. Be careful not to overmix!
- Carefully fill each muffin tin about ¾ of the way full with batter. Sprinkle extra shredded coconut on top of batter.
- Bake muffins for 18 minutes, or until a toothpick inserted in the center comes out clean.
Note: Love muffins? Try my Vegan Blueberry Muffins!