Coconut Pineapple 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.
- Prep Time: 5 mins
- Cook Time: 18 mins
- Total Time: 23 mins
- Yield: 12 muffins
- Category: Muffin
- Cuisine: Breakfast
Ingredients
- 1 large banana, mashed (about 1/2 cup)
- 1/2 cup cane sugar
- 1/2 cup soy milk
- 1/3 cup oil (neutral flavored)
- 3/4 cup crushed pineapple, undrained
- 1 tsp vanilla extract
- 1 cup all purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup unsweetened shredded coconut (plus more for topping)
- 1/4 cup wheat germ
- 1/2 tsp salt
- 2 tsp baking powder
Instructions
- 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 3/4 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.