1. Home
  2. Recipes
  3. Tropical muffins

Soft coconut pineapple muffins

Featured in Sweet bites of pure joy.

These yogurt muffins reimagine traditional baked treats with tropical vibes and a healthier twist. The use of low-fat yogurt and whole wheat flour creates a tender texture while keeping them lighter in fat. Unsweetened shredded coconut and fresh pineapple provide a perfect mix of sweetness and tropical freshness. Coconut oil adds moisture and enhances the tropic-inspired flavors. You can sweeten them naturally with honey or maple syrup instead of refined sugar. They’re a great pick for a balanced breakfast or a fun brunch treat, offering nutritious ingredients and delicious taste.
Pin it Share it Send it Print it Jump To Recipe
alicia in the kitchen
Updated on Tue, 04 Mar 2025 22:18:11 GMT
Pineapple Coconut Yogurt Muffins Pin it
Pineapple Coconut Yogurt Muffins | Tasteofsavor.com

These tropical yogurt muffins combine the sweet flavors of coconut and pineapple with light and airy yogurt for a tender, fluffy treat that tastes like a beach vacation. This balanced recipe offers a healthier twist on traditional muffins while keeping all the delicious satisfaction.

These muffins have become a go-to family snack, delighting even those who typically avoid lighter desserts. The tropical combination creates an irresistible treat perfect for any time of day.

Key Ingredients and Tips

  • Greek yogurt: Use strained 0% fat for best texture
  • Fresh pineapple: Choose ripe fruit for sweetness and flavor
  • Shredded coconut: Unsweetened works best
  • Coconut oil: Select virgin organic for authentic taste
  • Honey: Light acacia honey complements without overpowering
  • Whole wheat flour: Adds fiber and structure

Step-by-Step Instructions

1.
Start by straining the yogurt in a cheesecloth-lined sieve for 30 minutes to remove excess moisture.
2.
Prepare fresh pineapple by dicing and lightly sautéing to reduce moisture content - critical for proper texture.
3.
Combine wet ingredients carefully. Add barely-melted coconut oil in a thin stream while whisking constantly.
4.
Sift dry ingredients together for even distribution and smooth texture.
5.
Fold mixture gently until just combined - some flour streaks are fine.
6.
Fill muffin cups three-quarters full using an ice cream scoop for consistency.

Watch baking time carefully - muffins should be lightly golden and spring back when gently pressed.

These muffins pair perfectly with green mint tea for a light breakfast or afternoon snack.

Muffins coco ananas moelleux Pin it
Muffins coco ananas moelleux | Tasteofsavor.com

This recipe proves that healthy and delicious can coexist in perfect harmony.

Frequently Asked Questions

→ Can I use canned pineapple?
Yes, just make sure to drain it well so the batter doesn’t end up too wet.
→ How should I store these muffins?
Keep them in an airtight container for up to three days or freeze them for up to two months.
→ Can I swap coconut oil with something else?
Sure, you can use a neutral vegetable oil, but you’ll lose the coconut flavor.
→ Can I substitute regular flour for whole wheat?
You can, but the muffins won’t have as much fiber or nutrients.
→ How do I know when they’re fully baked?
Insert a toothpick, and if it comes out clean without batter stuck to it, they’re done.

Tropical muffins

Light and fluffy muffins combining creamy yogurt with tropical coconut and pineapple flavors.

Prep Time
20 Minutes
Cook Time
25 Minutes
Total Time
45 Minutes
By: Alicia

Category: Desserts

Difficulty: Easy

Cuisine: American

Yield: 12 Servings (12 muffins)

Dietary: Vegetarian

Ingredients

→ Wet Ingredients

01 1 cup of low-fat Greek yogurt
02 2 large eggs
03 1/4 cup of melted coconut oil
04 1/3 cup of honey or maple syrup
05 1 teaspoon vanilla extract

→ Dry Ingredients

06 1/2 teaspoon baking soda
07 1 1/2 cups of whole wheat flour
08 1 teaspoon baking powder
09 1/4 teaspoon salt

→ Toppings

10 1 cup of crushed pineapple, well-drained
11 1/2 cup of unsweetened shredded coconut

Instructions

Step 01

Set your oven to 350°F (175°C) and line a muffin tin with paper cups.

Step 02

In a big bowl, stir together the Greek yogurt, eggs, melted coconut oil, honey, and vanilla until it’s nice and smooth.

Step 03

In another bowl, whisk the whole wheat flour, baking powder, baking soda, salt, and shredded coconut.

Step 04

Pour the dry mix into the wet mix and stir gently, just until you can’t see the dry ingredients anymore.

Step 05

Carefully mix in the crushed pineapple.

Step 06

Spoon the batter into the muffin cups and bake for 20-25 minutes. They're done when a toothpick in the middle comes out clean.

Step 07

Let the muffins cool slightly before enjoying them.

Notes

  1. They’ll stay fresh in an airtight container for up to 3 days.
  2. You can freeze them for as long as 2 months.

Tools You'll Need

  • Muffin tin
  • Paper liners
  • Two large bowls
  • Whisk

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains gluten
  • Contains eggs
  • Contains dairy

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 165
  • Total Fat: 7 g
  • Total Carbohydrate: 24 g
  • Protein: 5 g