Pineapple Coconut Muffins are sweet muffins made with shredded coconut and canned pineapple tidbits. A great recipe if you are looking for muffins with a tropical flair, and they are sure to be enjoyed by all.
The Home Baked Vegan’s Pineapple Coconut Muffins are:
Vegan (as always, this means this recipe is made without any animal products, which means these muffins are egg-free and dairy-free)
A tasty way to use canned pineapples
A unique canned pineapple dessert recipe
Here is the recipe for The Home Baked Vegan’s Pineapple Coconut Muffins:
1 1/2 Cups All Purpose Flour
1 1/2 tsp Baking Powder
1/4 Cup Apple Sauce
1/2 Cup Cashew Milk (or other dairy-free milk of your choice)
1/4 Cup Pineapple Juice
1/2 Cup Brown Sugar
1/4 Cup Sugar
3/4 Cup Pineapple Tidbits
3/4 Cup Shredded Coconut
Preheat the oven to 350′
In a large bowl, mix together the brown sugar, sugar, apple sauce, pineapple juice, and cashew milk.
In a separate bowl, sift together the flour and baking powder.
Add the dry ingredients to the wet ingredients, and stir until combined.
Stir in the pineapple tidbits and the shredded coconut.
Pour the batter into lined muffin tins and bake for 23 minutes, or until a skewer inserted into the middle of the muffins comes out clean.
Remove from the oven and let cool.
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