Breakfast Fruit Pineapple Snack

Pineapple Coconut Muffins

Pineapple Coconut Carrot Muffins_2 on Whisk Together

I finished “The Chaperone” by Laura Moriarty.  I was pretty good and neat to read about the era of silent movies and prohibition.


I was trying to use up my carrots and pineapple and arrived at this recipe.  If you like pineapple and coconut combos, then you will like this recipe!

Pineapple Coconut Carrot Muffins_3 on Whisk Together

Pineapple Coconut Muffins


  • 1 cup AP flour (or white whole wheat)
  • 1 cup whole wheat flour (or white whole wheat)
  • 1 cup old fashioned oats
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground ginger (optional)
  • 1 cup milk
  • 3/4 cup applesauce
  • 3/4 cup or 1/2 cup brown sugar
  • 1/3 cup vegetable oil (or sub applesauce)
  • 1 egg
  • 2 tsp. vanilla
  • 1 and 1/2 cups grated carrots (about 3 medium to large ones. I use a small grate.)
  • 1/2 cup plus additional sweetened flaked coconut
  • 1 cup of pineapple cut into small chunks or drained from a can


  1. Preheat oven to 375 degrees. Prep your muffin pan with cupcake liners or baking spray. This recipe makes 18 muffins.
  2. In a great big bowl, mix the dry stuff: flours, oats, baking powder, baking soda, salt, cinnamon and ginger.
  3. In a medium size bowl, mix the wet stuff: milk, applesauce, brown sugar, oil or applesauce, egg and vanilla.
  4. Add wet to dry. Stir until just combined and leaving streaks of flour.
  5. Add the carrots, 1/2 cup coconut and pineapple. Stir gently.
  6. Scoop into the muffin about 3/4 - to almost full.
  7. Sprinkle more coconut on top. Bake 20-25 minutes. Cool for 10 minutes. Remove from pan and cool on cooling rack. Store at room temperature or freeze for later.


Recipe from Kitchen Treaty


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