Pineapple and Coconut Muffins

I thought of naming these muffins Pina Colada Muffins but found it a bit tacky. What do you think? Should I change the name? Anyway, regardless of what they are called, they are delicious and healthy as well. The pineapples are very good for your stomach, containing bromelain, an enzyme that breaks down protein. The bromelain from pineapples can be used as an anti-inflammatory agent. Pineapple's nutrients include calcium, potassium, fibre, and vitamin C. It is low in fat and cholesterol. Pineapple also helps build healthy bones since they are rich in manganese which is a trace mineral that is needed for healthy bones. Carrots play an important role in anti-cancer effect because they contain lots of antioxidants. These muffins freeze very well and are always popular in my husband's lunch box.

Note that the weight of the pineapple is measured after trimming.

I prefer to use silicone muffins pans as I find they are easier to work with than the traditional muffins pans.

Muffins with a tropical twist!

This recipe is:

  • Lactose (dairy) free
  • Nut free

Pineapple and Coconut Muffins

Makes 10-12 muffins


  • 350 grams (12¾ oz) spelt flour
  • 2 teaspoons aluminium free and gluten free baking powder
  • ½ teaspoon salt (Himalaya or sea salt)
  • 1 tablespoon wheat germ (optional)
  • 30 grams (1 oz) desiccated coconut + 2 tablespoons for the topping
  • 160 grams (5½ oz) fresh pineapple or tinned in own juice
  • 100 grams (3½ oz) Rapadura (or other raw cane sugar) + 1 tablespoon for the topping
  • 170 millilitres (6 fluid oz) pineapple juice
  • 125 millilitres (4¼ oz) apple sauce (without added sugar)
  • 2 eggs (please use free range eggs)
  • 1 tablespoon coconut oil
  • 1 tablespoon agave nectar


  1. To peel the pineapple, place it base side down and carefully slice off the skin, carving out any remaining hard "eyes" with the tip of your knife. Then cut the pineapple into quarters, remove the core (hard part in the middle) and cut 160 grams pineapple into very small pieces.
  2. In a large bowl, sift together the 350 grams spelt flour, 2 teaspoons baking powder and ½ teaspoon salt.
  3. Add the 25 grams wheat germ, the 160 grams pineapple and the 30 grams desiccated coconut. Mix everything well together.
  4. In a separate, medium bowl combine the 2 eggs, 100 grams raw cane sugar, 1 tablespoon agave nectar, 1 tablespoon coconut oil, 125 millilitres apple sauce and 170 millilitres pineapple juice. Mix well.
  5. With a large wooden spoon, fold the wet ingredients into the dry ingredients. Do this swiftly and do not stir, only fold approximately 8-10 times.
  6. The batter will look fairly ugly but this is fine since it will ensure that the muffins will be light.
  7. Lightly grease a silicone muffins pan with a few drops coconut oil and fill each cup two thirds to the rim.
  8. Sprinkle the muffins with the 2 tablespoons desiccated coconut and the 1 tablespoon raw cane sugar.
  9. Bake at 180 degrees Celsius/350 Fahrenheit/Gas Mark 4, for 30-35 minutes.
  10. Remove the muffins from the oven and cool in the tins for 5 minutes before transferring to a wire rack. Let cool completely if using a silicone muffins pan as the muffins will be easier to remove.


  • You can use tinned pineapple although you have to ensure that there is no added sugar, colourants or other additives. Use organic pineapple if possible.
  • You can use maple syrup instead of the agave nectar.
  • If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes.
  • You can add a handful chopped pecan nuts or walnuts for a tasty treat.
  • You can use whole wheat flour instead of the spelt flour.
  • You can use regular baking powder instead of the aluminium and gluten free one.
  • You can use organic baby food instead of the apple sauce. Use baby food with apples, apricots, pineapples, bananas or pears. Just make sure they are without added sugar.
  • You can use apple juice instead of the pineapple juice.
  • The muffins freeze well.