Tropical Pineapple Zucchini Coconut Muffins – Dairy Free

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We love pineapple. Juicy and naturally super sweet. It’s now in season all together with zucchini (aka summer squash). We will enjoy them for the whole summer. Zucchini are such a versatile vegetable and can be used both in savory and sweet recipes like in today’s pineapple muffins. Moist, naturally sweet, we really loved this recipe. The pineapple and coconut flavors nicely dominate and the zucchini provide body and moist to the muffins.

This recipe can be served to little ones, toddlers and adults! It’s a nice breakfast idea and on-the-go lunch.

It’s also a great way to offer veggies to little ones without any complain. Ready to bake?

HOW TO MAKE PINEAPPLE ZUCCHINI MUFFINS STEP BY STEP

The procedure is very simple. Let’s turn on the oven to 350F!

Grate the zucchini, don’t squeeze them and set them aside. Prepare the pineapple too. Peel it, remove the hard central core and chop it in small pieces. I bought a whole fresh pineapple as it’s in season now but you can easily use pre-cut slices (easy!) or even canned pineapple (check out that there is no added sugar in the can).

In a large bowl whisk the eggs with the sugar for 1-2 minutes up until you will obtain a pale yellow foamy mix. Add the vanilla and the coconut oil, mix.

In a separate bowl combine together the dry ingredients: flour, baking soda, baking powder and salt. Mix with a fork.

Slowly scoop the dry ingredients into the wet mix and whisk well.

It’s time to add the zucchini and the pineapple. Slowly add them into the batter and mix gently. Add also the coconut flakes or shredded coconut.

Line a muffin tin with cupcake liners and fill them a bit more than a half with the batter.

Bake in preheated oven to 350F for 20-22 minutes.

Remove from the oven, remove the muffins from the tin and let them cool down completely for 10 min before enjoying them.

HOW TO CHECK IF THE MUFFINS ARE DONE?

The toothpick rule always works. If inserting a toothpick in the center of the muffins, it comes out clean, the muffins are ready. You will also see that the muffins are done when the edges will be lightly brown and the top will be nicely raised and firm.

CAN I SUBSTITUTE COCONUT OIL?

Yes, you can add another kind of fat like butter or vegetable oil in the same quantity.

HOW CAN I STORE THE MUFFINS?

You can store the muffins on the countertop in an air tight container for 3-4 days or if the temperature outside it’s too warm (in the summer) refrigerate them in an air tight container for up to 4-5 days.

CAN I FREEZE THE MUFFINS?

This recipe freezes very well. Freeze the muffins in a freezer plastic bag or freezer container. To thaw them simply remove from the freezer and let thaw naturally on the countertop.

The trick is not to remove them from the freezer bag up until they are thawed so that they will keep the moist inside.

EGG-FREE MUFFINS?

Yes you can, but the muffins will not come out so fluffy and airy. You can substitute the 2 eggs with 1 medium ripe banana and either 1 Tbsp chia seeds or 1 Tbsp ground flax seeds.

GLUTEN-FREE MUFFINS?

Yes! This recipe works very well with a gluten-free flour mix too. I tried the King Arthur’s one and works very well.

CAN I SERVE THE MUFFINS TO MY BABY?

The muffins are so soft and moist that can be easily served to a baby.

I would simply break them in small pieces and place them in front of your baby. They will be happy to grab and enjoy them. You can switch the sugar with maple syrup or totally skip the sugar and add 1/2 ripen banana for extra natural sweetness.

MORE VEGETABLES AT BREAKFAST RECIPES?

Banana Avocado Almond Pancakes – 6M Vegan

Zucchini Brownies – plant based, flourless, dairy free +12M

Cocoa Banana Cauliflower Porridge – Toddler breakfast

Oat Zucchini Blueberry Apple Pancakes +9M

Green Iron Boosting Smoothie

Carrot Apple Oatmeal +6M

Avocado Brownies – no eggs no dairy

Zucchini pancakes

Sweet peas green pancakes

PrintPineapple Zucchini Coconut Muffins – Dairy FreeIngredients

1cupchopped pineapple
1cupgrated zucchini
2mediumeggs
1.5cupall purpose flour
1tspbaking soda
1tspbaking powder
1/2tspsalt
1/2cupsugar
1Tbspvanilla extract
2/3cupcoconut oil
2Tbspshredded coconut

Instructions

Grate the zucchini, don’t squeeze them and set them aside.
Chop the pineapple in small pieces and set aside.
In a large bowl whisk the eggs with the sugar for 1-2 minutes up until you will obtain a pale yellow foamy mix. Add the vanilla and the coconut oil, mix.
In a separate bowl combine together the dry ingredients: flour, baking soda, baking powder and salt. Mix with a fork.
Slowly scoop the dry ingredients into the wet mix and whisk well.
It’s time to add the zucchini and the pineapple. Slowly add them into the batter and mix gently. Add also the coconut flakes or shredded coconut.
Line a muffin tin with cupcake liners and fill them a bit more than a half with the batter. Bake in preheated oven to 350F for 20-22 minutes. Remove from the oven, remove the muffins from the tin and let them cool down completely for 10 min before enjoying them.