These gluten-free pineapple coconut muffins are a delightful tropical treat that will transport your taste buds to a sunny paradise. Perfect for breakfast or a midday snack, they combine the sweetness of pineapple with the rich flavor of coconut.
If you're not familiar with gluten-free baking, you might need to pick up a gluten-free flour blend from the supermarket. Additionally, crushed pineapple and coconut flakes might not be staples in your pantry, so be sure to grab those as well.

Ingredients For Gluten-Free Pineapple Coconut Muffins
Gluten-free flour blend: A mix of different gluten-free flours that mimics the properties of regular flour.
Granulated sugar: Adds sweetness to the muffins.
Baking powder: Helps the muffins rise and become fluffy.
Baking soda: Works with the baking powder to provide lift.
Salt: Enhances the flavors of the other ingredients.
Crushed pineapple: Provides moisture and a tropical flavor.
Coconut flakes: Adds texture and a rich coconut taste.
Eggs: Binds the ingredients together and adds structure.
Vegetable oil: Keeps the muffins moist.
Vanilla extract: Adds a hint of vanilla flavor.
Technique Tip for This Recipe
When mixing the wet ingredients into the dry ingredients, be careful not to overmix. Overmixing can lead to dense and tough muffins. Stir until the ingredients are just combined, which will help keep the muffins light and fluffy. Additionally, make sure the crushed pineapple is well-drained to avoid adding excess moisture to the batter, which can affect the texture of the muffins.
Suggested Side Dishes
Alternative Ingredients
gluten-free flour blend - Substitute with almond flour: Almond flour provides a nutty flavor and is naturally gluten-free, making it a great alternative.
granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a subtle caramel flavor.
baking powder - Substitute with baking soda and cream of tartar: Mix ¼ teaspoon baking soda with ½ teaspoon cream of tartar to replace 1 teaspoon baking powder.
baking soda - Substitute with baking powder: Use 3 times the amount of baking powder as a substitute, but note that it may affect the texture slightly.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral profile.
crushed pineapple - Substitute with applesauce: Applesauce adds moisture and sweetness, though it will change the flavor profile.
coconut flakes - Substitute with chopped nuts: Chopped nuts like almonds or walnuts add a crunchy texture and nutty flavor.
eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water per egg. This is a common vegan substitute that binds ingredients well.
vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor and is a healthier fat option.
vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor to the coconut and pineapple.
Other Alternative Recipes Similar to This
How To Store / Freeze These Muffins
To keep your muffins fresh and delicious, store them in an airtight container at room temperature for up to 3 days. This will help maintain their moist texture and prevent them from drying out.
If you want to extend their shelf life, place the muffins in the refrigerator. They can last up to a week when stored this way. Just be sure to bring them to room temperature or warm them slightly before serving to enjoy their full flavor.
For longer storage, freezing is an excellent option. First, allow the muffins to cool completely on a wire rack. This step is crucial to prevent condensation from forming inside the storage container, which can make the muffins soggy.
Once cooled, wrap each muffin individually in plastic wrap or aluminum foil. This helps to protect them from freezer burn and keeps them tasting fresh.
Place the wrapped muffins in a large freezer-safe bag or an airtight container. Label the bag or container with the date so you can keep track of how long they've been stored.
When you're ready to enjoy a muffin, remove it from the freezer and let it thaw at room temperature for about an hour. For a quicker option, you can microwave the muffin on a low setting for 20-30 seconds.
If you prefer a warm muffin, preheat your oven to 350°F (175°C) and reheat the muffins for 5-10 minutes. This will bring back their freshly baked aroma and texture.
Remember, frozen muffins can be stored for up to 3 months. Beyond that, they may start to lose their flavor and texture.
How To Reheat Leftovers
Oven Method: Preheat your oven to 350°F (175°C). Place the muffins on a baking sheet and cover them loosely with aluminum foil to prevent them from drying out. Heat for about 10 minutes or until warmed through. This method helps maintain the muffins's original texture and flavor.
Microwave Method: Place a muffin on a microwave-safe plate. Heat on medium power for 20-30 seconds. If the muffin is not warm enough, continue heating in 10-second intervals. Be cautious not to overheat, as this can make the muffin rubbery.
Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the muffins directly on the rack or on a baking sheet. Heat for 5-7 minutes, checking frequently to ensure they do not overheat. This method gives a slightly crisp exterior while keeping the inside moist.
Steaming Method: If you want to retain maximum moisture, place the muffins in a steamer basket over simmering water. Cover and steam for about 5 minutes. This method is excellent for keeping the muffins soft and moist.
Air Fryer Method: Preheat your air fryer to 300°F (150°C). Place the muffins in the basket and heat for 3-5 minutes. This method can give a slightly crispy exterior while keeping the inside tender and moist.
Best Tools for This Recipe
Oven: Preheat to 350°F (175°C) to bake the muffins to perfection.
Muffin tin: Holds the muffin batter in individual portions for baking.
Paper liners: Line the muffin tin to prevent sticking and for easy cleanup.
Large mixing bowl: Used to combine the dry ingredients.
Medium mixing bowl: Used to mix the wet ingredients.
Whisk: Helps to evenly mix the dry ingredients.
Spatula: Useful for folding the wet and dry ingredients together.
Measuring cups: Ensures accurate measurement of the flour, sugar, and other ingredients.
Measuring spoons: For precise measurement of baking powder, baking soda, salt, and vanilla extract.
Can opener: Needed to open the can of crushed pineapple.
Strainer: Drains the crushed pineapple to remove excess liquid.
Toothpick: Used to check if the muffins are done by inserting into the center.
Wire rack: Allows the muffins to cool completely after baking.
How to Save Time on Making These Muffins
Pre-measure ingredients: Measure and prepare all ingredients in advance to streamline the baking process.
Use canned pineapple: Opt for canned crushed pineapple to save time on peeling and chopping.
One-bowl method: Mix wet ingredients directly into the dry ingredients to minimize cleanup.
Quick cooling: Transfer muffins to a wire rack immediately after baking to speed up the cooling process.
Batch baking: Double the recipe and freeze extra muffins for a quick snack later.

Gluten-Free Pineapple Coconut Muffins
Ingredients
Muffin Ingredients
- 2 cups Gluten-free flour blend
- 1 cup Granulated sugar
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 1 cup Crushed pineapple, drained
- ½ cup Coconut flakes
- 2 Large eggs
- ½ cup Vegetable oil
- 1 teaspoon Vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine the crushed pineapple, coconut flakes, eggs, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Nutritional Value
Keywords
I suggest you try these favourites too!
- Vegetarian Stuffed Peppers Recipe1 Hours
- Vegetarian Quesadillas Recipe25 Minutes
- Vegetable Ratatouille Recipe1 Hours
- Stuffed Bell Peppers With Quinoa Recipe45 Minutes
- Stuffed Bell Peppers With Quinoa And Veggies Recipe45 Minutes
- Spiced Carrot And Ginger Soup Recipe45 Minutes
- Sautéed Vegetables Recipe25 Minutes
- Roasted Eggplant Recipe40 Minutes
- Quinoa And Vegetable Soup Recipe45 Minutes
- Mediterranean Vegetable Skewers Recipe30 Minutes
- Herbed Quinoa Salad Recipe30 Minutes
- Grilled Portobello Mushrooms Recipe25 Minutes
Leave a Reply