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Vegan Pineapple Coconut Muffins






Every weekend deserves a muffin and with the new spring weather arriving, it only meant one thing.. 


Vegan Pineapple Coconut Muffins!!


I don’t know about you, but I love anything that’s fruit forward and I’m enamored with with all things pineapple and mango. That being said, these new muffins were a no brainer. For a long time I avoided muffin recipes as I found the texture to be off with vegan recipes. However, once I stumbled upon the perf blend it was recipe after recipe! 


To date I’ve made a vegan Blood Orange MuffinBlueberry BasilLemon Poppy SeedLemon BlackberryMatcha Chocolate ChipCinnamon PearTriple BerryLemon BlueberryDouble Dark Chocolate ChipEggnogGingerbreadPeanut Butter & ChocolateDark Chocolate Strawberry, Orange Cranberry, Peach Oatmeal, Strawberry Basil, Raspberry Almond, Pumpkin Chocolate Chip, Cinnamon Apple, Blueberry Almond, Green Machine ,Lemon Rosemary, & Dark Chocolate & Raspberry muffins!




What’s fab about these muffins, is everything! It’s my staple muffin recipe, packed with pineapple flavor with notes of coconut throughout, dried coconut that adds texture, buttery soft, perf for spring, perf for brunch, and my newest obsession!



If you love all things pineapple or are just craving that effortless spring brunch concept, you have to try these vegan Pineapple Coconut Muffins!!






Why this recipe is great: 









Buttery Soft

Perf for spring












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Vegan Pineapple Coconut Muffins

  • Author: Eat Drink Shrink
  • Total Time: 25 minutes
  • Yield: 6-8 depending on size 1x


  • 1 1/2 cups flour
  • 1/2 cup cane sugar
  • 1/2 teaspoon kosher salt
  • 2 teaspoons baking powder
  • 1/3 cup coconut oil, melted
  • 1 large banana, mashed, 1/2 cup
  • 1/2 cup pineapple juice
  • 1/2 cup crushed pineapple, drained
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened shredded coconut


  1. Heat oven to 350 degrees F., line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups. (optional) Fill the remaining cups with 1 to 2 tablespoons of water to help the muffins bake evenly.
  2. Whisk the flour, sugar, baking powder and salt in a large bowl.
  3. Add melted coconut oil, mashed banana, room temp pineapple juice, vanilla extract, crushed drained pineapple, to a bowl and whisk until smooth. If the mixture is too cold and coconut oil begins to solidify, simply pop in the microwave for a few seconds.
  4. Add wet to dry ingredients and lightly combine. Do not over mix. (The muffin batter will be quite thick) Fill batter into the muffin cups. Top with shredded coconut.
  5. Bake for 15-20 minutes or until a toothpick is inserted in the middle and comes out clean. The larger you make the muffins the longer it will take to cook thru.  If the tops begin to dry out or the coconut begins to brown too much  simply make a tent with aluminum foil to prevent them from further drying out.


If you want to add more crushed pineapple, you could get away with 3/4 cup, a lil moisture will be added, but still really good and not soggy!

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes


  • Serving Size: 1




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  1. Muriel Reilly says:

    Fabulous muffin, thank you!
    I used Bob’s Red Mill whole wheat pastry flour, perfect!
    And ooooops, I mistakenly used a tsp of salt instead of 1/2 tsp! Still delish!

  2. The muffins were delicious and simple to make.They had a nice crust but were soft and moist on the inside.I was out of bananas and substituted it with applesauce, I also added 1 tsp of cinnamon and 1/2 tsp of ginger. Thanks for the recipe.

  3. Michael T says:

    Omg!! I’ve had bad luck with other vegan baked items but these were absolutely amazing! They are so light and flavorful – not too sweet. The toasted coconut on top really did it!

    I didn’t have pineapple juice so I used half orange and half lime juice and it was perfect.

    1. Gabrielle says:

      Oh I loved these muffins. I remember they came out so good! I went through a huge muffin phase so all of mine use the same base and are a win win!

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