Pineapple Coconut Muffins - Vegan & Gluten Free

and I DO, then look no further. These gluten free, dairy free muffins will have you hearing waves crashing and steel drums ringing in the distance!


  • 1 cups coconut flour
  • ½ cup almond flour
  • ½ cup diced pineapple – small dice or mash with fork! (Can use fresh or canned pineapple. If using canned, then be sure to DRAIN)
  • ½ cup unsweetened, shredded coconut (may be called ‘flakes’)
  • ⅓ cup melted coconut oil
  • 1 large banana mashed (about ⅓ cup)
  • ⅓ cup coconut milk, I used unsweetened SO DELICIOUS (can swap in any milk you prefer!)
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • ½ tsp pink salt
  • ½ tsp stevia powder or extract
  • Slivered almonds and shredded coconut for topping.


  • Preheat oven to 375 degrees Fahrenheit.
  • Use muffin pan lines or rub each muffin well with coconut oil.
  • Grease muffin cups or line with muffin liners.
  • In large mixing bowl, combine dry ingredients: flour, salt,baking powder.
  • In a separate bowl, mix wet ingredients: milk, mashed banana, vanilla extract, coconut oil and mix thoroughly.
  • Slowly add the dry ingredients into the wet and mix until combined.
  • Fold in the pineapple and coconut.
  • Add batter to each well until about ½ – ¾ way filled.
  • If you have extra batter, at a little more to each well in equal parts.
  • If you choose, add almonds and coconut in top of your muffins.
  • Bake for 17 to 20 minutes in the preheated oven.
  • To know if they are done, test with a toothpick. When it comes out pretty clean (no wet batter), its done!

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