Pineapple Coconut Muffins - Vegan & Gluten Free

These gluten-free, dairy-free muffins will have you hearing waves crashing and steel drums ringing in the distance!


  • 1 cup coconut flour
  • ½ cup almond flour
  • ½ cup diced pineapple – dice small or mash with fork (You 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 coconut oil, melted
  • 1 large banana, mashed (about ⅓ cup)
  • ⅓ cup coconut milk (I use unsweetened SO DELICIOUS, but you can use the 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 375F.
  • Use muffin pan liners or rub each muffin well with coconut oil.
  • In large mixing bowl, combine dry ingredients: flour, salt, and baking powder.
  • In a separate bowl, thoroughly mix wet ingredients: milk, mashed banana, vanilla extract, and coconut oil.
  • 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, add a little more to each well in equal parts.
  • If you choose, add almonds and coconut on top of your muffins.
  • Bake for 17 to 20 minutes.
  • Use a toothpick to test if they are done. When it comes out pretty clean (no wet batter), the muffins are done.
  • Makes 10 muffins.

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