Quick, easy and delicious Pineapple and Coconut Muffins that are freezer friendly, making them perfect for school lunchboxes, afternoon snacks, or kid’s birthday parties.
Back to school always reminds me of the days of batch cooking freezer friendly snacks for my kids. These pineapple and coconut muffins were one of the recipes I made again and again because one mix makes 12 regular muffins or 24 small ones, and they freeze beautifully.
They were perfect for busy weeks when I wanted something simple ready to pop into lunchboxes without having to think too much each morning.
This recipe is also included in my Lunchbox Recipe Cookbook, along with 49 other freezer friendly and lunchbox friendly recipes that helped make school weeks feel easier for our family.
Why these muffins work so well for lunchboxes
These muffins are ideal for batch cooking because you can make a big batch in one go and store them in the freezer for busy weeks ahead.
Allow the muffins to cool completely before storing them in an airtight container or freezer bag. They can be frozen for up to 3 months.
I used to pop them straight into lunchboxes frozen and they would be thawed by morning tea time, which made busy mornings much easier.
To store at room temperature, keep the muffins in an airtight container for up to 3 days.
lunchbox recipe cookbook
Sweet & Savoury Recipes
This collection of over 50 freezer-friendly recipes offers a simple, stress-free way to prepare quick, delicious, and nutritious school or work lunches for the whole family.
Ingredients
Method
- Preheat oven to 180°C, fan forced.
- Lightly grease your muffin tray(s) or line with paper patty cases. If you’re using silicone muffin pans, there’s no need to grease or line them. You can use two regular muffin trays, bake in batches, or use one regular muffin tray and one mini muffin tray, as I do.
- In a large bowl, whisk 1/3 cup vegetable oil, 2 eggs, 1 cup sour cream and 1 tsp vanilla extract
- Add 2 cups self raising flour, 3/4 cups caster sugar and 3/4 cups desiccated coconut, mix to combine.
- Gently fold through 1 1/2 cups crushed pineapple.
- Spoon mixture evenly into muffin pans.
- Sprinkle with coconut flakes.
- Bake muffins in oven for 18-20 minutes or until golden and cooked through.
- Rest in tray for 5 minutes before transferring to a wire rack to completely cool.
Nutrition
Loved this recipe?
Please leave a quick star rating.If you enjoy freezer friendly recipes like this one, you’ll find 49 more in my Lunchbox Recipe Cookbook. All the recipes were chosen because they work well for busy weeks and can be made ahead to help make lunchboxes feel easier.
20 comments
These look delicious – might make them this week. I bought a jar of coconut oil after reading of it’s health benefits. Am thinking it would be fantastic in this recipe in place of the vegetable oil 🙂
Are these freezable?
Thanks for this recipe, I’ve tried it today but replaced the sour creme with quark. Delicious result, too!
http://foodloveandshelter.wordpress.com/2013/02/18/food-pineapple-and-coconut-muffins/
Up the top of the recipe under in the category (under the name) is says “Freezer Friendly” 🙂
This recipe really works. So easy and fast. My kids and husbund loved them. Thank you!
glad they loved them Jen, it’s a great combination!
Had difficulty finding crushed pineapple so blitzed regular pineapple pieces instead and it worked an absolute treat. Such beautiful texture was like a piña colada! Followed the recipe exactly and set timer for 20 mins. Perfect!
Great thinking! This is such a yummy recipe, glad you enjoyed it!
Can you use pineapple pieces???
Sure Amanda, i can’t see why not.
I made the pinapple and coconut muffins today. I didn’t have sour cream, so used regular cream instead. The kids like them, so I am happy. They have a nice tropical flavour. Just had one with tea. The recipe makes 12 generous sized muffins, but took a little longer than 20 minutes to cook. The kids and I each had one for afternoon tea and I put the rest in individual zip locks bags into the freezer. Keeping stuff like this in the freezer makes life easier in the mornings when I have to pack lunch bags.
They are so delicious, i agree with you Charmaine! Great idea on using regular cream!.:)
The pineapple coconut muffins were a huge success. Ours were gluten free and egg free (we used egg replacement) yum
Could I replace sour cream with Greek yoghurt.
I’m keen to know this to Maree.
Do you have the ingredient list in metric measures? Or let me know how many ml of water your cup holds? Because you are using 2 eggs one cannot take any cup as this may not work.
Thank you
Hi Anja, by one cup I mean 250ml. Hope this helps 🙂 Kat
So good and came out perfect! Second time making I also added some of the juice from the tin of pineapples just to give it an added burst of flavour! Making my way through all of your muffin recipes…
Glad you liked it Louise!
Hi there, I’ve been loving your pineapple and coconut muffins recipe however when I went to use it today I can’t seem to find it on the page. Could you please help?