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.
When your children get bored of sandwiches and store-bought muesli bars in their school lunchboxes, these muffins are a perfect solution! They take 5 minutes to prep, 20 minutes to cook, and can easily be made in bulk and frozen for up to 3 months!
I store my extra Pineapple and Coconut Muffins in a good quality airtight container, and pop them into the freezer on the same day I bake them. This means that when they defrost they are as fresh as the day they were baked.
Pineapple and Coconut Muffins
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Prep Time |
Cook Time |
Total Time |
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5 mins |
20 mins |
25 mins |
- 1/3 cup vegetable oil
- 2 eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 2 cups plain flour, sifted
- 2 tsp baking powder, sifted
- 3/4 cups caster sugar
- 3/4 cups desiccated coconut
- 1 1/2 cups crushed pineapple, drained
- coconut flakes, for sprinkling, optional
Instructions
- Preheat oven to 180C
- Prepare 12 hole muffin tin, line with muffin cases
- Whisk in bowl oil, eggs, sour cream and vanilla
- Add flour, baking powder, sugar and coconut, stir to combine
- Gently fold through pineapple
- Divide mixture between 12 muffin holes
- Sprinkle with coconut flakes
- Bake for 20 minutes or until golden
By Kat – The Organised Housewife
This was inspired by a recipe from Donna Hay
I like to make lots of freezer-friendly snacks for my children’s lunchboxes because in addition to giving my kids a yummy variety of food, it also means my mornings run a lot smoother! Creating school lunches in my house is now a matter of grabbing a few frozen pre-baked goodies from the freezer, and placing them in the kid’s lunch bags. Done. The food is perfectly defrosted by lunchtime, and the kids love the variety of different food each day. Check out my Lunch Box Recipe Cookbook for over 50 of my favourite freezable lunch box recipes.
READ MORE: When Is The Best Time To Make School Lunches?
17 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