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
- 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
- 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.