Pineapple and Coconut Muffins

by Katrina - The Organised Housewife

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! 

These Pineapple and Coconut Muffins 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.

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pineapple and coconut muffins

  • Author: Katrina
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 minutes
  • Yield: 12 1x

Ingredients

Scale
  • 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

  1. Preheat oven to 180C, fan forced
  2. Lightly grease 12-hole muffin tray or line with paper patty cases
  3. In a large bowl, whisk oil, eggs, sour cream and vanilla
  4. Add flour, baking powder, sugar and coconut, mix to combine
  5. Gently fold through pineapple
  6. Spoon mixture evenly into muffin cases
  7. Optional – sprinkle with coconut flakes
  8. Bake muffins in oven for 18-20 minutes or until golden and cooked through
  9. Rest in tray for 5 minutes before transferring to a wire rack to completely cool

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 WHAT DO YOU LIKE TO PUT IN YOUR CHILD’S SCHOOL LUNCHBOX?

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.

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WHEN IS THE BEST TIME TO MAKE SCHOOL LUNCHES?

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20 comments

Amanda February 17, 2013 - 8:35 AM

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 🙂

Reply
Amanda Shaw February 18, 2013 - 3:05 PM

Are these freezable?

Reply
Karen February 19, 2013 - 7:03 AM

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/

Reply
Amanda February 19, 2013 - 7:08 AM

Up the top of the recipe under in the category (under the name) is says “Freezer Friendly” 🙂

Reply
Jen September 6, 2013 - 7:07 AM

This recipe really works. So easy and fast. My kids and husbund loved them. Thank you!

Reply
Katrina September 27, 2013 - 8:31 AM

glad they loved them Jen, it’s a great combination!

Reply
Chloe May 29, 2014 - 8:07 PM

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!

Reply
Katrina May 29, 2014 - 8:29 PM

Great thinking! This is such a yummy recipe, glad you enjoyed it!

Reply
Amanda August 28, 2014 - 9:22 AM

Can you use pineapple pieces???

Reply
Katrina September 1, 2014 - 10:54 AM

Sure Amanda, i can’t see why not.

Reply
Charmaine January 28, 2015 - 3:14 PM

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.

Reply
Katrina - The Organised Housewife January 29, 2015 - 11:27 AM

They are so delicious, i agree with you Charmaine! Great idea on using regular cream!.:)

Reply
Jodie October 5, 2015 - 5:05 PM

The pineapple coconut muffins were a huge success. Ours were gluten free and egg free (we used egg replacement) yum

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Maree June 24, 2017 - 8:30 PM

Could I replace sour cream with Greek yoghurt.

Reply
Michelle August 12, 2018 - 11:00 AM

I’m keen to know this to Maree.

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Anja April 1, 2020 - 10:14 PM

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

Reply
Katrina - The Organised Housewife April 6, 2020 - 2:26 PM

Hi Anja, by one cup I mean 250ml. Hope this helps 🙂 Kat

Reply
Louise April 13, 2021 - 3:22 PM

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…

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Katrina - The Organised Housewife April 22, 2021 - 9:22 AM

Glad you liked it Louise!

Reply
Sharon October 22, 2021 - 8:33 AM

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?

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