tropical pineapple coconut muffins

When you’ve been writing a blog for over five years, it’s easy to look back on old posts, recognize themes and realize what it is that you like, plain and simple.

This morning I was sitting here at the kitchen table eating my oatmeal and listening to the old ladies on the balconies opposite ours have their daily discussion of what the weather is like and what they’re cooking for lunch, when I thought, “I’m going to make muffins for the blog today! Yeah!” Like it was some revelation. But really, I’ve made a lot of muffins. Because I just like them. And I kept thinking about Harriet the Spy, when she’s making her tomato sandwich and says, “I know what I like, and I know that I like tomato.” (Random, I know, but Harriet has total staying power!)

I just like muffins, I guess.

These muffins are on the healthy side, because you know I like that, but feel free to substitute the whole wheat flour for entirely all-purpose, and the half honey and sugar for all sugar. You can also use buttermilk in place of the yogurt, which gives a great softness to the muffin. Experiment! 
Tropical Pineapple Coconut Muffins
(makes about 9 muffins)
1 cup all-purpose flour
1/2 cup whole wheat flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 cup sugar
1 banana, mashed
1/2 cup plain yogurt
1 egg, lightly beaten
2 tbs olive oil
1/4 cup honey
1/2 tsp vanilla extract
1/4 cup coconut flour or flakes
1 cup chopped fresh pineapple
Preheat oven to 400 degrees. In a large bowl, sift the flours, baking powder, baking soda, salt and sugar. In another bowl, combine the banana, yogurt, egg, olive oil, honey, vanilla and coconut. Mix well. Make a well in the center of the dry ingredients and pour the wet ingredients into it. Combine the ingredients quickly, stirring and folding and stop as soon as all the dry ingredients are moistened. The batter should be lumpy, not smooth, and thick but quite moist. Fold in the fresh pineapple. Fill lined muffin cups almost to the top. Add a few more little chunks of pineapple and sprinkle coconut on top. Bake for about 20 minutes (about 30 minutes for larger muffins) or until nicely browned and a toothpick inserted in the center of a muffin comes out clean. Remove from the oven and let rest for 5 minutes before taking out of the tin.
Now I have some questions for you: What foods do you just like no matter what? (This is a long list for me.) And, did you watch Harriet the Spy as a kid? I think it's such an empowering movie for little girls! 


  1. I love these flavours together, so Summery! Will have to give them a go.

    FoodNerd x

  2. mm i love muffins AND pineapples! sounds like the perfect pair. xo jillian - cornflake dreams

  3. Good heavens! This is all I could ever want in a muffin!

  4. Love healthy muffins these look great! I was just thinking this morning if how much I love making healthy bran muffins. Satisfying and oh so yummy.

  5. I used to read Harriet the Spy when I was a kid, I love her!


thank you so much for your thoughtful comments, i love reading them so much!

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