Pineapple Coconut Muffins are loaded with tropical flair! This sugar-free muffin recipe contains minimal ingredients and gets most of its sweetness from crushed pineapple and coconut milk.
This post has been sponsored by Wholesome. All thoughts and opinions are my own.
Because I know most of us are trying to make smarter food choices in preparation for swimsuit season!
I’m a sucker for a super sweet muffin but it’s the time of year when I really need to be reaching for muffins that are a little better for me. Maybe even sugar-free, like today’s recipe. It uses Wholesome Organic Stevia instead of sugar.
You can purchase Stevia from your local grocer (find your store here!) where it can be found in the baking aisle. Or use these links to Buy Now on Wholesome’s shop page, Get a Coupon,or Purchase on Amazon.
My sister-n-law has been living with us for several months now and she is a total health nut. She’s been trying to convince me that zero-calorie sweeteners can actually be a great substitute for sugar. I was skeptical at first but man, these muffins ended up being delicious!
I’m pretty sure I’ll come back to this recipe over and over again. It’s super easy to make, takes no time at all, the muffins are perfect for a grab-and-go breakfast, and they freeze beautifully.
Pineapple coconut muffins are a genius idea when it comes to sugar-free muffins. Most of the sweetness is all natural, coming from the crushed pineapple and coconut milk.
However, I did add a little dash of Stevia to the batter.
Wholesome Organic Stevia brings all the sugar-like sweetness, without the harmful chemicals. It’s also USDA Organic and Non-GMO Project Verified. I love that it contains zero calories as well as being gluten-free, vegan, and kosher. Read more about their products and brand values here!
Here’s a look at what’s these inside pineapple coconut muffins.
- all-purpose flour
- Wholesome Organic Stevia
- coconut milk
- crushed pineapple
- flaked coconut
Simple and better for you ingredients can produce a tasty muffin. All-purpose flour keeps the muffins light and tender. And when it’s paired with eggs, butter, and coconut milk, it produces a spongy moist texture.
A little Stevia can go a long way. I used 1/2 tablespoon which is equivalent to about 1 packet.
I used my cinnamon raisin muffins as a starting point for this recipe. I tested the recipe several times and each time I had to make minor adjustments.
I ended up using a little less flour, more butter, and an extra egg to get the right texture. These muffins are super soft and airy like cupcakes. They’re definitely not your typical heavy muffin.
I used the muffin method when mixing the batter. You can read more about this in my ultimate muffin guide.
You basically mix all the dry ingredients in one bowl, mix all the wet ingredients in another, then combine the two by gently folding them together.
I love how these muffins aren’t overly sweet. I topped them with sweetened flaked coconut which I highly recommend.
Don’t forget you can pick up your Wholesome Organic Stevia from the baking aisle at your local grocer., buy it now on Wholesome’s site, or Amazon! Make sure you get the Coupon! You can also take advantage of this Ibotta offer and as well as get more recipe inspiration using all of Wholesome’s delicious products.
Pineapple Coconut Muffins (Sugar-Free)
- 1 and 1/2 cups (130 g) all-purpose flour
- 2 and 1/2 teaspoons baking powder
- 1/2 tablespoon Wholesome Organic Stevia, about 1 packet
- 1/2 teaspoon salt
- 1/2 cup (113 g) unsalted butter, melted
- 1/2 cup (120 ml) canned coconut milk
- 2 large eggs
- 8 ounces (226 g) crushed pineapple, undrained
- 1 cup (90 g) shredded sweetened coconut, divided
- Preheat the oven to 400°F. Line a 12-cup muffin pan with paper liners or spray lightly with cooking spray; set aside.
- In a large mixing bowl, combine the flour, baking powder, Stevia, and salt. Stir with a whisk to combine. Make a well in the center.
- In a 4-cup measuring cup with a pour spout, whisk the coconut milk, butter, and eggs together. Whisk in the crushed pineapple and its juices followed by 3/4 cup of the shredded coconut.
- Pour coconut mixture into center of dry ingredients. Use a silicone spatula to fold everything together until just moistened. Avoid over mixing.
- Divide the batter evenly among the prepared muffin cups and sprinkle the tops with remaining coconut.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Transfer to a wire rack to cool completely.
Make ahead tip
- Muffins stay fresh stored in an airtight container at room temperature for a day or 2. After that, transfer to the refrigerator for up to 1 week.
- You can freeze muffins for up to 3 months. Allow to thaw in the refrigerator overnight, then bring to room temperature. Warm them in the microwave if desired.