Let's make easy pineapple oatmeal muffins! They are fluffy and soft, full of tropical flavors with dried coconut, and pineapple (just like this creamy tropical smoothie).
Muffins are a go-to snack at my house! They are easy to make, simple to pack along wherever we are going as a filling snack. I've been making healthy muffins for over 15 years, and I'm so excited to share this fun flavor with you that the entire family loves!
Why You Will Love This Recipe:
- No mixer is required to make these easy muffins.
- Rolled oats make these nutritious, and filling just like these blackberry muffins with oat flour.
- Incredible pineapple and coconut flavors.
- A filling breakfast or a healthy snack, next to these bran zucchini muffins!
- Milk: Any milk (almond milk, oat milk, cashew milk, cow milk) will work, or use water!
- Rolled Oats: Use the big flat rolled oats, also called old-fashioned oats. Do not use quick oats they will change the texture of the muffins.
- Flour: You can use all-purpose flour or whole wheat flour, I usually do half and half.
- Baking Powder & Baking Soda: Use baking powder and powder to make the muffin rise.
- Salt: Adding salt balances the flavor!
- Butter or Oil: You can use melted butter or mild-tasting oil for these muffins.
- Honey: Sweeten these muffins with honey (just like my favorite orange muffins).
- Egg: Using an egg adds texture and rise to the muffins.
- Vanilla: Baking with vanilla extract brings out a deep flavor!
- Pineapple: You can use canned or fresh pineapple for this recipe. When testing this recipe I found crushed canned pineapple distributed better than canned chunks. If you use fresh pineapple you will need to chop it small.
- Coconut: Use shredded coconut or flaked coconut to make these tropical coconut pineapple muffins. If you don't like coconut you can omit it.
See recipe card for the complete recipe.
Danika's Nutrition Tip
I like to share simple insight from my training in Holistic Nutrition in my recipes, let's chat about pineapple today!
Pineapple: This fresh fruit helps cleanse the body, helps with digestion, purifies the blood, and increases circulation. Pineapple has an enzyme called bromelain, which reduces inflammation in the body.
Key vitamins and minerals found in pineapple are vitamin C, B vitamins, iron, and magnesium.
Step-by-Step Instructions for Healthy Muffins
Follow the photos from my kitchen to make healthy pineapple coconut muffins. See the recipe card below for exact ingredient details.
Soak oats: Start placing the rolled oats in a large measuring cup and adding the milk. Let this soak together for 30 minutes.
While waiting for the oats to soak: Grease the muffin tray well or place muffin liners inside. Drain the pineapple, by placing a colander over the sink, and lightly press out out any extra pineapple juice from the pineapple. Preheat the oven to 375 degrees Fahrenheit.
Mix wet ingredients: In a medium pot place the butter and stir on low until it is melted. Let it cool until it is not too hot to touch. (You can also melt the butter in the microwave.)
To the cooled pot add the drained pineapple, the egg, honey, and vanilla. Whisk together until it is well combined.
Mix dry ingredients: In a large bowl mix the dry ingredients - flour, sea salt, baking powder and baking soda. Use a whisk to mix everything well.
Fold everything together: Pour the butter mixture, and oat mixture into the dry ingredients. Use a spatula to fold everything together, just until everything is incorporated. Do not over-stir.
Scoop & bake: Add about ⅓ cup of batter to fill each muffin cup. Sprinkle flakey or shredded coconut on top. Place the muffin tin in the preheated oven to bake for 18-20 minutes.
Baking: Remove muffins from the oven when they spring back from the touch and when the center does not look gooey. Don't overbake. Let them cool in the pan for 5 minutes before removing them to prevent them from breaking.
Tips for Moist Oatmeal Muffins
To make the muffin texture not too chewy from oats, yet moist and delicious there are a few important things to note!
- Firstly, soak the rolled oats! This makes them a soft texture and you hardly notice them in the muffins yet it makes them more hardy, filling, and nutritious.
- Secondly, use rolled oats! Don't use quick oats in these oatmeal muffins it will make them gummy.
- Thirdly, adding crushed pineapple increases the moisture throughout the whole muffin making the perfect texture. If you don't have crushed pineapple, chop your pineapple pieces small.
- Lastly do not over-mix the pineapple muffins! Stirring muffin batter too much will make muffins tough, not light and fluffy. Use a spatula to fold the batter together about 12 times until barely combined. You may still see flour streaks and that is okay!
Storage and Freezing
Storage: Store these muffins out of direct sunlight in an airtight container. They will last about three days on the counter, then place them in the fridge for up to a week.
Freezer: These muffins are freezer-friendly. Place in an airtight bag or container, freeze. To dethaw leave muffins on the counter at room temperature for a few hours or overnight. Enjoy within 3 months of freezing, after that they won't go bad, they may just not taste as fresh.
Other Healthy Muffin Recipes
Ready for more delicious muffins to have at snack time? I love to share easy recipes I make again and again for my family!
I want to hear if you made these pineapple oatmeal muffins! Would you take 10 seconds to share what you thought in the comments? This helps others find this recipe!
Pineapple Oatmeal Muffins
- 1 cup milk
- 1 cup rolled oats
- ½ cup melted butter or oil
- 1 cup crushed pineapple
- ½ cup honey
- 1 large egg
- 1 teaspoon vanilla
- 2 cup flour
- ½ teaspoon salt
- 2 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ cup flaky or shredded coconut
- Soak the oats: Start by placing the rolled oats in a large measuring cup and adding the milk. Let this soak together for 30 minutes.
- While waiting for the oats to soak: Grease the muffin tray well or place muffin liners inside. Using a colander drain the pineapple, lightly press out out any extra liquid. Preheat the oven to 375 degrees Fahrenheit.
- Mix the wet ingredients: Start by melting the butter on the stove or in the mircowave. Let it cool until it is not too hot to touch. Combine the butter with pineapple, honey, egg, and vanilla. Whisk together until it is well combined.
- Mix the dry ingredients: In a medium bowl mix whisk together the dry ingredients, the flour, salt, baking powder and baking soda.
- Fold everything together: Pour the butter mixture, and the oat mixture into the dry ingredients. Use a spatula to fold everything together, just until everything is incorporated, about 13 folds. Do not over stir.
- Scoop & bake: Add about ⅓ cup of batter to fill each muffin cup. Sprinkle flakey or shredded coconut on top. Place the muffins in the preheated oven, bake for 18-20 minutes. Let them cool in the pan for 5 minutes before removing them to prevent them from breaking.