Tropical vacations, tropical islands, tropical weather. ❤ Tropical muffins? Ok. Tropical muffins might not sounds as amazing as a tropical vacation and that’s because well, they’re not! Nothing really is. Sorry. Can you tell I’m really in need of a getaway? But tropical muffins will certainly brighten your day and hopefully inspire a lot of daydreaming.
These vegan pineapple and coconut muffins are full of so many yummy ingredients that all come together to form a delicious, moist and fluffy texture. Bananas, applesauce, coconut, dates and pineapple naturally sweeten the muffins so that you only have to add 2 tablespoons of sugar to make 24 muffins! To compare, a lot of other muffin recipes call for ¾ cup of sugar for only 12 muffins!
On that note, this recipe makes 24 regular size muffins, making it the perfect recipe for meal prepping. I make a batch and freeze half, or whatever amount you can’t eat after a couple of days, in a large freezer bag. They last a few months in the freezer and make for a super quick snack or breakfast on the go, you know how much I love breakfast on the go! If eating from frozen, simply remove muffin(s) from the freezer and wrap in a moist paper towel, microwave for about 30 seconds or until warm and steamy. All microwaves are different so at first you might want to microwave for ten second increments until you feel your muffin is to your liking. If you don’t have a microwave you can defrost in the fridge overnight and then reheat in a toaster oven for about 10 minutes at 350 degrees Celsius, but I prefer the microwave method.
The muffins rise so beautifully there is definitely no need for eggs. Learning about plant-based substitutes makes me really regret all those times I was so mega disappointed that I couldn’t bake because I was out of eggs, milk or butter. Silly me. I had everything I needed all along to make those late night treats.
Apple cider vinegar, baking powder and baking soda mix to help the muffins lift up and create the perfect texture. Think about elementary school science experiments where you mix vinegar and baking soda to make a volcano explode with “lava”, that is the same chemical reaction that is causing these muffins to rise. Lava muffins…ok these just got even more tropical and now I can’t stop thinking about Hawaii!
Lightly sweetened, with a fluffy texture and bursting with swoon worthy flavours of coconut and pineapple. I can not wait for you to try a muffin and daydream about all things tropical with me.
Try this recipe? I’d love to hear your feedback and see your creation! Leave a comment below, rate the recipe or take a picture and tag #whippingitup .
Until next time my friend, happy eating and much love to you each and everyday❤
Tropical Vegan Pineapple Coconut Muffins
- 1 cup oats old-fashioned or quick
- 3 1/2 cups white whole wheat flour see recipe notes for substitutions
- 1/2 cup unsweetened shredded coconut
- 2 tablespoons raw cane sugar see recipe notes for substitutions
- 1 tablespoon baking soda
- 1 tablespoon baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1/3 cup dried dates about 7 dates
- 2 bananas overripe is best
- 1 cup plant based milk at room temperature. See recipe notes for substitutions
- 1 540ml can crushed pineapple in pineapple juice
- 1/2 cup apple sauce
- 1/2 cup melted coconut oil
- 1 1/2 tablespoons apple cider vinegar
- 1 tablespoon vanilla
preheat oven to 350 degrees Celsius and lightly oil a non stick muffin tin with coconut oil or Earth Balance spread
pulse oats in a blender or food processor until it's a fine powder
add oats and all other dry ingredients to a large bowl and whisk to mix
add dates bananas and milk to the same blender or food processor (no need to wash after the oats) and blend until smooth, or as smooth as possible. Pour mixture into a medium sized bowl and ensure the mixture is room temperature. If mixture is too cold, the coconut oil will clump when added.
add crushed pineapple (not drained), coconut oil, apple sauce, apple cider vinegar and vanilla to bowl containing banana milk mixture and stir to combine
add wet ingredients to dry ingredients and fold to combine. Mix until just moist, take care not to over mix.
scoop batter into regular sized muffin pan, and fill to the top.
bake for 17-20 minutes until you can insert a toothpick in the center of a muffin and it comes out clean.
let cool 5 minutes before removing and placing on a cooling rack.
muffins keep stored air tight for 2 days at room temperature, 4 days in the fridge and 2 months in the freezer.
You can substitute an equal amount of all purpose flour for the white whole wheat flour.
Use raw cane sugar to keep vegan but you can substitute with white sugar
I have had success testing this recipe with almond and cashew milk
The liquid ingredients need to be room temperature when adding the melted coconut oil to avoid clumping. If the liquid ingredients are too cold, simply microwave for 30 seconds before adding the melted coconut oil
I have a ever-so-handy muffin tin that makes 24 regular sized muffins. Its huge and I love it! if you only have a 12 muffin tin just simply bake in batches
I typically use a 100ml pre-packaged apple sauce container instead of the ½ cup as I seem to always keep a pack in the pantry. Try to use apple sauce labelled "just apples"
You can easily half this recipe and make only 12 muffins but they freeze so beautifully I don't know why you would. If eating from frozen, simply remove muffin(s) from the freezer and wrap in a moist paper towel, microwave for about 30 seconds or until warm and steamy. All microwaves are different so at first you might want to microwave for ten second increments until you feel your muffin is to your liking. If you don't have a microwave you can defrost in the fridge overnight and then reheat in a toaster oven for about 10 minutes at 350 degrees Celsius, but I prefer the microwave method.