It never hurts to have one more muffin recipe in your repertoire, right? Especially as we move towards summer and meal times are flexible and snacks for kids who play outside all day in the sprinkler are pretty important. I don’t know about your kids, but when mine are hungry it becomes a dire situation. I love to have easy, fast things to pull out of the pantry for them to grab and go. These Pineapple Coconut muffins fit the bill. They are made with ingredients I always have on hand but if you haven’t baked with oat flour yet you do need to try it out. Oat flour can be bought in specialty health food stores or you can make your own if you have a good food processor. If you’re not into DIY flour then I would imagine you could substitute your favorite flour without issue. Almond, wheat or all purpose gluten free should all work here.
I have been using oat flour for about a year now and really, really love it in pancakes, waffles, muffins and more. I love that it’s gluten free so it’s a versatile ingredient and I also love that nutritionally, it packs a punch. We all could stand to eat more oats right? I have had my fair share of health problems lately (mostly blood pressure) but my cholesterol has always been right on the money perfect. I like to think it’s all the oats we eat because I eat eggs almost every day and don’t shy away from meat or other animal based fats. Who knows though right, the things we are supposed to eat and not supposed to eat change every day but oats have long been on the ‘eat more’ column so we’re going with it.
A nutritious and simple to make recipe Prepare your muffin tin with non-stick spray Preheat oven to 350 Add all dry ingredients to a large bowl and whisk to break up any lumps. In a medium bowl, whisk eggs with a fork. Add yogurt, milk and mix to incorporate. Add wet ingredients into the large bowl and whisk until all flour has been well blended in. Stir in pineapple. Batter will be on the runny side and this is ok. Portion about a 1/4 cup of batter into each tin. Top with extra coconut if desired Bake 20 min until browned around the edges Let cool in the pan 5 min and then remove to a rack to continue cooling. Store in a covered container
Pineapple Coconut Muffins
Ingredients
Instructions
Nutrition Information:
Yield: 15
Serving Size: 1
Amount Per Serving:
Calories: 101Total Fat: 3.2gSodium: 111mgCarbohydrates: 15.6gFiber: 1.7gSugar: 9.5gProtein: 2.7g
I hope these gluten free Pineapple Coconut muffins are a hit with your family and if you’re looking for more gluten free recipes, I’ve got you covered. We are planning on many batches over the summer. For picnics, road trips, and just snacks on the deck – these will do just fine. Have you used oat flour before? Tweet me your fav recipes @hometoheather, I’d love to try them out!
These muffins look so delicious Heather! I absolutely love the coconut/pineapple combo together…and I love that these are made with oat flour. I really like using oat flour in baking.
These look so delicious. Love how you use oat flour. I think I might try it with rhubarb too!
How many ounces of yogurt would you estimate in a “single serve?” Thanks! Can’t wait to try it out!
my single serve cups are 100mg which works out to be 3.5oz
hope that helps!
I know your not Austrlian but its 100g if it was 100 mg that would be less than a little dot
Sorry, it’s actually 100ml (the liquid measure) Whoops!
Hmm I just put mine in oven with 100g’s double cream yoghurt :/
That should be fine. Let me know how it works out!
If I use all purpose flour instead of oat flour would it be the same measurement?
Is oat flour just old fashion oatmeal grounded up to make “oat flour?”
Sorry if silly question
Not a silly question! Yes, oat flour is just ground up oatmeal. I haven’t tried these with regular all purpose but I would think the measurement should be really close to the same.
These really didn’t rise, I don’t like how they turned out. Is there supposed to be some baking soda?
Oh no, I’m so sorry you’ve had trouble. The first thing I would do is to make sure your baking powder is fresh. If you haven’t used it in a while, pick up a new package. The only other thing I can think of that can effect rising is elevation, but if you don’t have trouble with similar recipes then I’m left scratching my head. I didn’t use baking soda in these but that doesn’t mean you can’t. Give it a shot?
How many US ounces is 398ml for pineapple? If it’s8 ounces that seem like too much.
Google tells me that 398ml is 13.458oz but remember it’s just the pineapple bits, not the juice. If you feel like you’d like a less chunky muffin then use whatever amount you think you’d like. I hope that helps!
I’m not GF, but my daughter is so I try once in a while to find a recipe everyone will like. I generally detest GF versions of baked good though. However I thought these were scrumptious! I only had unsweetened coconut so I just doubled the sugar (when would that ever hurt?). I also sprinkled the top with raw sugar. And I used 6oz of yogurt (though I think that might be why they’re a touch dense) because I didn’t read the comments. :s I’m excited to try these with peaches or mandarins. And adding blueberries in with the pineapple would be yummy too. Kudos. These are in the rotation.
Yum! Peach would be amazing. I’m so glad you liked this recipe!
Hi there,,these look fabulous but we’re dairy free. Would you be able to suggest a substitute for the yoghurt? Thank you!
I would use what you have found to work for your family. Coconut cream maybe?
Would almond milk work in this recipe?
I think it should!
Hi, I like the pineapple& coconut combo too.Can I just grind the oatmeal instead of buying oat flour?Can I use fresh coconut too?
You sure can grind oats into oat flour and fresh coconut would be amazing.
Recipe says prepare tins with non stick spray but all photos show parchment paper. Which to use? Or both? Also, does it really make 15 muffins? I have tins for 6 or 12 but never 15. Make 12 large size? Thanks. Would like a little more clarity before I give it a go. Otherwise sounds like it should be delish.
Hi Chris! You can do larger ones if you have a large capacity muffin tin – otherwise yes, 15 regular 😀 It’s just the way it works out. And I prefer non-stick spray with these but you could use parchment if you prefer – parchment just makes for nicer photos.
Thanks! I popped some in the oven before I saw this. Made quite a few tweaks based on what I had in the house, so I will see the outcome soon and report back. Cut the recipe in half and it made six. Used parchment liners. Didn’t have sweetened coconut and also only had one egg so used a flax egg. That’s a lot of changes for trying a recipe first time – this should be interesting!
Delicious! Total yum muffin even with all the changes I had to make. Did stick a bit to my parchment liner – maybe cause I just couldn’t wait another second for them to cool more? I will make again and grease the tins. Was planning on giving these to a friend for her birthday – but I might have to eat them all myself! Thanks for a keeper of a recipe. And it’s sooooo different from the usual flavors; reminds me of something I might pick up at a coffee shop – only better!
I’m so pleased that you’re happy with them! Thank you so much for commenting and letting us know your changes. The best part of cooking is figuring out what works for your needs and how to use up what you have on hand. I’m glad the recipe was flexible for you!
Looks like you used shaved coconut. I have shredded coconut on hand I use quite often in other muffins, will that do for this recipe?
Absolutely – use what you’ve got 🙂
These are super tasty. I am GF and love the way oat flour tastes. Couldn’t find sweetened coconut so I used 1/3 cup of sugar instead of the 1/4. They did turn out pretty dense; and I think it was due to using too much yogurt. I used almost 7 tablespoons (3.5 oz converted to tablespoons was 7) but I guess that was still too much because it did almost use all of my 5.3oz container.
So I will try again with the correct amount of yogurt and hopefully sweetened coconut.
Can’t wait! Thanks for sharing this recipe!
Not sure why mine didn’t have the beautiful smooth appearance of your muffins. I tripled the sugar to 3/4, but I was hoping for a more muffin-y texture. Mine came out almost eggy. The taste was nice. The search continues.
tripling the sugar will change the texture.
Augmented the recipe and added 1/4c ground oat bran, 1/2c shredded carrots, 1/4tsp extra baking powder, sweetened the coconut shred with 1Tbs maple syrup (no sweetened coconut on hand) also used 1/3c erythritol instead of 1/4c sugar, baked at 350F convection oven in a 9″ cake pan for 35mins…..Came out very moist and yummy.