Bakerita · by Rachel Conners★ 5.0 (2)
Vegan Pineapple Coconut Muffins
NUTRITION · PER SERVING28M COOK
CAL 11%·PRO 6%
CARBS 28G51% OF CAL
3G FIBER12G OTHER13G TOTAL SUGAR
FAT 11G45% OF CAL
9G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft vegan muffins with tropical pineapple and coconut flavor. Dairy-free and naturally sweetened, they're a light breakfast or snack that tastes indulgent.
mainamericanbaked good🔥 ovendairy freeveganvegetarian
View the full recipe on Bakerita →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1½ cup all-purpose flour
- ¼ cup light brown sugar
- ⅓ cup white sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- ¼ teaspoon cinnamon
- ⅓ cup coconut oil (melted, you could also use vegetable oil)
- 1 large banana (mashed, about ⅓ cup)
- ⅓ cup coconut milk or other non-dairy milk (such as almond or rice)
- 1 teaspoon vanilla extract
- ½ cup fresh pineapple (diced; you can also use canned - drain before using)
- ½ cup unsweetened shredded coconut (toasted, plus more for topping)
At a glance
PER SERVING · TIME 28M
CAL 11%·PRO 6%
CARBS 28G51% OF CAL
3G FIBER12G OTHER13G TOTAL SUGAR
FAT 11G45% OF CAL
9G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 18m
- Sodium
- 120mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 176mg
- Calcium
- 13mg
- Iron
- 0.86mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 120MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.