Ingredients
- 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 (or canned - drain before using)
- ½ cup unsweetened shredded coconut, toasted
- Unsweetened flaked coconut, for topping (optional)
Recipe Description
Have a taste of the tropics with these Vegan Pineapple Coconut Muffins! They’re super soft, full of tropical flavor, and no one would ever guess that they are dairy-free + vegan. The egg in these is replaced with a mashed banana, which adds moisture but doesn’t leave behind a banana taste. You’ll love these!
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