Pineapple-Coconut Muffins (GF)

Made with nutritious coconut flour, these GF muffins are tropically delicious! Their taste is similar to pineapple upside down cake! Mmm!

Looking for more delicious GF coconut flour recipes? Here are a few top reader favorites:
Lemonberry Muffins
Fruity Coconut Flour Pancakes
Raw Cookie Dough Bites
Lemondrop Cupcakes

Pineapple-Coconut Muffins (GF)

Yield: 8

Pineapple-Coconut Muffins (GF)


  • 1/2 cup organic coconut flour
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 4 large eggs
  • 1/3 cup plain organic whole milk yogurt (or coconut milk)
  • 1/3 cup pure maple syrup (I prefer to use light grade for baking)
  • 2 tbsp unsalted butter, melted (or coconut oil)
  • 1 1/2 tsp pure vanilla extract
  • 1 cup of fresh diced pineapple
  • Unsweetened shredded coconut


  1. Preheat oven to 350 degrees. Line a 12-cup muffin pan with 8 paper liners. In a small bowl, mix together the coconut flour, baking soda and salt. In a large bowl, whisk together the eggs, kefir, maple syrup, butter and vanilla extract. Add the dry ingredients to the wet and whisk well to combine until no lumps remain and batter is thick.
  2. Add a spoonful of the muffin batter to each of the lined muffin cups making sure to fill no more than 1/3 of the muffin liner. Using both hands, lift the muffin tin evenly tap the bottom on the counter to evenly distribute the batter in the bottom of the muffin cups.
  3. Then, add a few pieces of diced pineapple to each muffin cup. Next, place another spoonful of batter on top of the pineapple, making sure to evenly distribute the remaining batter among all the muffin cups. Finally, add more pineapple to the top of each muffin and sprinkle lightly with a few pinches of shredded coconut.
  4. Bake for approximately 22-25 minutes, until top and edges begin to turn a light golden brown. Allow to cool in the pan for 5 minutes, then serve. Enjoy!

You Might Also Like:


  1. Gwen B. says

    We tried someone elses’s coconut flour recipe months ago and it was horrible, so I was a little afraid of the coconut flour here, i’ll admit. These are delicious and light and fluffy. The family loves them and doesn’t know they’re eating grain free! I commented on FB too, because I just want everyone else to know that your recipes are outstanding and the answer we’ve been looking for! You haven’t steered us wrong yet, just amazing. Thank you.

    • Kelly says

      Wow, I don’t know what to say. Thank you SO MUCH for your kind words! You are such an encourager! It’s always my goal to make sure that each recipe I post has been thoroughly tested to perform well and meet the demanding standards of my picky family (LOL) with the hopes this will benefit others striving to eat healthier. It’s such a blessing to hear how much you and your family are enjoying these recipes! I appreciate your kindness in spreading the word to your friends! Blessings and appreciation, Kelly :)

  2. Jacqui says

    These are AMAZING! I can’t get over how good these muffins are! I love your website and so far every recipe I have tried has been really good. Stumbling across the 2 week meal plan has made switching my family over to whole foods so easy and delicious. Thank you!!

    • Kelly says

      Thanks so much, Jacqui! So glad you’re enjoying our favorite recipes! Really appreciate your kind words of encouragement! Blessings to you and your family, Kelly :)

  3. Audrey says

    I made these the other day but using banana instead of pineapple (I was out). I figured it would be me and my kids eating them. I’ve been looking for a winning GF muffin for a while with no luck, but this is it! Not only that, but my super picky husband loved them and wanted me to make more! I will be mixing up the fruits to see if there are any that don’t work (strawberries are next since I have some that need to be used up), but this recipe is absolutely a keeper! Thank you so much!

  4. Emily says

    Do you have any secrets for preventing the muffin from sticking the cupcake liner? I usually lose quite a bit of the muffin to the liner. I’ve tried using no liner in a nonstick muffin pan (yuck, hate to use non-stick) and brushed on different types of oil (tried coconut oil, grapeseed oil and butter) but I still have very messy muffins that stick. I typically take them out of the oven and let the pan cool on a wire rack before trying to get them out. Not sure if that’s right or wrong. I’m not much of a baker! :P

    • Kelly says

      I sure do, here’s the secret … use “If You Care” brand muffin cup liners. They are THE BEST – nothing sticks (you just have to let the muffin cool completely) and they are great for you and the environment too! I only use these because they are that good! I get them through my Azure Standard co-op, but have seen them at Whole Foods and of course available online. Hope this helps! Happy Thanksgiving!
      Blessings, Kelly

  5. Lauren says

    I read the comments for these and decided to make them even though I was hesitant about the coconut flour. I had some in the fridge, but hadn’t liked the recipes I had tried so far using it. Well, I made these and they are SO good. My husband said “These CAN’T be healthy.” :) Great recipe! Very easy, too. I added some coconut to the batter as well and used 1T of coconut oil and 1T of butter instead of just butter, and added some ground flax this time around. Last time I made exactly as the recipe says, and both are delicious. Thanks!

  6. Laura says

    Do you suppose that I could make this as a bread instead of muffins? (I would double the recipe and increase the cooking time) I’m fairly new at using coconut and almond flour, so I’m not sure if it would work the same way that all purpose flour would, and I don’t want the recipe to go to waste!

    • says

      Hi, Laura! I’ve found that doubling recipes using coconut flour often times doesn’t work as expected, especially when the surface to volume ratio changes. So for instance in a bread pan, there is more volume than surface area, compared to a muffin cup. So with that in mind, it seems logical to just increase the baking time to account for the larger volume. However, this can lead to the surface over cooking and still having an undercooked middle. So often the oven temp also needs to be adjusted. Here’s a great article that explains the science behind baking/cooking: Since I haven’t tried adapting the recipe to work in a bread pan, I am not certain of exactly what adjustments you might want to make. My guess would be to start with an oven temp 25 degrees less and increase the baking time by about a third. If you do decide to experiment, please let me know the result. I do have on my “to do” list creating a GF bread recipe – so many recipes I’d like to create, but so little time! :) Blessings, Kelly

    • Laura says

      Just wanted to let you (and others) know that I have successfully doubled this recipe, and cook it in a 9 inch cake pan, for the same time and temp as the muffins. I then use it as a base for our strawberry shortcake breakfasts! :) It also freezes well this way.

      • says

        Thanks for taking the time to share this, Laura! So glad it works as a nice breakfast cake too! I’ll have to try this soon myself. Lots of blessings, Kelly :)

  7. says

    These were fantastic! Thank you so much! I made these this morning and we all loved them. I posted a link to you on my blog referring to the recipe. I’m actually typing it now. :-) Just used coconut oil instead of the butter (dairy issues) and since we didn’t have yogurt or kefir I had to use milk. They still turned out great. God’s blessings on your week! Diana

    • says

      Wonderful, so glad you enjoyed these! Thanks so much for taking the time to leave a kind note! Appreciate the shout out a well! Blessings, Kelly :)

    • Gail says

      So glad to hear this worked without butter or yogurt. We have dairy issues here so I was thinking of trying coconut oil and almond milk but wasn’t sure it would turn out okay. This gives me hope!

  8. Rima says

    Thank you so much for all you do to help people like me prepare healthy foods for the family! I have always been scared of experimenting in the kitchen but am getting much more comfortable because of websites like yours.

    I tried this recipe this morning and my 10 year old is raving about it. I didn’t have pineapples so I used blueberries and it worked out great. Thanks again for all you do.

    • says

      Thank you, Rima, for taking the time to leave a kind note! I truly appreciate it. I’m so glad your daughter enjoyed these muffins and how awesome you weren’t afraid to get creative and improvise. Lots of blessings, Kelly :)

  9. Victoryia says

    These are great! The only problem I am having is eating just one. :) I am new to coconut flour baking and this recipe is fantastic, even my husband who does not touch my other healthy undertakings liked them.

    • says

      Hi, Victoryia! Thank you for taking the time to leave a kind note! I’m so glad you and your husband enjoyed these. They’re one of our favorites too! P.S. I love the spelling of your name! :) Blessings, Kelly

  10. Karen says

    Hi, I think I’ve already told you how much I love these muffins! I do have a question, though. How do you keep them from day to day without freezing? If I leave them out on the counter or put them in the fridge, they give off a lot of moisture. We usually eat the batch in two to three days, so freezing and thawing doesn’t seem to be the most efficient solution. Any advice? Thank you!

    • says

      You’re spot-on. These muffins do get overly moist no matter what method you try for preserving them. You definitely have to eat them within 2-3 days. I actually like them better on day two because the flavors meld and the extra moisture I find to be yummy. You could try squeezing out as much moisture as possible from the raw pineapple. That way, it will contribute less moisture to the recipe. I find this does help. Lots of blessings, Kelly :)

  11. Karen says

    Thank you. That’s great advice. I’ve also taken to wrapping in paper towels during storage and that’s been working really well.

  12. says

    these are the best!!! call me lazy but i threw all the “wet” ingredients in the blender and then added the dry. blended everything into a batter and poured. (my kids don’t like chunks of pineapple -or pineapple for that matter) but these were a HIT!! thank you!

  13. Nicci says

    These smelled amazing while they were cooking, but I was kind of disappointed in them. They were kind of crumbly/gritty and eggy tasting. I don’t know if I did something wrong, or if I’m just not used to the taste–it’s the first time I’ve used coconut flour.

    Thank you for taking the time to share these healthy, real-food recipes with us. It has been really helpful as I try to transition my family to healthy whole foods.

    We don’t have any gluten issues, so I do think that if it’s just that I’m not crazy about the coconut flour, I’ll just try adding the pineapple and coconut to my basic whole wheat muffin recipe. Either way, you’ve given us something new to try.

    • Nicci says

      LOL. My husband just ate one, and he’s loving it. He just said, “Oh, man,” about 30 times, and then said, “Holy crap, this is delicious.” I guess the recipe is just fine as is. ;)

    • says

      Hi, Nicci. Some people do not care for coconut flour that is for sure. But I am surprised these were gritty and eggy? It’s hard to say what went wrong, assuming you followed the recipe without substitutions. But I completely agree with you that if you do not have gluten issues, you can certainly utilize a gluten-based recipe. I will say that blanched almond flour tends to be a favorite of nearly everyone I bake for, gluten-free or not. So you may want to give one of my blanched almond flour muffins (or other recipes a try). The nice thing about blanched almond flour is it provides a great boost of protein (is low carb), fully of great nutrients and is quite filling. But again, if you’re not GF, these grain-free flours can be expensive and they never will taste the same as a gluten-based product. Thanks for being so kind in expressing your disappointment! What a sweet person you are! Blessings, Kelly :)

      • Nicci says

        To be fair, I have a cold and everything tastes “off,” so that may be it. I’m looking forward to trying one again in the morning for breakfast. It really wasn’t that I didn’t like them, but more that they didn’t live up to their smell (which made my house smell delightful!). My husband said that he thought they were as good as they smelled and then some, so my family will definitely be enjoying these again.

        Thanks again for sharing with us!

        • says

          I just prayed for you. I hope that cold is gone soon! No fun! And personally, I think these taste better after they sit for awhile. So hopefully, you’ll enjoy them tomorrow. Get better!! Blessings, Kelly :)

  14. Joanne says

    Wow! These were incredible – I didn’t have any pineapple so I substituted frozen mango. These were the best gluten free anything that I have ever tried! Your recipes have never disappointed. Thank you so much!!

    • says

      You are so kind, Joanne. Thanks for your sweet note. I am so glad you enjoyed this recipe. And what a great idea to use mango – yum! I’ll have to give that a try soon! :) Blessings, Kelly

  15. Radia says

    I just made this ones. I did adjust a couple of things, instead of butter I used coconut oil, and coconut cream for milk or yoghurt, and instead of maple syrup I used xylitol (1/3 cup). They where still sooo good. its my new favorite. Thank you for this recipe

  16. says

    These are absolutely delicious! I used 2 tablespoons of honey only, and some coconut milk as I only had a little bit of yoghurt left, added some raisins and my husband loves them! I’ve been trying out various no sugar and low sugar cakes for over a year now and these are my husbands favourite ‘by a long shot’ he’s just eaten two in a row! Thank-you very much, Rebecca

    • says

      You are so welcome! So happy to hear you and your husband are enjoying them. Thank you for taking the time to leave a kind note! :)


Leave a Reply

Your email address will not be published. Required fields are marked *

+ eight = 15

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>