Coconut muffins make great use of two popular tropical fruits. Think pina colada in a muffin. You get a bright, tangy flavor from the pineapple and a sweet, nutty flavor from the coconut. If you think you may not like coconut, you need to give it a try in this recipe. It pairs perfectly with the pineapple in this baked treat. You might find that you’re actually a fan of the tropical fruit!
Coconut and pineapple both are nutrient dense. They are filled with vitamins and minerals, so not only is this a low point, low calorie muffin recipe that you can fully enjoy, you can feel good about eating it too. You’ll be getting in nutrients that you can’t get with your regular diet. It’s a win win - delicious and nutritious!
Other than coconut and pineapple, you don’t need any fancy ingredients. You more than likely already have them in your pantry. This recipe is based on oats rather than a ton of flour, so you’re going to get a good boost of fiber and healthy grains. Let’s get started!
Three reasons why you need to make this recipe!
Muffins are easy to make and perfect any time of day.
Whether it’s breakfast, mid morning snack, afternoon snack, post workout, or even pre-workout, a muffin can get it done. And these coconut muffins are filled with flavor, so you’ll feel like you’re having a special treat.
Coconut is highly nutritious and a great source of fiber.
Unless you live somewhere where coconut is very prominent, it’s not often you’ll get a lot of coconut in your diet. But it’s very nutrient dense- so getting via these muffins should be a weekly thing. Coconut is incredibly high in manganese, which aids with the metabolism of carbohydrates and it’s essential for bone health.
Coconut Muffins are a great way to branch out from the typical bananas or berries in muffins.
These muffins feature diced, fresh pineapple which gives them a really delicious tropical flavor. Not only does pineapple add to the flavor, but the fruit is highly nutritious just like coconut. It’s packed full of essential vitamins and minerals.
Ingredients you need to make Coconut Muffins:
- 2 cups of Quaker rolled oats (could also use quick oats)
- 3 tablespoon brown sugar
- 1 teaspoon baking powder
- ¼ teaspoon cinnamon
- 1 egg
- 2 egg whites (or ¼ cup liquid eggwhites from a carton)
- 1 teaspoon vanilla
- ½ cup skim milk
- â…“ cup unsweetened apple sauce
- 1 cup fresh diced pineapple
- 3 tablespoon sweetened shredded coconut
How to make Coconut Muffins (step by step):
- Preheat the oven to 350, and spray a 12 hole regular sized muffin tin with nonstick spray.
- In a large bowl, whisk together the egg, egg whites, and sugar until light and fluffy. A hand mixer or Kitchenaid is best in order to whip some air into the egg whites. Then slowly stir in the vanilla, milk, and applesauce until well mixed.
- In a separate bowl, mix together the oats, baking powder, cinnamon, diced pineapple, and coconut.
- Then make a well in the center of the dry ingredients. Pour the wet ingredients into it and slowly stir everything together.
- Fill the 12 muffin cups and bake in the oven for approx 22-24 minutes.
- Let cool for 5 minutes, then enjoy!
Makes 12 muffins. Nutrition info per muffin: Calories 96, Fat 2 g, Saturated fat 1 g, Carbs 15g, Fiber 1.7 g, Sugars 6 g, Sodium 66 mg, Protein 3 g.
WW Points
- Rolled oats 8 points
- Brown sugar 8 points
- Baking powder, Cinnamon, Vanilla 0 points
- Egg and Egg Whites 0 points
- Skim milk 1 point
- Unsweetened apple sauce 0 points
- Fresh diced pineapple 0 points
- Sweetened shredded coconut 6 points
2 points per muffin based on the WW app recipe creator.
If you’re using an older version of WW, check out these points below.
1-3 PP depending on your 0PP foods, 3 smart points on blue & green, 1 SP on purple or 2 points plus each.
Different ways to change up this recipe:
- If you want to cut out the sugar, use 5 tablespoons of powdered stevia instead of the brown sugar. Stevia is very sweet, so the muffins will end up being a little sweeter than if you use brown sugar. But it will drop the points to just one point per muffin. A great option for a diabetic or for a super low point snack.
- Get fancy, and use toasted, sliced almonds instead of the coconut.
- You could even use small, diced apples instead of pineapple if you’re not a fan of the tropical fruit.
- Add a scoop of vanilla protein powder to increase the protein count. It doesn’t noticeably change the flavor or texture.
- If you don’t have unsweetened applesauce, mashed banana, canned pumpkin puree, or non-fat Greek yogurt will work as a substitute.
- If you really love coconut, substitute the vanilla extract with coconut extract and use coconut milk instead of skim milk. The flavor will be deliciously full of coconut.
- Toast the coconut before adding it to the batter, and it will give the muffins an enhanced nutty flavor.
Tips and Tricks for Making Coconut Muffins:
- These muffins keep for 3-5 days at room temp, stored in an airtight container on the counter. They do keep better in the fridge though- you can keep them in there for 7 days. To reheat, cut in half, spray with some spray butter, and toast in a toaster oven for 3-4 minutes.
- Like most muffins, these coconut muffins freeze very well. So make big batches, and store them in a gallon size ziploc freezer bag.
- You can use unsweetened coconut instead of sweetened if you like. The muffins are sweet enough on their own- the sweetened coconut just adds a little extra. If you are using unsweetened, make sure to toast the coconut first. It brings out any natural sweetness the coconut has.
Similar recipes you’ll enjoy:
- Oat Banana Blueberry Muffins
- 20 Mini Muffin Recipes That Will Make You Smile
- Double Chocolate Espresso Oatmeal Muffins
Coconut Muffins
Ingredients
- 2 cup of oats I used Quaker baking quick oats
- 3 tablespoon brown sugar
- 1 teaspoon baking powder
- ¼ teaspoon cinnamon
- 1 egg
- 2 egg whites or ¼ cup liquid egg whites
- 1 teaspoon vanilla
- ½ cup skim milk
- â…“ cup unsweetened apple sauce
- 1 cup fresh diced pineapple
- 3 tablespoon sweetened shredded coconut
Instructions
- Preheat the oven to 350, and spray a 12 hole regular sized muffin tin with nonstick spray.
- In a large bowl, whisk together the egg, egg whites, and sugar until light and fluffy. A hand mixer or Kitchenaid is best in order to whip some air into the egg whites. Then slowly stir in the vanilla, milk, and applesauce until well mixed.
- In a separate bowl, mix together the oats, baking powder, cinnamon, diced pineapple and coconut.
- Then make a well in the center of the dry ingredients. Pour the wet ingredients into it and slowly stir everything together.
- Fill the 12 muffin cups and bake in the oven for approx 22-24 minutes.
- Let cool for 5 minutes, then enjoy!
Susie L
The directions call for flour but it's not listed in the ingredients?
Drizzle
Sorry typo, should of said oats, fixed now thank you 🙂
Terri Smith
I just made these and they are delicious. They sounded so good when you first posted
the recipe so I hurried up and tried them. I'll be making them again for sure. Thanks
for sharing.
Drizzle
Glad you enjoyed them Terri 🙂
Missy Anthony
Wow Kate, I just made these and being the pineapple/coconut fiend that I am, they are amazing!! LOVE
Drizzle
🙂 Glad you enjoyed them Missy
Gia
I made these and the cheesy ranch potatoes over the weekend. Both recipes are DELICIOUS!
Drizzle
Awesome! So happy you enjoyed both Gia 🙂
Jodie
Can you use unsweetened almond milk instead of skim milk?
Drizzle
Yes sure 🙂
Evelyn Silvas
what is the best way to store these? do you think they'd require refrigeration? thanks.
Drizzle
Hi, yes I would store in the fridge, and if your not eating within about 3 days then freeze them.
Marcy
These were yummy, thank you for the recipe!! I used 5 T. of powdered stevia instead off the brown sugar & that was just right for my hubby who likes everything sweet!!! ?
Drizzle
Glad to hear you both enjoyed them Marcy, and good to know the stevia worked for you 🙂
Kayla
I AM IN LOVE WITH THESE MUFFINS!!! I switched the pineapple for apples since I love apples better but they are so delicious and filling! Im a huge oatmeal person so to find a healthier alternative recipe that doesnt even use flour is amazing!! Thank you!
Drizzle
Hi Kayla, you are very welcome, the apple addition sounds delicious!
Pamela
Could I use the old fashion oats and not the quick?
Drizzle
I am sure that would be fine 🙂
Hope Schreiber
I'm not a fan of coconut so I'm going to try these with sliced almonds (also 5sp).
Drizzle
That sounds yummy, hope you enjoy them 🙂
Tammy
OMG!!! These are absolutely amazing! I added a scoop of vanilla trutein protein powder just to bump it up for myself, and they were great for a mid morning snack. Not overly sweet which was really nice! I also made the blueberry lemon greek yogurt muffins and they are a hit as well!!
Drizzle
Hi Tammy, yay! so glad to hear you enjoyed both muffins 🙂
Betty McCullough
Can I use canned pineapple does it have to be fresh?
Drizzle
I think canned will be ok as long as you drain all the juices
Gerilynn Gibbs Harrell
Amazing!
I used peach preserves instead of sweetner.
Gerilynn Gibbs Harrell
I used peach preserves instead of sweetne or brown sugar.
Drizzle
Oh that sounds yummy, thanks for the tip 🙂
tanya
I only have unsweetened coconut. Would you recommend adding more sugar?
Drizzle
HI Tanya, no unsweetened will be fine
Alexia Leibel
Hi, if I dont have apple sauce what else could I replace it with?thank you
Drizzle
Hi, mashed banana will work, canned pumpkin and sometimes yogurt
Beverly Bisschops
Hi! Do you think I could use three whole eggs?
Drizzle
Hi 2 egg whites would be equal to 1 egg so I would just use 1 but yes it should be fine 🙂
Jessica
These look delicious and I cant' wait to m curious as to why the pineapple was excluded from the nutritional information?
Drizzle
I use to not include it because on weight watchers fruit is a zero point food and it got confusing with the numbers but now I include all ingredients and just let people know that the nutri numbers shown incl all ingredients so if they enter them in the App they may get a higher number, it still confuses people though lol .. hope that makes sense
Elyse
I made these and ABSOLUTELY loved them!
Drizzle
Hi Elyse, so glad you loved them 🙂
Candi
I am so going to make them. we are doing low calorie so I am trying to figure out the nutrition facts. Would you consider these low cal.
Drizzle
Hi Candi, the nutritional info is listed in the recipe post at the bottom, compared to store bought muffins I'd definitely consider these low calorie 🙂 Good luck on your journey!
Lynda Coad
can you use large oats instead of the quick oats you have listed
Drizzle
Sure 🙂
Chantal S
These are in the oven right now! I had left over crushed pineapple and used whole oats and two eggs. Can’t wait to try one. ?
Drizzle
Yum, hope you enjoyed them 🙂
Suzanne
This looks so good! I've never seen these flavors together in muffins before!
Drizzle
Pineapple coconut is so good together 🙂
Vanessa
Thanks for sharing! Do they keep long?
Drizzle
They will keep a few days (better in the fridge, then I just pop them in toaster oven) and they freeze well