There is something about both Pineapple and Coconut that always makes me think of the Caribbean. I am not sure if it is sipping fresh Pina Coladas on the beach, buying it fresh from a local vendor who just picked it off the vine or the simple fact that I think pineapple and coconut are two flavors that were completely made for each other. These Pineapple Coconut Mini Muffins are packed with just the right amount of sweet, crunchy coconut and bits of fresh pineapple that caramelizes as it cooks in the brown sugar like pineapple upside down cake.
I used 2% Chobani Pineapple Greek Yogurt with crushed pineapple for sweetness and moisture, then layered on a little sweet coconut with coconut extract for nuttiness. You could definitely get creative with this recipe and kick up the coconut a notch by subbing half the flour for coconut flour and adding in some toasted walnuts for additional crunch.
These 1 points+ muffins are so delicious that I am pretty sure you will want to have at least two with your coffee or tea.
PINEAPPLE COCONUT MINI MUFFINS (print it!)
- 1/2 cup butter, softened
- 1/2 cup brown sugar, packed
- 2 large eggs, yolks & whites separated
- 2 cups White Whole Wheat Flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup Chobani 2% Pineapple Greek yogurt
- 10 oz crushed pineapple with juice
- 1 tsp pure vanilla extract
- 1/2 tsp coconut extract
- 1/2 cup sweetened coconut, shredded
1. Preheat oven to 350°F Coat two mini muffin tins with nonstick cooking spray.
2. In a large bowl, cream the butter and brown sugar until fluffy. Add the egg yolks, one at a time. Beat well after each.
3. In a separate bowl, stir together the dry ingredients. Combine the pineapple Greek Yogurt with the vanilla and coconut extract.
4. With the mixer on low speed, add the dry ingredients to the creamed mixture, alternating two times with the Greek yogurt. Beat just until smooth. Stir in the pineapple and coconut.
5. In another bowl, beat the egg whites until soft peaks form. Gently fold them into the muffin batter until blended.
6. Spoon the batter into the prepared pan topping each muffin. Bake at 350°F for 20-25 minutes or until a toothpick inserted in the center comes out clean.
7. Cool for 5 minutes before removing to cool completely.
Makes 48 mini muffins, 1 points+ each
Nutritional Information per Pineapple Coconut Muffin calculated at caloriecount.com
The secret to making these muffins taste like yellow cake batter is definitely the Chobani 2% Pineapple Greek Yogurt. The fresh pineapple in this yogurt adds a sweet tangy flavor.
If you would like to get a little fancy, sprinkle each muffin with a little unsweetened coconut before baking.
I will catch up with you all tonight ~ Have a fantastic Tuesday!