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Pineapple Zucchini Coconut Muffins - Dairy Free
  • 1 cup chopped pineapple
  • 1 cup grated zucchini
  • 2 medium eggs
  • 1.5 cup all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup sugar
  • 1 Tbsp vanilla extract
  • 2/3 cup coconut oil
  • 2 Tbsp shredded coconut
  1. Grate the zucchini, don’t squeeze them and set them aside.

  2. Chop the pineapple in small pieces and set aside.

  3. In a large bowl whisk the eggs with the sugar for 1-2 minutes up until you will obtain a pale yellow foamy mix. Add the vanilla and the coconut oil, mix. 

  4. In a separate bowl combine together the dry ingredients: flour, baking soda, baking powder and salt. Mix with a fork.

  5. Slowly scoop the dry ingredients into the wet mix and whisk well.

  6. It’s time to add the zucchini and the pineapple. Slowly add them into the batter and mix gently. Add also the coconut flakes or shredded coconut. 

  7. Line a muffin tin with cupcake liners and fill them a bit more than a half with the batter. Bake in preheated oven to 350F for 20-22 minutes. Remove from the oven, remove the muffins from the tin and let them cool down completely for 10 min before enjoying them.