Pineapple-Coconut Almond Flour Muffins

8 40 207
Ingredients Minutes Calories
Prep Cook Servings
15 min 25 min 12
Pineapple-Coconut Almond Flour Muffins
Health Highlights


2 cup Almond flour/meal, Bob's Red Mill
1/4 cup Coconut flour
1 dash Sea Salt
1 cup diced Pineapple, canned in juice (crushed)
1 cup Coconut flakes, unsweetened (plus extra for sprinkling)
3 large egg Egg
1/4 cup Honey
1/2 cup Coconut milk, sweetened (or yogurt)


Preheat oven to 375*.

Line muffin tin with parchment liners.

Mix the almond flour, coconut flour, and sea salt until almond and coconut flours are thoroughly mixed.

Add in the pineapple, 1 cup coconut flakes, eggs, honey, and coconut milk or yogurt until well combined.

Drop into 12 muffin cups, filling ¾ of the way, and sprinkle with the remaining ⅛ cup coconut. Bake for 25 minutes, or until coconut on top starts to brown and a toothpick inserted into the center of a muffin comes out clean.


Nutrition Facts

Per Portion

Calories 207
Calories from fat 135
Calories from saturated fat 35
Total Fat 15.0 g
Saturated Fat 3.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.7 g
Cholesterol 48 mg
Sodium 71 mg
Potassium 189 mg
Total Carbohydrate 13.7 g
Dietary Fiber 2.5 g
Sugars 9.0 g
Protein 5.6 g

Dietary servings

Per Portion

Fruit 0.1
Meat Alternative 0.8

Energy sources