Pineapple-Coconut Almond Flour Muffins

8 40 215
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
1/4 tsp Sea Salt
1 cup diced Pineapple, canned in juice (crushed)
1 cup Coconut flakes, unsweetened (plus extra for sprinkling)
3 large 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 215
Calories from fat 138
Calories from saturated fat 47
Total Fat 15.3 g
Saturated Fat 5.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 0.6 g
Cholesterol 54 mg
Sodium 74 mg
Potassium 219 mg
Total Carbohydrate 14.7 g
Dietary Fiber 3.1 g
Sugars 10.0 g
Protein 6.1 g

Dietary servings

Per Portion

Fruit 0.1
Meat Alternative 0.8

Energy sources


Meal Type(s)