Pineapple-Coconut Almond Flour Muffins

8 40 233
Ingredients Minutes Calories
Prep Cook Servings
15 min 25 min 12
Pineapple-Coconut Almond Flour Muffins
Health Rating


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 (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 233
Calories from fat 159
Calories from saturated fat 51
Total Fat 17.7 g
Saturated Fat 5.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.8 g
Cholesterol 48 mg
Sodium 70 mg
Potassium 91 mg
Total Carbohydrate 13.8 g
Dietary Fiber 3.2 g
Sugars 8.3 g
Protein 6.2 g

Dietary servings

Per Portion

Fruit 0.1
Meat Alternative 0.8

Energy sources