Tropical Muffins

Pineapple. Coconut. Orange. It’s like pinacolada in muffin form!! When my husband came home with a pineapple earlier this week, I knew I wanted to make muffins with it. The thought of bitting into a baked good and finding a nice piece of sweet pineapple is what got my creative juices flowing.

My good friend just had her second baby, and as good friends do, I brought her some food. Among all the goodies I brought her, were a version of these muffins. The first version actually. Although I wasn’t a fan of the way the first batch came out, I still delivered them to her because I didn’t have time to bake another batch that day and I really wanted to provide her with something more than just dinner. So she got my test run muffins (Sorry Paige!!). The very next morning I woke up and decided to try again because I just wasn’t satisfied with how they came out. After changing the recipe a bit, I am much happier with this version 🙂 The only thing I would change is adding more fresh pineapple.




  • 1/2 cup coconut flour
  • 1 1/2 cups flour (I used buckwheat)
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp tumeric (optional)
  • 1 cup oats (I used small)
  • 1 cup toasted coconut shreds
  • 1/2 cup coconut sugar


  • 1 cup orange juice (I used fresh pressed)
  • 1 TBS orange zest
  • 1/2 cup melted coconut oil
  • 1/4 cup ground flax seeds in 1/2 cup water
  • 2 TBS apple cider vinegar
  • 1 TBS vanilla extract
  • 1 cup chopped fresh pineapple
  • 1/4 cup coconut pieces to top muffins


  • preheat oven to 350*F
  • in a smal bowl combine ground flax with water, stir and let sit
  • in a skillet, on medium heat, toast the coconut shreds. Stirring constantly. Pay close attention to this as the coconut goes from not toasted to brunt really fast. This should tie just a couple minutes.
  • in a large bowl combine all the dry ingredients, coconut included
  • in a blender combine all the wet ingredients, flax seeds included
  • barely blend, just enough to mix the ingredients and start breaking down the pineapple. If you have settings on your blender, I would put it on low. If you don’t you could do this in the food processor and pulse a few times.
  • put in greased muffin tins, top with coconut pieces and bake about 10 minutes for mini muffins and 20 minutes for larger muffins.

Beetroot Chocolate Muffins

These muffins came out so nice. Naturally sweet, fluffy, and full of flavor. As I am working on filling up my freezer again, I am having fun coming up with new muffin recipes. My latest one happened because I really wanted to make a red muffin. I thought my daughter would love that and it was right around Valentines day so it seemed fitting. While the raw dough was a beautiful crimson color, the baked product lost all of its vibrance. But not it’s wonderful flavor! Beets are not only a great natural sweetener, they are also high in many nutrients (potassium, magnesium, vitamins A,B and C, beta carotene, iron, fiber….) I like to make sure my kids eat a good variety of foods, and sneaking in some vegetables in baked goods is a great way to do it. I don’t lie to them, I tell them what is in their food. Therefor they do not grow an aversion to most things because they get to experience them in really fun ways! IMG_2033 Ingredients:

  • 3 cups flour (I mixed rice and buckwheat)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 1 tsp cinnamon
  • 1/2 cup carrots, shredded
  • 1/2 cup beetroot, shredded
  • 1/2 cup beet juice (I juiced mine fresh) *optional, I was using this mainly for color which got lost. but it also helped sweeten. If you are going to omit this, add water or milk instead and a little bit extra sweetener.
  • 1 cup maple syrup
  • 1/2 cup coconut oil
  • 1/4 cup ground flax seeds soaked in 1/2 cup water for 20 minutes
  • 1/2 cup water
  • 1/2 cup mini chocolate chips
  • 2 TBS of shredded coconut for garnish


  • preheat oven to *325
  • mix flax seed and water and let sit while doing the rest
  • in a large bowl mix first 5 ingredients
  • in a blender combine all the rest but chocolate chips and coconut, and blend just enough to get everything to blend together
  • combine dry and wet ingredients
  • add chocolate chips
  • pour in greased mini muffin tins
  • top with coconut
  • bake for 10-12 minutes or until toothpick comes out clean
  • let cool on a rack