A good morning muffin should be enticing enough to lure you out of bed, yet wholesome enough to feel like a proper breakfast.
These Pineapple Coconut Zucchini Muffins strike that balance beautifully. They’re tender and fragrant, lightly sweet and sturdy enough to fuel a busy morning — whether that means school drop-off, a long walk or settling in with coffee at the kitchen table.
The natural sweetness of crushed pineapple and shredded coconut carries most of the flavor, allowing the batter to stay gently sweet rather than sugary. Grated zucchini melts seamlessly into each bite, adding moisture and a quiet boost of vegetables without announcing itself. The result is a soft, springy crumb with little pops of tropical brightness.
Even better, they’re entirely plant-based, relying on simple pantry staples to create a muffin that feels both nourishing and indulgent. Bake a batch on Sunday, and you’ll have a grab-and-go breakfast that tastes like sunshine all week long.
Pineapple Coconut Zucchini Muffins
Yield: Makes 1 dozen muffins
INGREDIENTS
1 medium-large zucchini, peeled and grated
½ teaspoon salt
1 cup whole wheat flour
1 cup all-purpose flour
¾ teaspoon baking powder
1 teaspoon baking soda
1 (20-ounce) can crushed pineapple in juice, well drained
½ cup packed brown sugar
½ cup coconut oil, melted
½ cup lite coconut milk
⅔ cup toasted walnuts, chopped
⅔ cup unsweetened shredded coconut, divided
⅔ cup frozen pineapple, chopped into small pieces
DIRECTIONS
Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper or silicone liners.
Place grated zucchini in a colander set over a bowl. Toss with salt and let drain 10-15 minutes while you prepare the remaining ingredients.
In a medium bowl, whisk together whole wheat flour, all-purpose flour, baking powder and baking soda.
In a large bowl, stir together drained crushed pineapple, brown sugar, melted coconut oil and coconut milk until smooth (if the coconut oil solidifies, microwave the entire pineapple mixture briefly until the coconut oil melts into the mixture).
Press zucchini firmly to remove excess moisture, then stir into the pineapple mixture. Fold in dry ingredients, walnuts and half the shredded coconut just until combined.
Divide batter evenly among muffin cups. Top with frozen pineapple and remaining shredded coconut.
Bake 20-22 minutes, until golden and a toothpick inserted in the center comes out clean. Cool completely on a rack before storing airtight for up to 1 week.
Registered dietitian and food writer Laura McLively is the author of “The Berkeley Bowl Cookbook.” Follow her at @myberkeleybowl and www.lauramclively.com.