Name: Pineapple Coconut Muffins for Babies
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 cup (100g) rolled oats; 1 medium (138g) ripe banana; 6 ounces (3/4 cup) whole fat plain Greek yogurt; 1 large egg; 1 teaspoon vanilla extract; 1 1/2 teaspoons baking powder, aluminum-free; 3/4 cup (126g) finely chopped pineapple ((frozen or canned, drain out liquid)); 1/3 cup (23g) unsweetened shredded coconut + more for topping

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These super easy and healthy pineapple coconut muffins are soft and moist, making them the perfect finger food for babies. Made with only wholesome ingredients, like oats and Greek yogurt, these baby muffins can be enjoyed from 6 months and up.

a close up shot of four pineapple muffins stacked with the top muffin sliced in half

Contents

Baby Led Weaning Muffins

You guys! I’ve been having so much fun developing “rainbow” blender muffins using very similar base ingredients! So far I’ve done:

Green: Spinach and Sweet Potato Blender Muffins
Orange: Carrot Cake Blender Muffins
Blue: Blueberry Blender Baby Muffins

and now yellow! Well, the color isn’t as yellow as I would’ve liked so maybe I’ll do another one with corn or acorn squash?

All these flourless baby muffins are crazy moist and have been loved by soo many babies and toddlers so far! It’s what inspires and motivates me to keep inventing new flavor combinations.

Ingredients

Egg: if there’s an egg-allergy, you can use flax eggs.

Greek yogurt: whole fat, plain variety is preferred as babies and toddlers REALLY need the fat. You can also use any plant-based alternative. Be sure to read the ingredient list as many contain added sugars. Here’s a whole post dedicated to yogurt.

Pineapple: Use frozen, or canned. Remember to drain out as much liquid as possible. Fresh ones may make the muffins taste bitter.

Coconut: look for the unsweetened variety.

Step By Step Instructions

process shots with all the ingredients in a blender on the left, pineapple and coconut stirred in the middle, and batter transferred to muffin pan on the right

1. Add the oats first and then the rest of the ingredients minus pineapple and coconut. Blend until smooth.

2. Stir in pineapple and coconut.

3. Pour into a prepared 12-cup muffin pan and bake!

Baking Tips

pineapple baby muffins on a blue plate with a toddler hand

I highly recommend using a silicone muffin pan! It makes it so much easier to remove the muffins from the pan and makes cleanup easy.
Every oven is slightly different so check for doneness by inserting a toothpick in the middle, making sure it comes out clean.
Once done, don’t attempt to take them out immediately from the muffin pan. Allow to cool for at least 10 minutes and then transfer to a wire rack.
If you find that the muffins are too moist, don’t worry! They will firm up as they cool. They will also firm up more once refrigerated.
These muffins are not very sweet. None of my sweet baby muffins are. You can use a very ripe banana or add some maple syrup for an extra hint of sweetness.

Serving Suggestions

a close up shot of sliced pineapple coconut baby muffins with peanut butter

To boost nutrition and make them even more filling, top with nut/seed butter, butter, cream cheese, etc.

Storage Suggestions

Store in an airtight container for 3-5 days in the fridge.
Freeze for up to 3 months. I personally flash freeze all my baked goods.

Do you want to minimize picky eating and set a solid foundation for a lifetime of healthy eating habits?

Check out this 3 month mastering self-feeding program! It’s the closest thing to me being in your kitchen

Find out more!