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    MJ & Hungryman » Baby/Kid-Friendly Recipes

    Pineapple Coconut Muffins for Babies

    By Min On August 16, 2020, Updated February 11, 2022

    This post may contain affiliate links. Please see our disclosure policy for more details.

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

    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
    • Ingredients
    • Step By Step Instructions
    • Baking Tips
    • Serving Suggestions
    • Storage Suggestions

    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:

    • 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

    all the ingredients to make the pineapple coconut muffins laid out on a white background

    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!
    pineapple baby muffins on a blue plate with a toddler hand

    Pineapple Coconut Muffins for Babies

    These super easy and healthy pineapple coconut muffins are soft and moist, making them the perfect finger food for babies.
    5 from 33 votes
    Print Pin Rate
    Prep Time: 5 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 12
    Author: Min | MJ and Hungryman

    Ingredients

    • 1 cup (100g) rolled oats
    • 1 medium (138g) ripe banana
    • 6 ounces (¾ cup) whole fat plain Greek yogurt
    • 1 large egg
    • 1 teaspoon vanilla extract
    • 1 ½ teaspoons baking powder, aluminum-free
    • ¾ cup (126g) finely chopped pineapple (frozen or canned, drain out liquid)
    • â…“ cup (23g) unsweetened shredded coconut + more for topping

    Instructions

    • Preheat oven to 350 degrees Fahrenheit.
    • the blender or food processor, add the oats first and then the rest of the ingredients minus the pineapple and coconut. Blend until smooth. Stir in the last two ingredients. Be sure to drain out as much liquid from the pineapple if using canned or frozen
    • Pour batter evenly into a greased or lined 12-cup muffin pan. Top with remaining more coconut, if you wish.
    • Bake for 25-30 minutes, until inserted toothpick comes out clean. Cool completely (wait at least 10 minutes) before taking them out of the pan.

    Notes

    • 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.
    • Store in an airtight container for 3-5 days in the fridge.
    • Freeze for up to 3 months.

    Nutrition

    Calories: 72kcal | Carbohydrates: 10g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Sodium: 83mg | Potassium: 111mg | Fiber: 2g | Sugar: 3g | Vitamin A: 35IU | Vitamin C: 6mg | Calcium: 62mg | Iron: 1mg
    Course breakfast, snack, dessert
    Cuisine American
    Diet Gluten Free
    Tried this Recipe? Tag me Today!Tag me @KidFriendly.Meals today!

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    About Min

    Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

    Reader Interactions

    Comments

    1. Jenny says

      April 08, 2023 at 7:48 pm

      Delicious 🙂 I needed to restock my freezer with muffins for my little one. Your blueberry muffin recipe is usually my go-to, but I wanted to try something new. This turned out to be the perfect alternative. Went with just the pineapple and banana to sweeten them, because I don't like added sugars when my guy is still so young, and they really didn't need more anyway. My 14 mo old was all in from the first bite!

      Reply
      • Min says

        April 08, 2023 at 8:37 pm

        So happy that your toddler loved this one too!!

        Reply
    2. Ashley says

      January 04, 2023 at 7:32 am

      5 stars
      Wow, delicious - thanks for another wonderful and nutritious muffin! My 17 month old hasn’t had a lot of pineapple exposure, but I handed her one of these for breakfast this morning and she gobbled it up! I only had a half of a banana on hand when making these, but they are nice and sweet from the pineapple without needing any additional sweetener. Mine only yielded 9 muffins, but I may have been generous in scooping. Any tips for pouring evenly? Do you use a measurement or just eye it? Appreciate you, Min!

      Reply
      • Min says

        January 04, 2023 at 12:13 pm

        I'm so glad these were a hit! I usually use a large ice cream scooper or just eyeball it

        Reply
    3. Becca says

      April 29, 2022 at 6:44 pm

      5 stars
      Lovely flavors!

      Reply
    4. Christina says

      February 04, 2022 at 3:56 pm

      5 stars
      Amazing muffins. I ran out of Greek yogurt so I substituted with coconut cream and they turned out delicious! Hubby and I both loved them too.

      Reply
      • Min says

        February 04, 2022 at 7:35 pm

        So glad to hear!! Thanks for sharing!

        Reply
    5. Angela says

      February 02, 2022 at 7:39 pm

      Could you make these in mini muffin tins and freeze after baking for future use? Trying to have different snacks on hand when I return to work and mini is much better for my 11 month old!

      Reply
      • Min says

        February 02, 2022 at 8:13 pm

        Sure! I would decrease the cooking time

        Reply
    6. Alice says

      November 10, 2021 at 6:20 pm

      5 stars
      My personal favorite muffin to make for my little guy so I can eat some too!

      Reply
      • Min says

        November 10, 2021 at 7:53 pm

        yay!!

        Reply
    7. Sarah says

      August 09, 2021 at 12:51 am

      My baby cannot do oats, any substitute suggestions?

      Reply
      • Min says

        August 09, 2021 at 6:45 am

        You can try any flour, although the texture will be slightly different depending!

        Reply
    8. Laurie says

      September 11, 2020 at 12:19 pm

      5 stars
      We loved the this version so we tried out chopped strawberries and it also complimented the coconut so well!
      My son has allergies, so we used almond greek yogurt and flax egg and they were delicious

      Reply
      • Min says

        September 17, 2020 at 8:33 pm

        Ooh love all the modifications!! Thanks for sharing and so glad your family enjoyed the recipe!

        Reply
    9. malisa says

      September 06, 2020 at 7:22 pm

      hallo min, thank you for your recipes, my baby has lactose intolerant, what should i use for yoghurt replacement?

      Reply
      • Min says

        September 17, 2020 at 8:33 pm

        any plant based alternative will work! Look for unsweetened

        Reply
    10. Sarah says

      August 27, 2020 at 12:22 am

      5 stars
      I made these muffins for my 1 year old and he loved them! They are surprisingly sweet without any added sugar. Thank you for a great and easy recipe.

      Reply
      • Min says

        August 27, 2020 at 6:54 am

        Yay!!! So glad to hear!!! Thanks for sharing, Sarah 😉

        Reply
      • ZN says

        November 10, 2021 at 10:08 am

        5 stars
        This muffin is one of our favourite, there is almost always some in the freezer. I normally make it with mango and leave out the coconut.

        Reply
        • Min says

          November 10, 2021 at 4:29 pm

          ooh! Will have to try with mango next time!

          Reply
    11. Ravina D'souza says

      August 20, 2020 at 11:39 am

      Can oats be served to 7month baby everyday. I want to make one batch of these muffins to be used for breakfast. Is it ok to serve one muffin a day for about a week?

      Reply
      • Min says

        August 21, 2020 at 6:43 am

        Yes you can but I do also encourage you to focus on offering variety especially during the first year 😉

        Reply
    12. Erica says

      August 18, 2020 at 5:22 pm

      I made these muffins and they taste great except they came out way too wet. I saw at the top that you were supposed to drain the pineapple. Maybe you can add that to the recipe directions as well since I jumped straight to the recipe.

      Reply
      • Min says

        August 19, 2020 at 1:59 pm

        Thanks so much for your feedback! Just added!

        Reply
    13. Ashley says

      August 16, 2020 at 2:22 pm

      Do you know if I could use canned oranges instead of pineapple? Would I have to make any changes?

      Reply
      • Min says

        August 16, 2020 at 5:06 pm

        I haven't tried but I'm sure it will work! No changes just be sure to drain out as much liquid as possible!

        Reply

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    HI!

    I am MJ, a registered dietitian and a mom of 2. I truly hope you’ll enjoy all the recipes and tips that I share on what and how to feed your child!

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