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.
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
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
- 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
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
Pineapple Coconut Muffins for Babies
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
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.
Do you know if I could use canned oranges instead of pineapple? Would I have to make any changes?
I haven’t tried but I’m sure it will work! No changes just be sure to drain out as much liquid as possible!
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.
Thanks so much for your feedback! Just added!
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?
Yes you can but I do also encourage you to focus on offering variety especially during the first year 😉
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.
Yay!!! So glad to hear!!! Thanks for sharing, Sarah 😉
hallo min, thank you for your recipes, my baby has lactose intolerant, what should i use for yoghurt replacement?
any plant based alternative will work! Look for unsweetened
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
Ooh love all the modifications!! Thanks for sharing and so glad your family enjoyed the recipe!
My baby cannot do oats, any substitute suggestions?
You can try any flour, although the texture will be slightly different depending!