Three Ingredient Pineapple Coconut Muffins
This incredibly easy recipe for pineapple coconut muffins will be the last muffin recipe you ever make. Whenever I am invited to someone’s house, a potluck, or a dinner, and I ask what to bring, the answer is always “Pineapple Coconut Muffins”. There are variations, which I will list at the end of this post, but the very favorite is always the same, Pineapple Coconut Muffins. Even people who don’t like coconut, love this irresistible recipe. Surprisingly, there is no oil, no eggs, no milk, no water, no measuring, just three simple ingredients. I love eating them right from the oven, warm, and yummy.
Enjoy this delicious pineapple coconut muffin recipe. They stay fresh for days. However, that will not be an issue as you will want to eat them all!! The stay very moist and fresh for at least a week. They even taste good when frozen and then defrosted. These muffins always turn out great! Another suggestion is to sprinkle a touch of brown sugar on them to get a crunchy “crust”. I love muffins with a crumb topping.
THREE INGREDIENT PINEAPPLE COCONUT MUFFINS
One package of Angel Food Cake Mix
One 14 ounce package of Shredded Coconut
One 10 ounces 20 can of Crushed Pineapple including the juice
Preheat over to 350 degrees.
Combine the three ingredients in a large bowl until well-mixed. (the batter will expand)
Spoon batter into paper-lined muffin cups, filling each cup 2/3 full.
Bake 15-20 minutes or until a toothpick inserted into the muffin comes out clean. Cool in pans on wire rack for 5 minutes. Remove from pans. Serve warm or cold.
Here are variations:
Cherry — 1 can (20 oz) cherry pie filling
Pumpkin — 1 can (15 oz) pumpkin, 3/4 cup of water
Carrot – Add 1/2 cup finely shredded carrot, 14oz can of pineapple, cinnamon, ginger, nut