Hawaiian Mini Muffins

In late November the boys said goodbye to their classmates by bringing in these Hawaiian Mini Muffins. The flavors of the islands, pineapple and coconut were shared amongst the kindergarteners and preschoolers. We couldn't wait for our Hawaiian vacation, visiting with family, celebrating Christmas, and going to the beach in winter.

Hawaiian Mini Muffins
Makes 24 mini muffins

Inspired by Smitten Kitchen


1/2 cup coconut oil plus additional for greasing
3/4 cup all-purpose flour
1/2 cup whole wheat flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup coconut flavored Greek-style yogurt, at room temperature
1/3 cup sugar
1 large egg, at room temperature
1 teaspoon vanilla extract

1/2 cup fresh pineapple, cut into small pieces
3/4 cup sweetened shredded coconut, divided


Preheat oven to 375°F. Line mini muffin pans with paper liners or grease with coconut oil.
In a small saucepan, warm your coconut oil until just melted.
Whisk flours, baking powder and salt in a large bowl. Stir in 1/2 cup shredded coconut. In a medium bowl, whisk together egg, sugar, coconut oil, coconut yogurt and vanilla. Mix in pineapple pieces. Stir wet ingredients into dry ingredients until just combined. Divide batter among prepared muffin cups then sprinkle the top with remaining 1/4 cup coconut.
Bake for 8-12 minutes until toothpick comes out clean. Remove muffins from pans and cool on wire rack.