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PINEAPPLE ORANGE & COCONUT MUFFINS

This is a healthy an easy coconut muffins recipe alternative made completely without sugar.

Light and easier way to enjoy muffins! This is a Coconut Muffins with Pineapple & Orange and also Coconut Frosting by Natvia.
Pineapple and orange muffins with Natvia 100% Natural Sweetener used as the coconut glaze!

As far as coconut muffins recipes go, this zesty recipe is the an easy to follow recipe with sugar free coconut frosting. These are gluten free, and LCHF muffins made with sugar free coconut frosting glaze!

You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s archive of dessert videos over at Healthy Treats!

  • Makes 9 Servings
Metric | Imperial Measurement Conversions

INGREDIENTS

  • 440 g can of crushed pineapples
  • 1.5 Juice from 1 & 1/2 Oranges
  • 3 Eggs
  • 1/3 cup Low Fat Greek Yogurt
  • 1/3 cup Melted Coconut Oil1 & 2/3 Cup Almond Flour
  • 1/2 cup Shredded Coconut
  • 1/3 cup Natvia
  • 0 Zest half an Orange
  • 1 cup Natvia
  • 0 Juice Half an Orange
  • 1/4 cup Water
  • 0 Shredded Coconut for topping & strawberries decoration

Muffins:

440g can of crushed pineapples

Juice from 1 & 1/2 Oranges

3 Eggs

1/3 Cup Low Fat Greek Yogurt

1/3 Cup Melted Coconut Oil1 & 2/3 Cup Almond Flour

1/2 Cup Shredded Coconut

1/3 Cup Natvia

Zest half an Orange

Frosting (glaze):

1 Cup Natvia

Juice Half an Orange

1/4 Cup Water

Shredded Coconut for topping & strawberries decoration

METHOD

  1. Preheat oven to 180°C
  2. Strain 440g can of crushed pineapple using a sieve into a new mixing bowl. Add the juice from 1 and a half oranges on top of the pineapples.
  3. In a seperate bowl, use a fork to whisk 3 eggs and add them to the mixture and stir together. 
  4. Add 1/3 Cup Low Fat Greek Yogurt and stir with a whisk, whilst adding at least 1/3 cup of melted coconut oil.
  5. Add 1 & 2/3 Cup Almond flour to a new dry mixing bowl, as well as 1/2 cup shredded coconut and 1/3 cup coconut flour. Stir these dry ingredients together until they are all evenly combined.
  6. Add to the wet mixture and stir until thoroughly combined.
  7. Add 1/3 Cup Natvia and Zest half an orange on top of the mixture and stir together.
  8. Once the orange zest has combined with the finished muffin mix, start to grease a muffin tray and begin to spread the muffin mixture evenly out in the muffin tray.
  9. Bake the muffins for 50 mins at 180°C or until they are golden and can be poked through cleanly with a skewer.
  10. Whilst the muffins are baking, create the glaze by adding 1 cup of Natvia to a new mixing bowl.
  11. Juice half of one orange into the mixing bowl with the Natvia and hand whisk together.
  12. The glaze should now be quite zesty yet dry, so add 1/4 cup of water to the icing glaze mixture and continue to whisk until evenly combined.
  13. Once the muffins are done being baked in the oven, remove them and dip the tops of the muffins in the coconut frosting/glaze.
  14. Prepare a small plate of shredded coconut and dip the wet frosted coconut muffin tops in the shredded coconut to finish.
  15. Slice strawberries in half and place on top of the muffins for decoration and enjoy some tasty guilt free and zesty coconut muffins!

We love feedback

So comment below and if you decide to make it yourself, be sure to share it with us. We can't wait to hear what you think!

  • Nutritional Info

    No nutritional info supplied

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