Pineapple and coconut muffins

Pineapple and coconut muffins

Bake these tasty treats and share a relaxing Sunday afternoon bite — just don’t forget the Co-op Fairtrade tea

  • Feeds 12Feeds 12
  • Ready in 35 minutes

Each serving contains

  • Energy
    883kj 211kcal
  • Fat
    Med 15%
  • Saturates
    Med 19%
  • Sugar
    Med 15%
  • Salt
    Med 15%

% of adult’s reference intake | Carbohydrates per serving : 24g

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  • 200g Co-op self raising flour
  • 60g desiccated coconut, plus extra for sprinkling
  • 1 tsp baking powder
  • 100g golden caster sugar
  • 227g can Co-op pineapple slices in juice, chopped, liquid reserved
  • 200ml Co-op fat free Greek style yogurt
  • 80ml vegetable oil
  • 1 Co-op British egg
  • 2 tsp vanilla extract


  1. Preheat the oven to 180°C/fan 160°C/Gas 4
  2. Line a 12-hole muffin tin with paper cases
  3. Mix the flour, coconut, baking powder and sugar in a bowl
  4. Pour the reserved pineapple juice into a measuring jug and add enough yogurt to top it up to 300ml (you’ll need about 200ml)
  5. Add the oil, egg and vanilla extract and mix
  6. Add the pineapple and yogurt mixture to the flour, along with the pineapple pieces, and combine
  7. Spoon into the cases, sprinkle with extra coconut and bake for 25 mins, or until golden and cooked through