Pineapple Coconut Muffins


Vegan cupcakes

Made with sweet, fresh pineapple, these muffins are delicious served warm or cool.


  1. • 2 cups of spelt flour
  2. • 2 tsp of baking soda
  3. • 4 tbsp of coconut powder
  4. • 1 cup of stevia or agave powder
  5. • 400g fresh, ripe pineapple or 1 can of pineapple (400g)
  6. • 2/3 cup molten soya margarine or groundnut oil
  7. • ½ cup Provamel Rice Coconut drink
  8. • 1 pinch of salt
  9. • 1 tsp of vanilla extract


Serves 8.

Pineapple Coconut Muffins are made using Provamel Rice Coconut drink.


  • Preheat the oven to 180°C.
  • Put all the dry ingredients in a bowl and mix well.
  • Dice the pineapple and puree with a hand blender until you have a coarse paste.
  • Mix the pineapple and the other wet ingredients together with the dry ingredients until you have a smooth dough.
  • Take a muffin tin and place muffin liners in each tin.
  • Scoop the batter in the liners until they are filled ¾.
  • Sprinkle with some coconut powder.
  • Put them in the oven for about 20-25 minutes until they are golden brown.

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