Healthy Hawaiian Muffins
These muffins taste just like paradise! They’re supremely moist and filled with sweet pineapple, buttery macadamia nuts, and a bit of shredded coconut. It’s almost like a Hawaiian vacation hides in every bite! Leftover muffins will keep for at least 5 days (if not longer!) if stored in an airtight container in the refrigerator, and they also freeze well.
Ingredients
- 2 ¼ cups (270g) white whole wheat flour or gluten-free* flour (measured like this)
- 1 ½ tsp baking powder
- ¾ tsp baking soda
- ¼ tsp salt
- ½ tbsp (7g) coconut oil or unsalted butter, melted and cooled slightly
- 2 large egg whites, room temperature
- 1 tbsp (15mL) vanilla extract
- 2 ½ tsp liquid stevia
- ½ cup (120g) plain nonfat Greek yogurt
- 3 tbsp (45mL) distilled white vinegar
- ¾ cup (180mL) nonfat milk, divided
- 1 cup (210g) diced pineapple (see Notes!)
- 3 tbsp (28g) roasted macadamia nut halves, diced (see Notes!)
- 2 tbsp (10g) shredded unsweetened coconut (see Notes!)
Instructions
- Preheat the oven to 350°F, and coat 12 muffin cups with nonstick cooking spray. (If using liners, then line 12 muffins cups with liners and coat them with cooking spray.)
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the coconut oil or butter, egg whites, vanilla extract, and liquid stevia. Add in the Greek yogurt, stirring until no large lumps remain. Stir in the vinegar. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 4 equal parts.) Gently fold in the pineapple, macadamia nuts, and coconut.
- Divide the batter between the prepared muffin cups. Bake at 350°F for 23-26 minutes or until the top feels firm to the touch and a toothpick inserted into the center comes out clean (or with a few crumbs attached). Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
For the gluten-free flour, use the following: 1 ¼ cups (150g) millet flour, ½ cup (60g) tapioca flour, ½ cup (60g) brown rice flour, and 1 ½ teaspoons xanthan gum. Most store-bought gluten-free flour blends (like this one!) will work as well, if measured like this.
Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted in place of the whole wheat flour.
It's really important to measure the flour correctly, using this method or a kitchen scale. (← That’s the one I own and love!) Too much will make your muffins turn out dry.
These muffins require 2 full egg whites. The whites contain the majority of the protein in eggs, and that protein is required to ensure the muffins maintain their shape and texture while cooling.
For sweeter muffins, increase the liquid stevia by an additional ¼ or ½ teaspoon.
I do not recommend substituting for the liquid stevia, if at all possible. (It’s one of my favorite ingredients, and you’ll use it in all of these recipes of mine, too!) I buy mine online here! However, if you really prefer to omit the liquid stevia from the muffins, substitute 1 cup (192g) granulated sugar, brown sugar, or coconut sugar and reduce the milk to ¼ cup (60mL). You may also substitute ¾ cup (180mL) pure maple syrup, honey, or agave and omit the milk instead (although the muffins won’t be quite as sweet). The baking time may vary with either of those substitutions as well.
Any milk may be substituted in place of the nonfat milk.
Fresh pineapple or pineapple that’s canned in 100% juice will both work! If using the latter, just make sure it has been thoroughly drained. I haven’t tried using frozen pineapple.
I highly recommend roasting your own macadamia nuts! I typically roast mine a little longer compared to store-bought roasted macadamia nuts, and I’ve found that really helps bring out their buttery flavor notes. To do so, spread natural (also called “raw”) macadamia nuts onto a baking sheet lined with foil (for easier clean up!). Bake at 300°F for 10-15 minutes, rotating once through, or until the macadamia nuts are golden brown. Cool completely before using in this recipe.
Cut the pineapple and macadamia nuts so they’re no larger than the size of standard chocolate chips to ensure your muffins bake evenly.
Sweetened shredded coconut may be substituted for the unsweetened shredded coconut, if you prefer.
I’m not a big fan of nuts or coconut in my muffins, which is why the amounts are so small. Feel free to increase either (or both!) if you prefer!
Do not use an electric mixer to mix up the batter. This will result in dense or tough muffins. Use a whisk where instructed, and use a fork for everything else.
{gluten-free, clean eating, low fat, low sugar}
DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.