Pineapple, Coconut and Mango Muffins
Serves: 12
Prep time: 20 minutes
Cook time: 25 minutes
½ serves per portion
Recipe courtesy of the Country Kitchens 2026 Country of Study Collection – Samoa
Ingredients:
- 1 egg, lightly whisked
- 270mL can light coconut milk
- 1 ½ cups flour, self-raising
- 400g can pineapple pieces in juice, drained
- 1 cup (130g) dried mango, finely diced
- ¼ cup sugar
- ½ cup rolled oats
- ½ cup shredded coconut
- 2 tablespoons honey
Method:
- PREHEAT oven to 180C and line a 12-hole muffin tin with baking paper.
- ADD egg, coconut milk, flour, pineapple pieces, ¾ cup of the mango pieces and sugar to a large bowl and mix well.
- SCOOP batter evenly into prepared muffin tin.
- ADD remaining mango pieces, oats and shredded coconut to the bowl.
- HEAT honey for 15 seconds in the microwave until nice and runny then pour over the oat mixture and mix well.
- DISTRIBUTE oat mixture evenly on top of each muffin.
- BAKE for 25 minutes or until golden brown and a skewer comes out clean.
What's Great About It:
The tropical flavours of pineapple and coconut are commonly found in many Samoan sweet buns and desserts. These muffins have been modified to contain a reduced amount of sugar, and extra fruit in the form of dried mango. The crunchy coconut and oat topping really makes these muffins shine!
