01 -
Set your oven to 350°F (175°C) and pop paper liners into a muffin tin.
02 -
In a big mixing bowl, stir the Greek yogurt, eggs, melted coconut oil, honey, and vanilla until it’s all smooth.
03 -
Use a second bowl to whisk together the whole wheat flour, baking powder, baking soda, salt, and shredded coconut.
04 -
Gently fold the dry mixture into the wet ingredients, mixing just until the batter comes together.
05 -
Carefully stir in the drained crushed pineapple.
06 -
Scoop the batter into the muffin liners evenly. Bake for about 20–25 minutes, or until a toothpick in the middle comes out clean.
07 -
Let the muffins cool for a bit before enjoying them.