Aloha Muffins

Aloha Muffins

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These muffins are a tropical treat. Super light and fluffy and filled with pineapple, raisins, coconut oil and warm spices. Each muffin is topped off with sliced almonds for a little crunch, so yummy.

Aloha! 🌴

We are spending some time in Hawaii for a much-needed vacation so I thought I’d entice my family a few days before our trip with these Aloha Muffins. I love the texture of these muffins. The egg whites are beaten until super fluffy, which makes these very light and airy. The touch of wheat bran and the raisins give it a subtle texture, and the pineapple keeps the muffins moist and delicious. It’s the perfect islanders treat.

Let’s eat!🤍

Aloha Muffins

These muffins are a tropical treat. Super light and fluffy and filled with pineapple, raisins, coconut oil and warm spices. Each muffin top gets a light sprinkle of sliced almonds for a little crunch, so yummy.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 12
Calories 166 kcal


  • 1 1/2 cups all-purpose flour
  • 1/4 cup wheat bran
  • 1/2 cup sugar
  • 1 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 3 egg whites
  • 2 8 oz cans crushed pineapple, drained and reserve 1/4 cup juice
  • 1/4 cup pineapple juice
  • 1/2 cup raisins optional (see notes below for substitutes)
  • 1/4 cup coconut oil
  • 1/2 tsp almond or vanilla extract
  • 1/4 cup sliced almonds
  • non-stick cooking spray


Preheat oven to 350°F and prepare a 12 cup muffin pan by spraying with non-stick cooking spray.

  • In small mixing bowl combine flour, wheat bran, sugar, baking powder, baking soda, cinnamon and nutmeg. Set aside.
  • In medium mixing bowl beat egg whites with mixer until soft peaks. This takes about 5 minutes. It should look similar to whipped cream.
  • Add in crushed pineapple, juice, raisins, coconut oil and almond extract. Gently fold until almost combined. You want the mixture to remain fluffy.
  • Pour half of the flour mixture in with the egg whites and gently fold until half way mixed. Add remaining flour until combined, being careful not to overmix. The muffin mixture should be super light and airy.
  • Fill prepared muffins cups all the way full. The mixture will be thick and standing above the cups. No need to press down. Give the pan a little shake to settle the mixture.
  • Top each muffin with a few almond slices and bake for 20-25 minutes until golden on top and set in the middle. Let cool for 5 minutes in muffin pan. Transfer muffins to a cooling rack.


Dried fruit- Any kind of dried fruit will work in these muffins. If you don’t like raisins you can substitute with-
  1. Dried cranberries
  2. Dried apricots, chopped, 
  3. Pitted dates, chopped
  4. Dried mangos, chopped
  5. Dried cherries
Add in’s- 
  1. 1/4 cup finely chopped nuts- almonds, cashews, macadamias, walnuts, etc..
  2. 1/4 cup toasted coconut. Also can be sprinkled on top with or without the sliced almonds. 
  3. 1/2 cup white chocolate chips. If you don’t like raisins these can be used as a substitute or add both.
Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.
Keyword Breakfast muffins, Muffins, Pineapple, Raisins, Tropical

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