Skinny Tropical Muffins

Bake my skinny raspberry chocolate chip banana muffins next.

Made with bananas, pineapple, orange zest, yogurt, whole wheat flour, and coconut. Easy, moist, low-fat, healthy muffins! 

Lightened-up muffins with bananas, pineapple, orange zest, yogurt, whole wheat flour, and coconut. Easy, moist, low-fat, healthy muffins! found on

Meet my latest breakfast obsession. Summer is here and I am ready to soak up the sun! Today I’m sharing a little taste of the tropics. 

Juicy pineapple, bananas, orange zest, toasted coconut… everything I love about the tropics in one tasty muffin. I made these fruity little gems a few weeks ago and again today. They have summer written all over them and are a perfectly acceptable bikini-friendly treat.

The first step? Buy a couple bananas and let them ripen. They are the base of today’s recipe.


Some other ingredients you’ll need:

√ White Whole Wheat Flour
√ Honey
√ Greek Yogurt (or regular)
√ Fresh Pineapple
√ Shredded Coconut
√ Orange Zest

Substitutions: a mixture of whole wheat flour and all-purpose flour (about half and half of each) may be substituted for the white whole wheat flour in this muffin recipe. I do not suggest using all whole wheat flour, as the resulting muffin may have a tough texture. Maple syrup may be used instead of honey. Canned or small frozen pineapple chunks may be used instead of fresh.

The shredded coconut on top is optional. The orange zest is not! It gives the muffins their flavor and adds a little zesty extra to each bite. I can’t imagine them without it!

Lightened-up muffins with bananas, pineapple, orange zest, yogurt, whole wheat flour, and coconut. Easy, moist, low-fat, healthy muffins! found on

Lightened-up muffins with bananas, pineapple, orange zest, yogurt, whole wheat flour, and coconut. Easy, moist, low-fat, healthy muffins! found on

Lightened-up muffins with bananas, pineapple, orange zest, yogurt, whole wheat flour, and coconut. Easy, moist, low-fat, healthy muffins! found on

Just like my Skinny Banana Blueberry Muffin recipe, today’s breakfast treat is sweetened with honey and a touch of (lightly packed) brown sugar. The recipe makes 15 muffins, so the amount of sugar in each is teeny tiny. The banana and pineapple sweeten them up too.

“Healthy” or “Low Fat” baked goods have a bad rap. They are known for lacking flavor and moisture, often tasting dry and bland.  These muffins are the complete opposite. Two ingredients bringing moisture to the muffins are mashed bananas and vanilla greek yogurt. Both ingredients are fabulous healthy substitutes for fat in certain recipes. Fat is moisture-laden and you don’t want to sacrifice that when you cut it out. 1 cup of mashed bananas and 1/4 cup of vanilla greek yogurt do a fine job of keeping the muffins soft, tender, and moist.

There is plenty of juicy pineapple in each big bite. If using fresh pineapple, cut it up into tiny chunks. Frozen pineapple tends to come in larger chunks, so that is why I emphasize using fresh. You could used canned as well, but again… fresh is preferred!

Dancing inside the muffin batter are a touch of cinnamon and orange zest. If you’re anything like me, you love bananas and cinnamon together! The zest from 1 orange gives the muffins a little something extra. And like I mentioned above, you do NOT want to leave it out. You can slice up the rest of the orange to enjoy alongside your freshly baked muffins.

Lightened-up muffins with bananas, pineapple, orange zest, yogurt, whole wheat flour, and coconut. Easy, moist, low-fat, healthy muffins! found on

Lightened-up muffins with bananas, pineapple, orange zest, yogurt, whole wheat flour, and coconut. Easy, moist, low-fat, healthy muffins! found on

Lightened-up muffins with bananas, pineapple, orange zest, yogurt, whole wheat flour, and coconut. Easy, moist, low-fat, healthy muffins! found on

The sliced bananas on top seep their moisture inside the muffin as they bake. So not only do the bananas look cute on top, they serve a moisture-inducing purpose. The muffin tops are my favorite part! 

Imagine yourself with your toes in the sand, listening to the ocean, and breathing in the salty air. You’ll be tasting the tropics after one bite. What is so wonderful about them is that I don’t feel too heavy after eating one or two, either. I had two this morning before getting in my suit and taking Jude to the river to swim and play fetch. They are low in fat, high in flavor, and will keep your energy up all morning!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

More muffins to make:

Skinny Tropical Muffins

Made with bananas, pineapple, orange zest, yogurt, whole wheat flour, and coconut. Easy, moist, low-fat, healthy muffins!


  • 2 and 1/2 cup white whole wheat flour (or mix of whole wheat and all-purpose)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup honey or maple syrup (I use honey)
  • 1/2 cup loosely packed light or dark brown sugar
  • 1 cup mashed very ripe banana (about 2 large very ripe bananas)
  • 1/4 cup nonfat vanilla greek yogurt (or any yogurt)
  • 1 large egg, beaten
  • 3/4 cup milk (I use almond milk, but you can use any kind)
  • zest from 1 orange
  • 1 and 1/4 cup fresh pineapple, diced
  • optional: 1 thinly sliced banana for topping
  • optional: 1/4 cup shredded coconut


  1. Preheat oven to 350°F (177°C). Spray a muffin pan with nonstick cooking spray.1
  2. Gently whisk the flour, baking soda, salt, and cinnamon together in a large bowl until combined. Set aside.
  3. In a separate bowl, mix the honey and brown sugar together - it will be thick and lumpy. Try to get out as many lumps as you can. Add the mashed banana, yogurt, and beaten egg. Slowly pour the wet ingredients into the dry ingredients. Gently begin to fold it all together. It will be very thick. Add the milk slowly and continue to gently mix the ingredients together. The milk will thin everything out, but the batter will still remain thick. Fold in the orange zest and pineapple. Do not overmix the batter.
  4. Divide the batter between 15 muffin cups. Fill all the way to the top. Bake the first 12, then the last three in another batch. (Fill the empty muffin cups halfway with water in the 2nd batch to ensure even baking.) Bake muffins for 17-18 minutes OR until very lightly browned on the edges. A toothpick inserted in the center should come out clean. Remove from the oven and place pan on a wire rack. Allow muffins to cool and enjoy!
  5. Muffins remain fresh and moist stored in an airtight container at room temperature for 2 days or in the refrigerator for 1 week.
  6. Freezing tip: Muffins can be frozen up to 3 months. Thaw overnight in the refrigerator and warm to your liking before serving.

Recipe Notes:

  1. Do not use cupcake liners, muffins will stick to liners.

Adapted from Skinny Strawberry Chocolate Chip Muffins

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Today’s recipe is a spin-off from my Skinny Banana Blueberry Muffins.

Nearly fat free, 131 calorie skinny banana blueberry muffins. You won’t miss all the calories and fat, trust me!

More healthy muffin recipes:

Skinny Strawberry Chocolate Chip Muffins

Skinny Strawberry Chocolate Chip Muffins

90 Calorie Strawberry Banana Muffins

Strawberry Banana Muffins

Skinny Chocolate Banana Fudge Muffins

Skinny Chocolate Banana Fudge Muffins by Sallys Baking Addiction

Skinny Double Chocolate Muffins

Skinny Double Chocolate Chip Muffins

See more healthier muffin recipes.

Lightened-up muffins with bananas, pineapple, orange zest, yogurt, whole wheat flour, and coconut. Easy, moist, low-fat, healthy muffins! found on



  1. Aribahi on September 22, 2014 at 11:10 am

    Hi Sally
    Love these muffins…what can I use as a substitute for maple syrup n honey

    • Sally on September 22, 2014 at 6:00 pm

      Agave would work – or just an extra 1/4 cup brown sugar.

  2. Jen on October 6, 2014 at 1:56 pm

    Do u think a lemon would work as a substitute for the orange?

    • Sally on October 12, 2014 at 8:39 pm

      Zest from just 1 lemon would be fine. Enjoy!

  3. Georgi on December 12, 2014 at 7:45 pm

    Can I just say that I love your blog! ^_^ I’m all the way from Europe and it’s almost 3 in the morning here and I spent the last two hours cleaning up the kitchen after a pipe burst. So thank you for all the wonderful ideas, can’t wait to make a smoothie, after the plumber’s visit :)).

  4. Pattie on January 2, 2015 at 1:18 pm

    Hey Sally! I was perusing your blog to see what variation of banana muffins you have and found these! I have a question though.. Do you think I could use canned pineapple?

    • Sally on January 2, 2015 at 1:42 pm

      That would be fine. Enjoy!

  5. Christine on January 18, 2015 at 4:30 pm

    Just curious – what’s the calorie count on these? 130 like the blueberry skinnys? Just made them – smell and look delicious! Going on the kids lunch for sure…

    • Sally on January 18, 2015 at 6:47 pm

      Hi Christine, I’m unsure– feel free to calculate.

  6. Ru on February 14, 2015 at 4:43 pm

    Can I substitute anything for the yogurt?

  7. Nora Melamed on April 13, 2015 at 9:34 pm

    Not sure what I did wrong, but after 30 mins of baking at 350F the muffins are undercooked in the middle. :/

  8. Tracey on April 18, 2015 at 9:01 pm

    My sister and I love your skinny muffins! She is in college and asked if id make her some muffins for an easy breakfast. She ate the whole batch in less than a week! The tropical were my third variation to try and i have now started doubling the batches so I have some for myself 🙂 For all three batches, I have had to bake them much longer than the 17-18 minutes. They have all taken closer to 27 minutes. I have made many of your recipes and have never had to bake much longer than instructed. They always turn out great though

  9. Caz on May 14, 2015 at 2:37 am

    Since I was searching for a low-sugar recipe, Ijust want to mention that vanilla yoghurt has an incredible amount of sugar added to it, Plain/naturalGreek is fine and helps four o rise since it’s acidic.
    Best wishes, Caz

  10. Ruby on June 12, 2015 at 12:39 pm

    Yum! I made these last week, and they have a great flavor and texture. Everything is delish about them .Thank you so much for the recipe! You rock

  11. Dea Miller on July 31, 2015 at 4:34 pm

    Should the temp be 375?  It’s still runny after almost 23 mins!  🙁  

  12. Jamie on August 26, 2015 at 8:49 pm

    Do you think I can take out the pinapple?

    • Sally on August 27, 2015 at 8:02 am

      Absolutely! Not a problem at all.

  13. Lorraine on August 27, 2015 at 12:15 pm

    I’m stuck at home car-less today and I’ve no yogurt but i do have some pineapple & banana to use up.. Do you think apple sauce would work as a substitute? Thanks!

    • Sally on August 27, 2015 at 1:56 pm

      Applesauce or a little extra mashed banana works!

  14. Lara on January 30, 2016 at 4:07 am

    Loved these muffins, very much like banana bread! Also a flexible recipe: I forgot to include the yoghurt and didn’t have any orange on hand. I also reduced the sugar a bit but they came out super yummy anyway! Thanks Sally!

  15. Sarah-Mae Adam on February 1, 2016 at 5:24 pm

    I had a half can of crushed pineapple leftover from a previous baking session, this was the perfect way to use it up with ingredients I usually have on hand!

    I made a half batch, which still yielded 11 “normal” sized muffins, using the following (minor) substitutions;
    – 1 cup whole wheat flour, 1/4 cup white all-purpose
    – used 1/2tsp orange extract instead of orange zest
    – my kiddo ate the rest of the yogurt without telling me, so I blended 1/4 cup of 2% cottage cheese until smooth.

    These turned out wonderful! My family is very happy with the moisture and perfect level of sweetness in these little tropical bites!

    • Sally on February 1, 2016 at 5:34 pm

      Glad you all love them!

  16. maryanne hutchison on April 27, 2016 at 5:46 am

    can you use coconut flour or almond flout in place of the wheat flour ? 

  17. Judy on September 13, 2016 at 9:32 pm

    You are a genius!
    These tropical muffins are SO groan-worthy! Moist, tasty, heaps of flavour- and I even did them with gluten free flour!

  18. Diane on March 23, 2017 at 3:26 pm

    Hi Sally. I have two question about these great looking muffins. I plan to make them soon. I have unflavored Greek Yogurt that I could use, or do you suggest the vanilla flavored? Also, if I want to add the banana slices for the topping, do I add them at the beginning or at the end of the baking? Thank you.

    • Sally on March 24, 2017 at 12:28 pm

      Plain yogurt works! And I add the bananas prior to baking 🙂

  19. MaryAnn Coy on June 20, 2018 at 12:11 pm

    I agree way too much sugar in Vanilla yogurt, plain Greek-Style non-dairy yogurt works + 1 tsp vanilla & some lemon juice in the almond milk to sour it will interact with Bk Soda to rise. This recipe has a great deal of moisture. The more moisture the more struggle to rise, also the moisture is going to prolong baking times, these will need the toothpick test. I increased the honey to ⅓ cup & left out the brown sugar. I hate bakery Muffins because they taste like cake. Very sweet! So cutting back the sweetener makes for Muffins that taste like muffins! Almond flour will work fine, I’m accustomed to baking with WW flour, it takes practice, but. they can be made without being tough. They won’t crumble like bakery Muffins. Added the island seasoning trio of allspice, nutmeg & clove to punch up the flavor. Toasted enough of the coconut to stir through the batter & top them. Fresh mango is on my mind for the future. Love your muffin recipes, I need low fat, low sugar, low sodium, nondairy, & almond milk has fewer calories than most, but coconut milk can be used. BTW I read an article on coconut flour a few days ago. It can be used in recipes designed for it. However substituting it in recipes not designed for it. To make flour they use desiccated coconut(very dry). So if it is added as a sub. It literally sucks all the moisture in leaving a very dry crumbly baked good. Recipes that use it have far more fluid built it. It’s commonly used in the Philippines. So they are far more accustomed to working with it’s idiosyncrasies than we are.



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