Prep the pan and oven. Heat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly. This helps the muffins release cleanly.

Drain the pineapple well. Press the crushed pineapple with a spoon in a sieve to remove extra juice. Reserve a splash of juice in case the batter needs thinning.

Whisk dry ingredients. In a large bowl, whisk flour, oats, protein powder, baking powder, baking soda, salt, and cinnamon. Break up any protein powder clumps so the crumb stays even.

Combine wet ingredients. In a separate bowl or measuring jug, whisk Greek yogurt, eggs, honey, melted coconut oil, vanilla, and lime zest. The mixture should be smooth and glossy.

Bring it together. Pour the wet mixture into the dry. Stir gently with a spatula until just combined. If the batter looks too thick (like cookie dough), add 1–2 tablespoons of reserved pineapple juice to loosen. The batter should be thick but scoopable.

Fold in the fruit and coconut. Add the drained crushed pineapple and shredded coconut. Fold lightly to distribute without overmixing.

Fill the muffin cups. Divide the batter evenly among the 12 cups. Sprinkle each with a pinch of coconut flakes for a toasty top if you like.

Bake. Bake for 16–20 minutes, or until the tops are set, lightly golden at the edges, and a toothpick comes out with a few moist crumbs. Avoid overbaking; protein bakes can dry out quickly.

Cool. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Cooling helps them set and improves texture.

Enjoy. Serve warm or at room temperature. They’re great plain, with a swipe of Greek yogurt, or a drizzle of warm honey.