pineapple-coconut muffins
(1 rating)
I made these both with and without pineapple. They were both good. I just gave one to a colleague and he said "delicious"! I think they're rather light, so the guilt factor is low!
(1 rating)
yield
12 serving(s)
prep time
15 Min
cook time
20 Min
Ingredients For pineapple-coconut muffins
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3/4 call-purpose flour
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1/2 cwhole wheat flour
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1 1/2 tspbaking powder
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1/4 tspsalt
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3/4 csweetened shredded coconut, divided
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1/2 ccoconut oil
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1 lgegg, room temperature
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1/2 csugar
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1 ccoconut milk*
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1 ccrushed pineapple, drained.
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1 tspvanilla extract
How To Make pineapple-coconut muffins
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1Preheat oven to 375 degrees. Line a 12 muffin tin with cupcake liners, grease lightly. In a small saucepan, warm your coconut oil just until it melts. It should still be on the cool side. In a medium bowl, whisk together your flours, baking powder and salt. Stir 1/2 cup shredded coconut. In a separate bowl, whisk together egg, sugar, coconut oil, coconut milk* crushed, drained pineapple and vanilla. Stir into dry ingredients until just combined. Divide batter among prepared muffin cups then sprinkle the top with remaining 1/4 cup coconut. Bake until a tester inserted into the center comes out batter-free, about 20 minutes. Transfer muffins to a rack and let cool. *full fat Greek yogurt may be used in place of coconut milk.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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