PINEAPPLE-COCONUT MUFFINS
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!
Provided by Eudocia Romulus
Categories Muffins
Time 35m
Number Of Ingredients 11
Steps:
- 1. Preheat 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
