These Pineapple Coconut Muffins are light and sweet with pineapples and honey, and they make us feel like we’re on a tropical island.
Ingredients
1 1/2 cups white whole-wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup unsweetened coconut flakes
1 cup crushed pineapple
1 egg
1/2 cup honey
1/3 cup coconut oil
1/4 cup whole milk (or you can sub nondairy milk)
Instructions
Preheat oven to 170° F. Place paper or silicone liners in a 12-count muffin tin and set aside.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and coconut. Add pineapple and stir, completely coating the pineapple in flour.
In another mixing bowl, combine the egg, honey, oil, and milk.
Add the wet ingredients to the dry and stir to combine.
Divide the batter into the muffin tin (each well will be about ¾ full). Sprinkle a few extra coconut flakes on top, if you like.
Bake for 20 minutes or until a knife inserted into the center of a muffin pulls out clean.
Remove from pan and cool before serving.
NOTES 1. Dairy free if using a milk substitute.
2. Coconut is not a tree nut. However, if you have a tree nut allergy, consult your doctor before consuming.
3. We recommend organic ingredients when feasible.
(Thank you: 100daysofrealfood.com)
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