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!
prep time
15 Min
cook time
20 Min
method
---
yield
12 serving(s)
Ingredients
- 3/4 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup sweetened shredded coconut, divided
- 1/2 cup coconut oil
- 1 large egg, room temperature
- 1/2 cup sugar
- 1 cup coconut milk*
- 1 cup crushed pineapple, drained.
- 1 teaspoon vanilla extract
How To Make pineapple-coconut muffins
-
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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