3/4 call-purpose flour
1/2 cwhole wheat flour
1 1/2 tspbaking powder
3/4 csweetened shredded coconut, divided
1/2 ccoconut oil
1 largeegg, room temperature
1 ccoconut milk*
1 ccrushed pineapple, drained.
1 tspvanilla extract
How to Make Pineapple-Coconut Muffins
- 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.