Tropical Pineapple Muffins (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 ½ cups white whole-wheat flour
02 -
1 ½ teaspoons baking powder
03 -
½ teaspoon baking soda
04 -
½ cup unsweetened coconut flakes
→ Wet Ingredients
05 -
1 cup crushed pineapple
06 -
1 large egg
07 -
½ cup honey
08 -
⅓ cup coconut oil
09 -
¼ cup whole milk or non-dairy alternative
# Instructions:
01 -
Preheat the oven to 350°F. Line a 12-count muffin tin with paper or silicone liners and set aside.
02 -
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and coconut flakes. Stir in the crushed pineapple until evenly coated.
03 -
In a separate bowl, whisk together the egg, honey, coconut oil, and milk until smooth and well blended.
04 -
Gradually pour the wet mixture into the dry ingredients and gently stir until just combined. Be careful not to overmix to keep the muffins light and fluffy.
05 -
Spoon the batter evenly into the prepared muffin cups, filling each about ¾ full. Sprinkle extra coconut flakes on top if desired.
06 -
Place the muffin tin on the center rack of the oven and bake for 20 minutes or until a toothpick inserted in the center comes out clean.
07 -
Let the muffins cool in the pan for a few minutes before transferring them to a wire rack. Enjoy warm or at room temperature!
# Notes:
01 -
For a dairy-free version, use any non-dairy milk alternative.
02 -
To make the muffins extra moist, do not overmix the batter.
03 -
Coconut is not considered a tree nut, but check with a doctor if you have a tree nut allergy.