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Pineapple Coconut Muffins
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Oats and coconut stand in for wheat and dairy in these fruity, moist, and tropical muffins. Perfect for breakfast or as a snack.

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Ingredients

For 12 COM_JOOMRECIPE_SERVING_TYPE_

pineapple-coconut-muffins

  • 1 1/4 c rolled oats
  • 1/2 c plain yogurt
  • 1/2 c coconut milk
  • 1 1/2 c oat flour
  • 1/3 c brown sugar
  • 1/2 c coconut flakes
  • 2 t baking powder
  • 1 t baking soda
  • 1/4 t salt
  • 1/3 fresh pineapple
  • 1/3 c coconut oil
  • 1 egg
  • 1/2 banana

Pineapple Coconut Muffins Directions

  1. Preheat oven to 375℉. Line 12 muffin cups.
  2. In a large bowl, combine the rolled oats, yogurt, and coconut milk. Let stand for 10 minutes. 
  3. In a separate bowl, mix together the oat flour, brown sugar, coconut flakes, baking powder, baking soda, and salt.
  4. Place the chopped pineapple in the bowl of a food processor and pulse to roughly puree. Measure out 1 cup, and place in a bowl with the banana, egg, and the coconut oil. Mix well. Add this pineapple-banana-egg mixture to the bowl of rolled oats, yogurt, and coconut milk, and mix well to incorporate. Fold the oat flour-coconut flake mixture into the bowl and combine.
  5. Fill the lined muffin cups about 2/3 high. Bake 16-20 minutes, until golden brown and a toothpick inserted into one comes out clean.

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