Pineapple Coconut Muffins #GF #V
Try this Pineapple Coconut Muffins #GF #V recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 10
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 teaspoon salt
- 1 tsp baking powder
- 1 cup oat flour
- 1 cup flaked sweetened coconut
- 1/4 cup coconut sugar (or white sugar)
- 2 flax eggs (2 t ground flax seed with 1/2 cup unswe
- 1/2 cup vanilla coconut yogurt
- 1 398 ml can of pineapple tidbits (1-1/2 cups frozen pineapple drain any juice)
- plus additional shredded coconut for topping.
- Carbohydrate 12.158993665873 g
- Cholesterol 0.326666666003912 mg
- Fat 3.47256533318753 g
- Fiber 1.57038330090841 g
- Protein 2.17865166611824 g
- Saturated Fat 2.4684299999092 g
- Serving Size 1 1 -12 (28g)
- Sodium 34.9294666492694 mg
- Sugar 10.5886103649646 g
- Trans Fat 0.15087066665921 g
- Calories 87 calories
Preheat oven to 350Mix together flax seed and almond milk and set aside for a few minutes to thicken.In a small bowl combine dry ingredients (flour, baking powder, salt, coconut and sugar). Add flaxseed mixture and yogurt. Mix well until well combined. Stir in pineapple.Divide evenly between 10-12 muffin cupsSprinkle tops with coconut. Bake at 350 for 18-20 minutes. Coconut on tops of muffins will be lightly browned and muffins will be springy when you press them on top.
