Pineapple Coconut Muffins
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
- 1 tbsp baking powder
- 1 tsp vanilla
- 1/2 tsp salt
- 1/2 cup coconut sugar
- 1 tbsp apple cider vinegar
- 2 cups white whole wheat flour
- 1 1/2 cups coconut milk (i used lite i think full fat work work fine too)
- 1/2 cup melted coconut butter* (also called coconut manna)
- 3/4 cup diced pineapple fresh or canned
- sprinkle of unsweetened shredded coconut for garnish
- Carbohydrate 29.5246477777778 g
- Cholesterol 0.816666666666667 mg
- Fat 0.545833888888889 g
- Fiber 1.00873612891303 g
- Protein 4.53283916666667 g
- Saturated Fat 0.169812222222222 g
- Serving Size 1 1 muffin (59g)
- Sodium 22.2789722222222 mg
- Sugar 28.5159116488648 g
- Trans Fat 0.130650722222222 g
- Calories 145 calories
Preheat oven to 375 degrees F.Lightly spray a 12 cup muffin tin with cooking spray and set aside.In a small mixing bowl, sift together the flour, baking powder, sugar and salt.In a medium mixing bowl, whisk together the coconut milk, apple cider vinegar, vanilla and melted coconut butter.Stir the dry mixture into the wet mixture until just combined.Stir in the diced pineapple and mix to evenly distribute.Pour the batter into the prepared muffin tins. About â…“ cup in each one should be just about perfect to use up the batter.Bake for 18-22 minutes until a toothpick inserted in the center comes out clean.Let cool in the pan on a wire rack for about 5 minutes before taking them out of the pan and letting the muffins continue to cool on the wire rack.Enjoy!
