Coconut Pineapple Muffins
Try this Coconut Pineapple Muffins recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 1/2 cup granulated sugar
- cooking spray
- 2 tablespoons canola oil
- 1 large egg lightly beaten
- for the glaze:
- 1/4 cup coconut flakes
- 1/4 easpoon salt
- 1/2 easpoon baking soda
- 1/2 cup whole wheat flour (i prefer white whole wheat flou
- 1 and 1/2 cups all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1 and 1/4 cups light coconut milk
- 1 cup fresh or canned pineapple coarsely chopped
- 1/2 up powdered sugar
- 2 teaspoons light coconut milk
- pineapple slices and shaved coconut for garnish (o
- Carbohydrate 1.18448361104773 g
- Cholesterol 21.3625 mg
- Fat 4.84830374951891 g
- Fiber 0.175312493244807 g
- Protein 0.744291388843329 g
- Saturated Fat 1.74679999957338 g
- Serving Size 1 1 muffin (16g)
- Sodium 16.746972221929 mg
- Sugar 1.00917111780293 g
- Trans Fat 0.27453229163791 g
- Calories 50 calories
Preheat oven to 400 degrees.Combine both flours, sugar, baking powder, baking soda and salt in a large bowl; make a well in center of mixture. Combine coconut milk, oil and egg in a bowl; add to flour mixture. Stir just until moist. Gently fold in pineapple and coconut flakes. Spoon batter into 12 muffin cups lined with paper wrappers.Bake at 400° for 18 minutes or until lightly browned. Remove muffins from pan; cool on a wire rack. After the muffins have cooled, combine powdered sugar and coconut milk in a bowl. Drizzle the glaze over the muffins. Garnish with pineapple slices and coconut shavings if desired.
