Pineapple Coconut Muffins
This is a dairy and egg free recipe that I developed for the childcare centre that I work at. The fruit adds enough sweetness, but you can add a little honey if you prefer something sweeter.
If making with a slightly more generous budget I would suggest using coconut oil and spelt flour.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 40
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 2 bananas mashed
- 3 teaspoon baking powder
- 2 cups coconut cream
- 4 tablespoons apple puree homemade
- 1/2 cup oil (preferably coconut)
- 3 cups plain flour
- 2 cups coconut thread or dessicated or both
- 2 cups crushed pineapple drained
- Carbohydrate 10.9984475057255 g
- Cholesterol 0.244999999502934 mg
- Fat 5.67267000109764 g
- Fiber 1.1359000029297 g
- Protein 1.8100975004872 g
- Saturated Fat 4.9331455009479 g
- Serving Size 1 1 Serving (45g)
- Sodium 8.03274998778046 mg
- Sugar 9.86254750279584 g
- Trans Fat 0.372258250086797 g
- Calories 98 calories
Beat together all the wet ingredients (apple, banana, oil, honey if using, coconut cream. Mix all the dry ingredients together. Stir the pineapple through the dry mix. Mix the wet into the dry mix gently. Do not overmix. Spoon into prepared mini muffins tins. Bake at 180 Celsius for approx 8-10 minutes
