Tropical Muffins

Pineapple. Coconut. Orange. It’s like pinacolada in muffin form!! When my husband came home with a pineapple earlier this week, I knew I wanted to make muffins with it. The thought of bitting into a baked good and finding a nice piece of sweet pineapple is what got my creative juices flowing.

My good friend just had her second baby, and as good friends do, I brought her some food. Among all the goodies I brought her, were a version of these muffins. The first version actually. Although I wasn’t a fan of the way the first batch came out, I still delivered them to her because I didn’t have time to bake another batch that day and I really wanted to provide her with something more than just dinner. So she got my test run muffins (Sorry Paige!!). The very next morning I woke up and decided to try again because I just wasn’t satisfied with how they came out. After changing the recipe a bit, I am much happier with this version 🙂 The only thing I would change is adding more fresh pineapple.

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Ingredients:

Dry:

  • 1/2 cup coconut flour
  • 1 1/2 cups flour (I used buckwheat)
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp tumeric (optional)
  • 1 cup oats (I used small)
  • 1 cup toasted coconut shreds
  • 1/2 cup coconut sugar

Wet:

  • 1 cup orange juice (I used fresh pressed)
  • 1 TBS orange zest
  • 1/2 cup melted coconut oil
  • 1/4 cup ground flax seeds in 1/2 cup water
  • 2 TBS apple cider vinegar
  • 1 TBS vanilla extract
  • 1 cup chopped fresh pineapple
  • 1/4 cup coconut pieces to top muffins

Steps:

  • preheat oven to 350*F
  • in a smal bowl combine ground flax with water, stir and let sit
  • in a skillet, on medium heat, toast the coconut shreds. Stirring constantly. Pay close attention to this as the coconut goes from not toasted to brunt really fast. This should tie just a couple minutes.
  • in a large bowl combine all the dry ingredients, coconut included
  • in a blender combine all the wet ingredients, flax seeds included
  • barely blend, just enough to mix the ingredients and start breaking down the pineapple. If you have settings on your blender, I would put it on low. If you don’t you could do this in the food processor and pulse a few times.
  • put in greased muffin tins, top with coconut pieces and bake about 10 minutes for mini muffins and 20 minutes for larger muffins.
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6 thoughts on “Tropical Muffins

    • Cool! Let me know how you like them! And I am obsessed with turmeric too. I drink some every morning in warm water with lemon and cayenne. Such a great way to start the digestive day!

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