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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Beetroot Chocolate Muffins

These muffins came out so nice. Naturally sweet, fluffy, and full of flavor. As I am working on filling up my freezer again, I am having fun coming up with new muffin recipes. My latest one happened because I really wanted to make a red muffin. I thought my daughter would love that and it was right around Valentines day so it seemed fitting. While the raw dough was a beautiful crimson color, the baked product lost all of its vibrance. But not it’s wonderful flavor! Beets are not only a great natural sweetener, they are also high in many nutrients (potassium, magnesium, vitamins A,B and C, beta carotene, iron, fiber….) I like to make sure my kids eat a good variety of foods, and sneaking in some vegetables in baked goods is a great way to do it. I don’t lie to them, I tell them what is in their food. Therefor they do not grow an aversion to most things because they get to experience them in really fun ways! IMG_2033 Ingredients:

  • 3 cups flour (I mixed rice and buckwheat)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 1 tsp cinnamon
  • 1/2 cup carrots, shredded
  • 1/2 cup beetroot, shredded
  • 1/2 cup beet juice (I juiced mine fresh) *optional, I was using this mainly for color which got lost. but it also helped sweeten. If you are going to omit this, add water or milk instead and a little bit extra sweetener.
  • 1 cup maple syrup
  • 1/2 cup coconut oil
  • 1/4 cup ground flax seeds soaked in 1/2 cup water for 20 minutes
  • 1/2 cup water
  • 1/2 cup mini chocolate chips
  • 2 TBS of shredded coconut for garnish

Steps:

  • preheat oven to *325
  • mix flax seed and water and let sit while doing the rest
  • in a large bowl mix first 5 ingredients
  • in a blender combine all the rest but chocolate chips and coconut, and blend just enough to get everything to blend together
  • combine dry and wet ingredients
  • add chocolate chips
  • pour in greased mini muffin tins
  • top with coconut
  • bake for 10-12 minutes or until toothpick comes out clean
  • let cool on a rack