Try this Pineapple Coconut Muffins recipe, or contribute your own.
- 1/2 teaspoon salt
- 1 tsp baking powder
- 1 cup oat flour
- 1 cup flaked sweetened coconut
- 1/4 cup coconut sugar (or white sugar)
- 2 flax eggs (2 t ground flax seed with 1/2 cup unswe
- 1/2 cup vanilla coconut yogurt
- 1 398 ml can of pineapple tidbits (1-1/2 cups frozen pineapple drain any juice)
- plus additional shredded coconut for topping.
- Carbohydrate 12.158993665873 g
- Cholesterol 0.326666666003912 mg
- Fat 3.47256533318753 g
- Fiber 1.57038330090841 g
- Protein 2.17865166611824 g
- Saturated Fat 2.4684299999092 g
- Serving Size 1 1 -12 (28g)
- Sodium 34.9294666492694 mg
- Sugar 10.5886103649646 g
- Trans Fat 0.15087066665921 g
- Calories 87 calories
Step-by-step
- Preheat oven to 350
- Mix together flax seed and almond milk and set aside for a few minutes to thicken.
- In a small bowl combine dry ingredients (flour, baking powder, salt, coconut and sugar). Add flaxseed mixture and yogurt. Mix well until well combined. Stir in pineapple.
- Divide evenly between 10-12 muffin cups
- Sprinkle tops with coconut. Bake at 350 for 18-20 minutes. Coconut on tops of muffins will be lightly browned and muffins will be springy when you press them on top.
A glance at the dry ingredients misses the critical role that moisture management plays when combining fresh or canned fruit with dense oat flour. Oat flour lacks gluten, meaning it relies entirely on binders and yogurt to maintain structural integrity.
- Pair these muffins with a tart, high-protein Greek yogurt to balance the concentrated sweetness of the coconut sugar and pineapple tidbits.
- Allow the flax egg mixture to rest for at least five full minutes until gelatinous before incorporating, which ensures proper hydration of the flour.
- Bake at 350 degrees Fahrenheit for 18 to 20 minutes, watching specifically for the shredded coconut on top to turn a light golden brown.
- Store baked goods in an airtight container at room temperature for up to two days, or freeze them immediately after they cool completely.
Adjusting the fat content requires substituting the yogurt with a rich plant-based alternative at a strict one-to-one ratio. Proper cooling on a wire rack prevents internal steam from condensing and softening the crust.
