Food correspondent Maple Trout Lilli writes:
TROPICAL PINEAPPLE COCONUT MUFFINS
As we begin to think about warmer weather (sugaring season always makes me feel this way) these pineapple coconut muffins caught my eye. Three years ago, I posted a recipe for Super Hero Muffins. I was gifted with a book containing a slew of new Super Hero Muffin recipe adaptions by the same author so I thought I would share one of my favorites. And as an aside, and in keeping with the recent Olympic fervor, the following quote appeared next to the recipe:
“My morning ritual is eating breakfast while soaking my feet in a bucket of hot water with Epsom salts. My feet are my biggest asset. I do my best to take care of them.” – Brenda Martinez, Olympian
Why not give them both a try.
1.5 cups almond flour
3/4 cup unsweetened shredded coconut
1/3 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon fine sea salt
3/4 cup canned pure pumpkin puree
1/4 cup virgin coconut oil melted
1/4 cup maple syrup
1 teaspoon vanilla extract
1 heaping cup frozen or fresh pineapple tidbits
- Position rack in the center of the oven. Preheat to 350. Line 12-cup muffin tin with paper liners.
- In a large bowl, combine almond flour, shredded coconut, coconut flour, baking soda and salt.
- In a separate bowl, whisk together the eggs, pumpkin, melted coconut oil, maple syrup and vanilla. Stir the wet ingredients into the dry. Stir in pineapple. The batter will be thick.
- Spoon the batter into the prepared muffin cups. Try to evenly distribute the pineapple chunks. You can use your hands to shape the tops of the muffins since this batter is thick. Bake until the muffins are well browned on top, about 25 minutes. Cool completely before removing from tin.
- Freeze or store in airtight container. Reheat in 300 degree oven.
Gluten free//Grain free//Vegetarian//Dairy free