YUM! We love a delicious, guilt-free snack and these delicious, dairy free pineapple and coconut muffins are one of our favourites. This recipe makes 12 muffins, so we suggest you double it and store leftovers in an airtight container in the fridge for 3-4 days or freeze individual serves to defrost and serve as required – perfect for lunch boxes.

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Pineapple & Coconut Muffins

Votes: 14
Rating: 2.93
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Rate this recipe!

Course

Snacks

Cuisine

Muffins

Prep Time

10 minutes

Cook Time

25 minutes

Servings

muffins

Ingredients

• cooking oil spray
• 1/2 cup hard coconut oil 125 mls
• 1/2 cup coconut sugar 100 grams
• 2 free-range eggs 100 grams
• 1 cup wholemeal self raising flour 120 grams
• 1 cup chopped pineapple fresh or tinned, 160 grams
• 1/2 cup coconut cream 120 grams
• 2 tbsp pineapple juice, unsweetened 40 mls

Course Snacks Cuisine Muffins Prep Time 10 minutes Cook Time 25 minutes Servings muffins Ingredients cooking oil spray 1/2 cup hard coconut oil 125 mls 1/2 cup coconut sugar 100 grams 2 free-range eggs 100 grams 1 cup wholemeal self raising flour 120 grams 1 cup chopped pineapple fresh or tinned, 160 grams 1/2 cup coconut cream 120 grams 2 tbsp pineapple juice, unsweetened 40 mls

Votes: 14 Rating: 2.93 You: Rate this recipe!

Instructions

1. Preheat oven to 180C. Lightly spray 12 muffin tin holes with cooking oil or line with cases.
2. With electric beaters, cream the chilled coconut oil with the coconut sugar, in a mixing bowl. Add the eggs one at a time, combining after each addition. Add flour and then stir in coconut cream, pineapple pieces and juice.
3. Divide batter evenly into prepared muffin tin holes and bake for 25 minutes or until golden brown on top and a skewer inserted into the centre comes out clean.
4. One muffin is one serve.

Recipe Notes

170 calories per muffin