Healthy Pineapple & Coconut Lunch Box Muffins
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.
If you’d like to have this recipe more than once in your weekly meal plan use the “leftovers/eating out/own choice” thumbnail to allocate when you will eat the extra serves to avoid excess ingredients being added to your shopping list.
This is part of one of our 28 Day Weight Loss Challenge recipes. Join HERE now!
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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
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
Rate this recipe!
Instructions
-
Preheat oven to 180C. Lightly spray 12 muffin tin holes with cooking oil or line with cases.
-
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.
-
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.
-
One muffin is one serve.
Recipe Notes
170 calories per muffin
Rate this recipe!
| 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
Ingredients
|
Rate this recipe!
|
Instructions
- Preheat oven to 180C. Lightly spray 12 muffin tin holes with cooking oil or line with cases.
- 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.
- 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.
- One muffin is one serve.
Recipe Notes
170 calories per muffin
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