Pineapple & Coconut Muffins
Servings Prep Time
12muffins 10minutes
Cook Time
25minutes
Servings Prep Time
12muffins 10minutes
Cook Time
25minutes
Ingredients
  • cooking oil spray
  • 1/2cup hard coconut oil125 mls
  • 1/2cup coconut sugar100 grams
  • 2 free-range eggs100 grams
  • 1cup wholemeal self raising flour120 grams
  • 1cup chopped pineapplefresh or tinned, 160 grams
  • 1/2cup coconut cream120 grams
  • 2tbsp pineapple juice, unsweetened40 mls
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

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 Pineapple & Coconut Muffins
Pineapple & Coconut Muffins
Votes: 13
Rating: 3
You:
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
Pineapple & Coconut Muffins
Votes: 13
Rating: 3
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