Coconut Pineapple Muffins
These lightened up coconut
pineapple muffins have less fat and sugar than the original version but are
still light, fluffy and full of flavor.
CourseBreakfast
CuisineAmerican
Keywordcoconut
muffins, pineapple muffins
Prep Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Servings muffins
Calories261kcal
AuthorDinner at the
Zoo
INGREDIENTS
- 1
1/2 cups all-purpose flour
- 1/2 cup whole
wheat flour I prefer white whole wheat flour
- 1/2 cup granulated
sugar
- 1
1/2 teaspoons baking powder
- 1/2 teaspoon baking
soda
- 1/4 teaspoon salt
- 1
1/4 cups light coconut milk
- 2 tablespoons canola
oil
- 1 cup fresh
or canned pineapple coarsely chopped
- 1/4 cup coconut
flakes
- 1 large
egg lightly beaten
- cooking spray
- For the glaze:
- 1/2 cup powdered
sugar
- 2 teaspoons light
coconut milk
- slices pineapple
and shaved coconut for garnish optional
INSTRUCTIONS
1.
Preheat oven to 400 degrees.
- Combine both flours, sugar, baking
powder, baking soda and salt in a large bowl; make a well in center of
mixture. Combine coconut milk, oil and egg in a bowl; add to flour
mixture. Stir just until moist. Gently fold in pineapple and coconut
flakes. Spoon batter into 12 muffin cups lined with paper wrappers.
- Bake at 400° for 18 minutes or
until lightly browned. Remove muffins from pan; cool on a wire rack. After
the muffins have cooled, combine powdered sugar and coconut milk in a
bowl. Drizzle the glaze over the muffins. Garnish with pineapple slices
and coconut shavings if desired.
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