COCONUT PINEAPPLE MUFFINS

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.

 Course Breakfast

 Cuisine American

 Keyword coconut muffins, pineapple muffins

 Prep Time 10 minutes

 Cook Time 18 minutes

 Total Time 28 minutes

 Servings 12 muffins

 Calories 261 kcal

 Author Dinner 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.

2.    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.

3.    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.

Source https://www.dinneratthezoo.com

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