Pineapple Coconut Muffins

7 muffins                               375 degrees 

1 ¼  Cups  Flour ½  Cup Pineapple juice 
¾   tsp Baking powder Tbs Coconut oil, melted 
1/8 tsp Salt Large Egg 
½  Cup Sugar tsp Orange zest 
¼  cup Shredded sweetened coconut Cups pineapple 

14  Muffins 

2 ½  Cups  Flour Cup Pineapple juice 
1 ½ tsp Baking powder Tbs Coconut oil, melted 
¼ tsp Salt Large Egg 
Cup Sugar tsp Orange zest 
½ cup Shredded sweetened coconut Cups pineapple 

21 Muffins 

3 ¾  Cups  Flour 1 ½  Cup Pineapple juice 
2 ¼  tsp Baking powder Tbs Coconut oil, melted 
½  tsp Salt Large Egg 
1 ½  Cup Sugar tsp Orange zest 
¾  cup Shredded sweetened coconut Cups pineapple 

1. Preheat the oven to 375F. Line a muffin tins with paper liners. 

2. In a large bowl, whisk together flour, baking powder, salt, sugar and shredded coconut (reserve 2-3 tablespoons,) 

3. In a medium bowl, whisk together pineapple juice, melted coconut oil, egg and orange zest. Add to flour mixture and stir to combine, mixing only until no streaks of dry ingredients remain. Stir in chopped pineapple. 

4. Divide batter evenly into prepared muffin cups and sprinkle generously with remaining coconut. 

5. Bake for 16-19 minutes, until a toothpick inserted into the center of a muffin comes out clean. 

6. Cool muffins on a wire rack for at least 15 minutes before serving. 

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s