Carrot Coconut Pineapple Muffins

Try saying that 5 times fast!

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Nevermind that tongue twister of a name – these muffins are easy to make and tropically delicious! I first made them over a year ago, with the recipe jotted down in recipe development/blogging book. The intent was to make them again, and this time take pictures. I even picked up some cans of crushed pineapple (a key ingredient), so that it would happen sooner rather than later. But somehow time kept going by, and the muffins were never made again. And then we moved and for the life of me, I couldn’t find my recipe development book! The horror!

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Just when I thought I would never see it again, I tore through some boxes labelled “food magazines” and lo and behold, my book was tucked away in there! It seemed fitting to celebrate with a recipe meant for the blog – so carrot coconut pineapple muffins it was!

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I love these for so many reasons – they are whole grain, include fruits and vegetables, have little added sugar, use ingredients I have in my kitchen, and oh yeah, they taste awesome. The crushed pineapple really makes these muffins – not only does it provide that sweet tropical flavour, but it also keeps them super moist. I recommend storing them in the fridge so they don’t accidentally get moldy on you – I learned the hard way. So go ahead, beat those winter blues and make some muffins that remind you of sunny warm days!

 

Carrot Coconut Pineapple Muffins

makes 12 large muffins

Beat the winter blues with these tropical muffins – the flavours and colours will remind you of sunshine filled days! You can’t go wrong with a whole grain, fruit & veggie filled muffin for easy breakfasts or snacks, so get baking!

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  • 1 cup non-dairy milk
  • 2 tbsp ground flax seeds
  • 1 3/4 cup whole wheat flour
  • 3/4 cup shredded unsweetened coconut
  • 1/3 cup brown sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup shredded carrot
  • 1 can (398 mL or 14 oz) crushed pineapple (including liquid)
  • 1/4 cup coconut oil, melted
  • 1 tsp vanilla

 

1. Preheat oven to 350 degrees F. Grease muffin pan or line with paper baking cups.

2. Combine milk and flax seeds in a medium bowl, and set aside.

3. In a large bowl, combine flour, coconut, sugar, baking powder, baking soda, and salt. Mix in shredded carrot, until all coated.

4. Add pineapple, coconut oil and vanilla to milk/flax mixture and stir until combined.

5. Add wet ingredients to dry ingredients and mix until just combined – lumps are okay!

6. Divide the batter evenly in the muffin cups, and bake for 22 – 25 minutes, until golden brown. Remove from tin and cool on a wire rack

 

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What’s your favourite pineapple recipe? Share in the comments below!

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Categories: Baking, Breakfast, Brunch, Dairy Free, Nut Free, Recipe, Snack, Vegan, Vegetarian, Whole Grain

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One Comment on “Carrot Coconut Pineapple Muffins”

  1. thehomemakerslife
    January 20, 2016 at 6:56 am #

    Yum!

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