Pineapple Coconut Muffins - light and airy with a tropical twist. Perfect for breakfast for an afternoon snack.
Breakfast, Dessert, Snack
dairy free, oil free, vegan
Servings: 12 people
Calories: 191 kcal
Preheat oven to 375 degrees F.
Lightly spray a 12 cup muffin tin with cooking spray and set aside.
In a small mixing bowl, sift together the flour, baking powder, sugar and salt.
In a medium mixing bowl, whisk together the coconut milk, apple cider vinegar, vanilla and melted coconut butter.
Stir the dry mixture into the wet mixture until just combined.
Stir in the diced pineapple and mix to evenly distribute.
Pour the batter into the prepared muffin tins. About 1/3 cup in each one should be just about perfect to use up the batter.
Bake for 18-22 minutes until a toothpick inserted in the center comes out clean.
Let cool in the pan on a wire rack for about 5 minutes before taking them out of the pan and letting the muffins continue to cool on the wire rack.
*Make sure your wet ingredients are room temperature before adding the melted coconut butter. It will cease up if the other ingredients are too cold.
Pineapple Coconut Muffins
Amount Per Serving
Calories from Fat 72
% Daily Value*
Total Fat 8g
Saturated Fat 7g
Total Carbohydrates 23g
Dietary Fiber 3g
* Percent Daily Values are based on a 2000 calorie diet.