Pineapple Coconut Muffins
Light and airy with a tropical twist. Perfect for breakfast for an afternoon snack.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Breakfast and Brunch, Desserts & Sweet Treats, Snacks
Cuisine: American
Diet: Vegan
Servings: 12 people
Calories: 191kcal
Preheat oven to 375°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 ⅓ cup in each one should be just about perfect to use up the batter.
Bake for 18 to 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.
Enjoy!
*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.
Calories: 191kcal | Carbohydrates: 23g | Protein: 3g | Fat: 8g | Saturated Fat: 7g | Sodium: 128mg | Potassium: 24mg | Fiber: 3g | Sugar: 10g | Calcium: 20mg | Iron: 1.3mg