Coconut Pineapple Muffins


1 1/3 cup whole wheat flour
1/3 cup raw honey
1/3 cup raw sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup chopped pecans
2/3 cup rolled oats
1 cup sour milk or buttermilk
1/2 cup melted butter or coconut oil
1 large egg
1 can (approximately 15 ounces) crushed pineapple, drained well
1/2 cup shredded coconut (unsweetened)

1/2 cup shredded coconut

Grease 18 muffin cups or line with paper muffin liners.

In a large bowl, mix together flour, oats and buttermilk. Let it sit for 12-24 hours. Then add sugar, honey, baking powder, baking soda, and pecans. Make a well in the center of the mixture. Add melted butter or coconut oil, and egg. Stir to blend, just until dry ingredients are moistened. Do not overmix. Gently fold in drained pineapple and coconut.

Spoon batter into prepared muffin cups, filling about 2/3 full.

Sprinkle coarse coconut topping over pineapple muffin batter.

Bake muffins at 400° for about 20 minutes, or until tops are lightly browned and firm. Transfer pans to rack to cool for about 5 minutes. Gently turn muffins out onto rack to cool completely.

Makes 18 coconut pineapple muffins.

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