Breakfast Coconut Pineapple Muffins "Pina Colada"
Ingredients
Metric
200 g ~ ½ pineapple
120 g ~ 1 medium ripe banana, mashed
120 g oat flour or ground oats
120 ml coconut cream or milk
40 g shredded coconut
½ tbsp baking powder
Extra:
1 tsp coconut oil for baking
US
7 oz ~ ½ pineapple
4 oz ~ 1 medium ripe banana, mashed
1 cup oat flour or ground oats
½ cup coconut cream or milk
½ cup shredded coconut
½ tbsp baking powder
Extra:
1 tsp coconut oil for baking
MAKES6 muffins
PREP TIME5 minutes
COOKING TIME25 minutes
TOTAL TIME30 minutes
Steps
1Preheat the oven to 200°C (400°F) Bottom Heat. Peel and core the pineapple then finely dice it. Add all of the ingredients to a medium-size mixing bowl (20 cm ~ 8 inch).
2Mix well to combine.
3Oil the cupcake / muffin tin. Spoon the batter into the tin and pack it in using a spoon. You should have enough batter for 6 small muffins.
4Bake in the middle of the oven for 25 minutes. Allow to cool before removing from the tin.
5Transfer to a plate. Can be kept refrigerated for up to 4 days.
Nutritional Info
Makes 6 muffins
160 Calories per muffin
4g protein
24g carbohydrates
4g fiber
6g fat
160 Calories per muffin
4g protein
24g carbohydrates
4g fiber
6g fat
High in Vitamins B1, B5, B6, C
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Selenium
High in Zinc
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Selenium
High in Zinc
