Pineapple Coconut Mini MuffinsRead Now
Pineapple Coconut Mini Muffins
2 & 1/2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup maple syrup
1/2 cup light brown sugar
1 cup mashed very ripe banana (about 2 large very ripe bananas)
1/4 cup nonfat plain greek yogurt
1 large egg, beaten
3/4 cup skim milk or almond milk
1 and 1/4 cup fresh pineapple, diced
1/4 cup shredded coconut
Preheat oven to 325F degrees. Spray muffin tins with nonstick spray.
In a large bowl, combine & mix the flour, baking soda, salt, and cinnamon & set aside until needed.
In a separate bowl, combine & mix the honey and brown sugar together. Using a fork works to break all the lumps. Then, add the mashed banana, Greek yogurt, and beaten egg.
Slowly add the wet ingredients into the dry ingredients. Gently fold the wet and dry ingredients all together. Slowly add the milk and continue to mix the ingredients together.
Add the pineapple to the batter until distributed evenly, but don't overmix the batter.
Spoon the batter into the mini muffin pan 3/4 full (leave enough room for the batter to rise when cooking). Sprinkle the shredded coconut on top of each muffin. Bake for 15-17 minutes until browned on the edges. Poke muffins with a toothpick until toothpick comes out clean. Remove from tins and allow the muffins to cool completely.
Muffins will remain fresh and moist stored at room temperature for up to 5 days. Freeze any remaining muffins.