Coconut Pineapple Tropical Muffins

Dairy Free. Gluten Free Option

There are few better tastes than exotic fruits - so let’s infuse them into our baking and make muffins even more fun!

Makes 12 Muffins

Ingredients

• 2 cups spelt or oat flour (use GF if necessary)

• 1 tsp baking soda

• 1 tsp baking powder

• ¾ tsp salt

• 1 tsp cinnamon

• 1 ½ tsp ginger

• 1/8-1/4 tsp all spice

• 1 ½ cups overripe mashed banana (360g)

• ½ cup crushed pineapple, drained

• ½ cup diced pineapple

• ½ cup pure maple syrup or honey

• 3 tbsp coconut milk or milk of choice

• 3 tbsp coconut oil, melted

• 2 tsp pure vanilla extract

• ½ tbsp orange zest

• shredded coconut for topping

Instructions

1. Preheat the oven to 350 F. Grease your muffins tins (12 total) with coconut oil or line with parchment paper cups.

2. Combine the flour, baking soda, baking powder, salt and spices in a large bowl, adding shredded coconut and/or crushed nuts if desired.

3. Mash banana using a potato masher (or roughly blend in a food processor for a faster approach!)

4. In a separate bowl, combine mashed banana, crushed and diced pineapple, maple syrup, coconut milk, coconut oil, vanilla and orange zest.

5. Add dry ingredients to wet, stirring to form a batter (do not overmix). Scoop batter into prepared muffin tins and top with shredded coconut.

6. Bake on the centre rack for about 25 minutes or until lightly golden brown. If you insert a toothpick into the centre it should come out mostly clean. Let cool.

7. Store muffins in the fridge to keep them fresh or freeze for up to a month.

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