 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
|
These sweet and tropical muffins are guilt free, so they sit perfect aside a nice cold margarita. They are free of eggs, dairy, and very low in sugar. Ingredients:
1/2 c apple or pear juice |
1/2 c dried pineapple, chopped very fine (or crushed can pineapple) |
1 small to medium mango, chopped |
1/2 tsp ginger |
1/4 tsp cinnamon |
1/2 tsp lime juice |
2 tbsp brown sugar |
1 overripe banana |
3/4 c wheat flour |
1/3 c millet flour (or any other flour you have) |
1 tbsp wheat germ |
1 tbsp flax seed |
2 tbsp water |
2 tsp baking powder |
1/4 tsp baking soda |
1/8 tsp salt |
2 tbsp vegetable oil |
1/4 coconut milk |
1/4 c shredded coconut |
1/3 c chopped walnuts or pecans |
Directions:
1. Put apple juice and dried pineapple in a medium pan and cook over medium heat about five minutes. Then add chopped mango, ginger, cinnamon, and lime juice and cook about 5 more minutes, until fruit is soft. Turn off pan, stir in brown sugar, and let sit for 5 minutes.
2. In a medium bowl, combine flour, wheat germ, baking powder, baking soda, and salt. In a large bowl, mash banana. Add the cooked fruit to the banana and blend with a hand mixer. In a small bowl, whisk together the flax seed and the water and then add to the fruit mixture. Add the oil, coconut milk, and shredded coconut, then blend again for a couple seconds. Mix in the dry ingredients, then nuts if using. Bake at 350 for 15-20 minutes, or until knife inserted comes out clean.
|
|