Whole Wheat Pina Colada Muffins W/ Coconut-Pecan Butter |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 10 |
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These are super yummy! They are healthy too! The pineapple makes them nice and moist! The butter is the perfect complement to them! I could eat it by itself, it's so tasty!! :) (you'll probably want to double it.) Ingredients:
1/3 cup sucanat (or, another brand unrefined sugar. ) |
1/4 coconut oil (or butter.) |
1 egg |
1 cup nonfat plain yogurt |
1 teaspoon vanilla |
1 1/2 cups whole wheat pastry flour (you can use all-pupose and omit the gluten, but that'll take away from the nutrition and make it see) |
1 1/2 tablespoons vital wheat gluten |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt (i used a little less than 1/2, because i used sea salt.) |
1 cup crushed pineapple, drained. (1 cup after being drained.) |
1/2 cup unsweetened flaked coconut |
1/4 cup pecans, finely chopped (optional) |
1 1/2 tablespoons butter |
1 tablespoon unsweetened dried shredded coconut |
1 tablespoon pecans, chopped |
1 teaspoon agave nectar |
1/2 teaspoon whole wheat pastry flour |
Directions:
1. Preheat oven to 375. Grease or line muffin pan. (I recommend greasing it, they really stick to the papers.)
2. In a large bowl beat together the sucanat, egg, yogurt, and vanilla 'til nice and creamy. While it mixes, put together all the dry ingredients in a separate bowl. Add the dry ingredients to the wet. Mix well. Stir in the pineapple and coconut. (you would add the pecans at this point, too.).
3. Bake for 20-25 minutes, or until a toothpick comes out clean.
4. For the butter:.
5. Place all ingredients in a food processor and blend 'til smooth. Slather on warm muffins for a really tasty treat!
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