These low-sugar muffins have a slightly tropical flavor and an added boost of nutrition from ground flaxseed or wheat germ. I like to bake with a mix of whole wheat and organic regular flour but any combination will do.
Ingredients
Scale
8 tablespoons unsalted butter (softened)
1/2 cup granulated sugar
1 teaspoon vanilla
1/2 teaspoon salt
2 large eggs
1/2 cup coconut milk
1 1/4 cups sweetened, flaked coconut (separated)
1 1/4 cups flour
1/4 cup ground flaxseed or wheat germ
2 1/2 teaspoons baking powder
1 cup pineapple, chopped finely
Instructions
Preheat oven to 375°F. Line 24-cup mini-muffin pan with cupcake liners OR rub with butter on a paper towel. Mix butter, sugar and vanilla together in a large bowl until completely combined. Add eggs one at a time. Stir in coconut milk and 1 cup coconut.
Add flour, flax (or wheat germ) and baking powder and gently mix. Last, add the pineapple. Pour into mini-muffin tins and sprinkle with remaining coconut. Bake for 10-12 minutes. (To bake 12 regular muffins instead of mini-muffins, bake for about 18-20 minutes.) Muffins are done when they’re golden in color and the tops spring back when pressed. Allow to cool.