Tropical Whole Wheat Muffins
Healthy, moist muffins filled with pineapple chunks and topped with toasted coconut flakes. Made with whole wheat flour and no oil or refined sugars!
Servings: 12 muffins
Ingredients
- 2 ripe medium bananas
- 8 oz canned crushed pineapple with 100% pineapple juice undrained
- 1 egg large
- ¼ cup unsweetened applesauce
- ¼ cup honey
- ¼ cup coconut sugar
- 1 teaspoon vanilla extract
- ¼ cup milk any kind
- 2 cups white whole wheat flour
- 1 ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ cup unsweetened shredded coconut flakes optional
Instructions
- Preheat oven to 425F. Line 12-count muffin pan with cupcake liners or spray with nonstick spray.
- In a medium bowl, mash the bananas with a fork. Make sure there are no large chunks left. Whisk in the crushed pineapple, egg, applesauce, honey, coconut sugar, vanilla, and milk. Mix until it is completely combined. Set aside.
- In a large bowl, combine the flour, baking soda, baking powder, salt and cinnamon. Mix until fully combined.
- Pour the wet ingredients in the dry ingredients. Gently mix until combined. Be careful not to overmix the batter.
- Spoon batter into liner. Filling each all the way to the top. Top each with coconut flakes.
- Bake the muffins for 5 minutes at 425F. Then reduce oven temperature to 350F and continue to bake for an additional 14-17 minutes or until a toothpick inserted into the center of a muffin comes out clean. *Do not open the oven while the oven is reducing in temperature.
- Allow muffins to cool in the muffin pan for 5-10 minutes before transferring to a cooling rack.
Notes
Store in an air tight container at room temperature for up to 5 days or in the refrigerator for up to 7 days. You can also freeze them for up to 3 months.