Pineapple Coconut Muffins
by Megan Hackett
Generally, you see me making cakes, but my favourite thing to bake is muffins! This recipe can easily be made vegan with a milk and egg substitute, or gluten free with a flour substitute. The secret to a perfect muffin top is to start your muffins at a higher temperature to force a rise before dropping it down to cook through.
Muffins are incredibly forgiving, and you have endless flavour possibilities. They come together in a pinch and they smell amazing. They are also easy to freeze after baking and add into school lunches!
1 cup crushed pineapple
3 large eggs
½ cup milk
1 teaspoon vanilla extract
1 cup medium unsweetened coconut
1 teaspoon baking powder
1 teaspoon baking soda
1 cup whole wheat flour
¾ teaspoon salt
¼ cup brown sugar
Preheat oven to 400°C using the convection setting. *If your oven does not have convection, you may need to just lengthen the baking time*
Grease a muffin tin.
Mix the first four ingredients in one bowl. In another bowl, combine the remaining ingredients. Pour the wet into the dry and mix until just combined.
Scoop into greased muffin tin and top with a sprinkle of coconut and brown sugar. Bake at 400°C for 5 minutes before lowering to 375° for another 10 minutes.
Test with a skewer - muffins are ready when the skewer comes out clean. Makes 12 muffins.