Pineapple & Coconut Muffins

These make a brilliant snack. They are perfect straight out of the oven or alternatively make a batch and freeze some for use as needed.

Serves: Makes 8 large muffins
Prep Time: 10 mins
Cook Time: 30 mins
Nutritional Information: (per 1 muffin)

• Protein: 7g
• Fat: 8g
• Carbohydrate: 14g
• Calories: 143

Ingredients:

• 70g wholemeal flour
• 40g plain flour
• 20g desiccated coconut
• 1 tsp ground cinnamon
• 1 tsp baking powder
• ¼ tsp salt (optional)
• 3 tbsp pineapple, finely diced
• 3 large eggs
• 4 dates, pitted and finely chopped
• 4tbsp natural yoghurt
• 4 tbsp coconut oil
• 1 tbsp agave syrup/honey/maple syrup
• 1 tsp vanilla

Method:

1. Pre-heat the oven to 180 degrees. Line a muffin tin with 8 deep paper cases.
2. Mix the flours, desiccated coconut, cinnamon, baking powder and salt in a small bowl and set aside.
3. Place the pineapple in a large mixing bowl and blot with kitchen paper to remove excess moisture. Add the eggs, dates, yoghurt,coconut oil, agave syrup and vanilla extract and stir well.
4. Pour the dry ingredients into the wet ingredients and mix until just combined.
5. Use a spoon to divide the batter among the cases, so that they are almost full. Bake for 25 minutes until the muffins are golden brown and a skewer inserted comes out clean. Carefully remove the muffins from the tin and allow to cool on a wire rack.
6. Store these muffins airtight container: they’ll keep at room temperature for several days or in the fridge for about a week