Description
A combination of coconut and pineapple gives these muffins loads of sweet, tropical goodness. They're just the thing to bring a little sunshine to your day when the weather outside is less than tropical and you can't afford to hop the next plane to Mexico.
Ingredients
Scale
- 1/2 cup coconut oil, melted
- 1 cup sugar
- 2 large eggs
- 1/2 cup coconut milk
- 1 can (398 ml / 14 oz) crushed pineapple, drained
- 2 tbsp dark rum (or 1 tsp vanilla extract)
- 1 cup unsweetened desiccated coconut
- 1 1/4 cup all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
Instructions
- Adjust oven rack to upper-middle position and preheat oven to 375°F. Lighly grease the cups of a 12-cup muffin pan, or line with paper cups.
- In a large bowl, stir the coconut oil with sugar until smooth. Whisk in the eggs, one at a time, beating well after each addition. Stir in coconut milk, crushed pineapple, rum, and 3/4 cup coconut.
- Add the flour, baking powder and salt to the bowl, and stir until just barely combined. Divide batter between muffin cups and sprinkle with the remaining coconut. Bake until the muffins are golden brown and a toothpick inserted into the middle comes out with a moist crumb, about 20-25 minutes. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool off completely.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Breakfast