Good morning sunshine! There’s muffin better than starting your day with a freshly baked tropical muffin.
These orange, pineapple and coconut muffins are perfect for breakfast or as a healthy grab and go snack that you can take to school, work or on your travels.
If you close your eyes and take a bite you can pretend you’re in the tropics under a palm tree, especially if you serve them with fresh tropical fruit and coconut yogurt.
½ cup buckwheat flour
¼ cup ground almonds/almond flour
½ tsp baking powder
½ tsp bicarbonate of soda
¼ cup coconut chips/desiccated coconut
½ tsp cinnamon
½ cup fresh crushed pineapple**
Zest of an 1/2 orange
1 flax egg***
¼ cup maple syrup
2 tbsp coconut oil + extra for greasing
2 tbsp almond milk
Coconut sugar to sprinkle on top (optional)
*cus I’m only baking for one #singleAF
**Slice the pineapple and chop into very small chunks. You could also use crushed, canned pineapple.
**1 tbsp milled/ground flax seeds + 3 tbsp water
- Preheat the oven to 180 °C
- In a small bowl/mug make the flax egg (flax + water), mix and set aside (it’ll become a gel like consistency).
- Mix all the dry ingredients (flour, baking powder, bicarb, coconut, cinnamon & salt).
- Add the pineapple and orange zest. Mix and ensure the pineapple is well coated in the flour.
- In a separate bowl, mix all the wet ingredients together (flax egg, maple, oil & milk).
- Add the wet mix to the dry and combine.
- Grease muffin cases with a little coconut oil and spoon in the mixture about ¾ of the way up the case to allow rom for them to rise.
- Bake for 20 minutes or until a skewer comes out clean.
- Allow to cool and then devour. Due to the fresh fruit they only keep for a few days but you can freeze and defrost them and they keep in the freeze for up to 3 months.