Whole Wheat Pina Colada Muffins W/ Coconut-Pecan Butter Recipe

Name: Whole Wheat Pina Colada Muffins W/ Coconut-Pecan Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cup sucanat (or, another brand unrefined sugar. ); 14 coconut oil (or butter.); 1 egg; 1 cup nonfat plain yogurt; 1 teaspoon vanilla; 1 ½ cups whole wheat pastry flour (you can use all-pupose and omit the gluten, but that'll take away from the nutrition and make it see); 1 ½ tablespoons vital wheat gluten; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt (I used a little less than 1/2, because I used sea salt.); 1 cup crushed pineapple, drained. (1 cup after being drained.); ½ cup unsweetened flaked coconut; ¼ cup pecans, finely chopped (optional); 1 ½ tablespoons butter; 1 tablespoon unsweetened dried shredded coconut; 1 tablespoon pecans, chopped; 1 teaspoon agave nectar; ½ teaspoon whole wheat pastry flour

Servings: persons

⅓ cup sucanat (or, another brand unrefined sugar. )
14 coconut oil (or butter.)
1 egg
1 cup nonfat plain yogurt
1 teaspoon vanilla
1 ½ cups whole wheat pastry flour (you can use all-pupose and omit the gluten, but that'll take away from the nutrition and make it see)
1 ½ tablespoons vital wheat gluten
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt (I used a little less than 1/2, because I used sea salt.)
1 cup crushed pineapple, drained. (1 cup after being drained.)
½ cup unsweetened flaked coconut
¼ cup pecans, finely chopped (optional)
1 ½ tablespoons butter
1 tablespoon unsweetened dried shredded coconut
1 tablespoon pecans, chopped
1 teaspoon agave nectar
½ teaspoon whole wheat pastry flour

1
Preheat oven to 375.
2
Grease or line muffin pan.
3
(I recommend greasing it, they really stick to the papers.)
4
In a large bowl beat together the sucanat, egg, yogurt, and vanilla 'til nice and creamy.
5
While it mixes, put together all the dry ingredients in a separate bowl.
6
Add the dry ingredients to the wet.
7
Mix well.
8
Stir in the pineapple and coconut.
9
(you would add the pecans at this point, too.
10
).
11
Bake for 20-25 minutes, or until a toothpick comes out clean.
12
For the butter:.
13
Place all ingredients in a food processor and blend 'til smooth.
14
Slather on warm muffins for a really tasty treat!

3477

kcal

Calories

367

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: ⅓ cup sucanat (or, another brand unrefined sugar. ), 14 coconut oil (or butter.), 1 egg, 1 cup nonfat plain yogurt, and more.

Yes, Whole Wheat Pina Colada Muffins W/ Coconut-Pecan Butter falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Whole Wheat Pina Colada Muffins W/ Coconut-Pecan Butter

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