Pineapple Coconut Muffins

• Vegetarian
• Gluten free

• Produce

  • 1 398ml can Pineapple tidbits

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 tsp Baking powder
  • 1 cup Oat flour
  • 1/2 tsp Salt
  • 1/4 cup Sugar

• Nuts & Seeds

  • 1 cup Coconut plus, sweetened

• Dairy

  • 1/2 cup Milk
  • 1 Single serve container of vanilla yogurt

Found on hometoheather.com

Description

Ingredients

• 1 cup oat flour (use certified gluten free if that matters to you)
• 1 tsp baking powder
• ½ tsp salt
• 1 cup sweetened coconut plus extra for topping if desired
• ¼ cup sugar
• 3 eggs
• 1 single serve container of vanilla yogurt (100mg which works out to be 3.5oz)
• ½ cup milk
• 1 398ml can of pineapple tidbits (drained of juice)

Directions

• Prepare your muffin tin with non-stick spray
• Preheat oven to 350
• Add all dry ingredients to a large bowl and whisk to break up any lumps.
• In a medium bowl, whisk eggs with a fork. Add yogurt, milk and mix to incorporate.
• Add wet ingredients into the large bowl and whisk until all flour has been well blended in.
• Stir in pineapple.
• Batter will be on the runny side and this is ok.
• Portion about a ¼ cup of batter into each tin.
• Top with extra coconut if desired
• Bake 20 min until browned around the edges
• Let cool in the pan 5 min and then remove to a rack to continue cooling.
• Store in a covered container