I LOVE the fusion of pineapple and coconut - do you?
With the organic blueberry protein muffin recipe as a base, these delicious muffins came out all tropical and perfect!
You can replace 1/2 cup pineapple for a smashed banana for a true "hummingbird" muffin if you wish :)
Here’s the recipe:
Ingredients (all organic):
Mix dry ingredients in a bowl. I like to whisk it so it's good and mixed!
Mix wet ingredients in another bowl, and then add to dry ingredients and mix with a spatula only till everything is moistened (Over-stirring causes heavy muffins).
Add pineapple, pecans, and coconut.
Pour into 24 regular muffin cups, or 12 jumbo. Fill to the very top.
Sprinkle tops with more coconut and brown sugar (sugar is optional – but I always do!)
Bake in 400 oven for 17 – 20 minutes or until done.
Let cool in pan 3 minutes, then remove and enjoy!
These have protein, fat, carbohydrate, and fruit - making them a complete meal or snack.
Store on counter for up to 2 days, or in refrigerator up to 5 days.
Invite someone over if you make these! They are great for sharing and they won't believe they're so healthy!
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