Muffins are a convenient grab-and-go breakfast option when time is not on your side. For this recipe, I wanted to show how you can create a tasty muffin that would help get a decent serving of fiber and is not packed with a ton of sugar. Although sugar is not inherently bad, it is important to understand how sugar impacts our bodies and be mindful of how much of it we consume.
To mimic the pina colada flavor in this recipe, I’m using canned coconut milk, crushed pineapple and unsweetened coconut flakes. I recommend adding some coconut extract to up the coconut flavor in the muffins. You can also try adding some imitation rum flavor as well.
Baking with Whole Wheat Flour
As I did with my Peanut Butter Chocolate Chip Banana Muffins, I used whole wheat flour for this recipe. When baking with whole wheat flour it is important to keep in mind that the presence of the bran and germ in whole wheat flour makes it more absorbent than all purpose flour. You’ll find that many whole wheat recipes will include some additional moisture. In this recipe I’ve added an extra 1/4 cup of water.
Another tip for ensuring great texture and moisture of your whole wheat flour baked goods is to let the dough or batter rest for 10 to 20 minutes before baking. This rest time allows for the liquid to hydrate, thereby softening, the bran and germ.
Try this recipe and let me know what you think.
Prep Time: 5 minutes . Cook Time: 20 minutes . Yield: 12 Servings
INGREDIENTS
Dry Ingredients
2 Cups Whole Wheat Flour
1 Tsp Baking Powder
1 Tsp Baking Soda
1 Tsp Ground Cinnamon
Wet Ingredients
1 Egg
1 Cup Coconut Milk
1/2 Cup Fat Free Greek Yogurt
1/2 Cup Coconut Oil or another oil
1/4 Cup Water
1 20-Oz Crushed Pineapple, drained well
1 Tsp Vanilla Extract
1 Tsp Coconut Extract
1/4 Cup Sugar or your preferred sweetener
Topping
1/4 Cup Shredded Unsweetened Coconut
METHOD
1. Preheat oven to 375F
2. Sift dry ingredients into a large bowl.
3. In another bowl, combine the wet ingredients. Whisk until well-combined.
4. Pour wet ingredients into bowl of dry ingredients. Fold until batter is mixed well. Do not over mix. If time permits, let batter rest for about 10 minutes before baking.
5. Line 12 standard-sized muffin tins with liners or lightly grease with cooking spray. Distribute batter evenly into muffin tins. Top with shredded coconut.
6. Bake for 17 to 20 minutes until tester comes out clean and muffins are golden. Enjoy!
