Take a bite of island delight with these PaleoFLEX™ Pineapple Coconut Muffins. They make the perfect midday snack at work or an on-the-go breakfast when you are hurrying out the door.
These muffins are naturally sweetened with pineapple chunks, bananas, maple syrup, and vanilla extract for a tasty tropical treat. Make a batch on Sunday and grab them throughout the week as an easy snack. They will keep in an airtight container at room temperature for three days, in the refrigerator for up to a week, and are freezer friendly.
Tip: For less mess, add the pecans to the muffin batter in step 4, instead of sprinkling on top.
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PaleoFLEX™ Pineapple Coconut Muffins
- Recipe by: Jess Case
- Serves: 12
- Meal: Anytime
- Serves: 12
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Ingredients
2 large ripe bananas, mashed (about 1 cup)
2 large eggs
1/4 cups maple syrup
2 tsp pure vanilla extract
1 3/4 cups blanched almond flour
1/4 cups arrowroot flour
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 cups cup fresh pineapple, chopped
1/4 cups raw pecans, chopped
1/4 cups shredded unsweetened coconut
Directions
Preheat oven to 350°F and grease a 12-count muffin pan with coconut oil or line with cupcake liners to prevent sticking.
Mix bananas, eggs, maple syrup, and vanilla extract in a medium bowl with a whisk or hand mixer until smooth.
In a separate bowl, whisk almond flour, arrowroot flour, baking soda, and cinnamon.
Use a spatula to stir the wet ingredients into the dry ingredients. Combine until no lumps are remaining. Do not overmix. Carefully fold in pineapple.
Fill each muffin cavity about three quarters of the way with batter. Sprinkle with pecans and shredded coconut.
Bake for 20 minutes or until golden brown and a toothpick comes out clean. Let the muffins cool for at least 10 minutes on a wire rack before serving.
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