RECIPE: Pineapple Coconut Muffins

Posted at 11:27 AM, Jul 06, 2016
and last updated 2016-07-06 12:27:52-04

Ashely Valverde of Mud Pie Bakery shares the recipe for their vegan pineapple coconut muffins.

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Pineapple Coconut Muffins
Yields 10 Jumbo Muffins
                    3 Cups - All Purpose Flour
                    2 Tbsp. - Ener-G Egg Replacer whisked with 8 Tbsp. Of warm water or your homemade egg replacer
                    2 Tbsp. - Baking Powder
                    1 Tsp. - Baking Soda
                    1 Tsp. - Salt
                    1 Cup - Oil
                    1 ¾ Cup - Sugar
                    2 Cup Pureed Pineapple (Canned or Fresh)
                    1 Cup of Canned Coconut milk
                    2 ¾ Cup of Unsweetened Coconut Flakes
                    Pineapple Rings and extra Coconut Flakes to top Muffins
1.                Preheat the oven to 350 degrees.
2.                Grease the muffin tins with oil.
3.                In a small bowl, whisk together the egg replacer with the warm water until foamy.
4.                In a large bowl combine flour, salt, baking powder, baking soda .  Whisk and then set aside.
5.                In another large bowl, combine the coconut milk, sugar, oil and pureed pineapple.  Mix until well combined.
6.                Pour the wet ingredients into the dry ingredients and mix.
7.                Fold in the coconut flakes.
8.                Pour into muffin tins and top with a pineapple ring and sprinkle on more coconut flakes.
9.                Cook for 25 to 30 minutes.