Muffins with coconut and pineapple

Muffins with coconut and pineapple sound delicious! Here’s a simple recipe to make them:

Coconut Pineapple Muffins

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup shredded coconut (sweetened or unsweetened, as preferred)
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1/2 cup crushed pineapple, drained
• 1/2 cup coconut milk (or regular milk)
• 1/4 cup melted coconut oil (or vegetable oil)
• 2 large eggs
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp vanilla extract (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.

2. In a large bowl, whisk together the flour, shredded coconut, granulated sugar, brown sugar, baking powder, baking soda, and salt.

3. In another bowl, combine the melted coconut oil, coconut milk, eggs, and vanilla extract. Mix well.

4. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.

5. Fold in the crushed pineapple until evenly distributed.

6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.

7. Bake for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.

8. Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

Enjoy these muffins warm or at room temperature. They make a great snack or breakfast treat!