With fresh pineapple, shredded coconut, and mashed bananas, these muffins are a tropical delight perfect for an afternoon tea or Sunday brunch. They are excellent served plain, as the pineapple and bananas provide unparalleled moistness with a hint of sweetness. Either fresh or canned pineapple work equally well; if you choose canned, make sure it’s packed in water instead of syrup to avoid the added refined sugar typically found in canned fruits. Freeze any remaining muffins in freezer bags for a tropical treat any day of the week.
• 2 cups blanched almond flour
• 2 teaspoons baking soda
• 1 teaspoon sea salt
• 1/4 cup unsweetened coconut, shredded
• 2 large eggs
• 1/2 cup coconut oil
• 1/4 cup pure honey
• 1 cup coconut milk
• 1 small ripe banana, mashed
• 1/2 cup crushed pineapple
1. Preheat oven to 350 degrees F.
2. Combine the almond flour, baking soda, salt, and shredded coconut in a large bowl.
3. In a separate bowl, beat the eggs with the coconut oil, honey, and coconut milk. Stir in the banana.
4. Add the liquid ingredients to the dry mixture, and stir until well combined. Fold in the pineapple and stir until just combined.
5. Line a muffin tin with liners, and fill each cup 2/3 full of batter. Bake for 12–14 minutes, until tops are golden brown. Once cooled, loosen the muffins with a knife and serve.
6. Store any leftovers in an airtight container for up to 3 days, or freeze for up to a month.
7. Makes 1 dozen muffins.
