Delicious, nut-free pineapple and coconut muffins made with butter, sugar, eggs, coconuts and all purpose flour. Perfect for snacks or desserts!
Special diets: Vegetarian | nuts-free |
️Allergens: not vegan | gluten | lactose | eggs | soy |
⏱ 43 mins – easy
🍽 24 servings – 146 kcal per serving
|
Serving
56g |
Fat
5g |
Sat. fat
3g |
Sodium
86mg |
|
Carbs
22g |
Fibers
0g |
Sugars
13g |
Proteins
1g |
INGREDIENTS
- ½ cup butter
- 1¼ cups granulated sugar
- 2 eggs
- ½ tsp vanilla extract
- ½ tsp salt
- 2½ tsp baking powder
- ½ cup coconuts
- 2 cups all-purpose flour
- 20 oz pineapple slices
- ¾ oz cooking spray
TOOLS
- 1 mixing bowl
- 1 bowl
- 1 muffin tin
- 1 oven
- 1 electric mixer
- 1 whisk
- 1 spatula
STEPS
Combine butter and granulated sugar in a mixing bowl. Mix for 3 minutes with an electric mixer. Crack 1 egg into the bowl and mix, then add another egg and continue mixing. Next, add vanilla extract into the bowl and mix once more.
Combine salt, baking powder, coconuts, and all-purpose flour in a bowl with a whisk to get a flour mixture.
Add the flour mixture into the mixing bowl and mix with a spatula. Stir in pineapple slices to the bowl to get a muffin mixture.
Spray a muffin tin with cooking spray and pour the muffin mixture 2/3 full.
Preheat the oven to 350°F for 12-15 minutes.
Put muffin tin in the oven and bake for 25 minutes.
It’s ready to be served !
