Pineapple and Coconut Muffins
These little tropical muffins make the perfect snack option for kids lunchboxes.
Ingredients
1 432g can Dole Pineapple Crushed in juice or 1/2 Dole Tropical Gold Pineapple
1/2 cup brown sugar
1/2 cup white sugar
1/2 tsp baking soda
2 eggs
1/2 cup vegetable oil
1 tsp vanilla extract
1/4 cup shredded coconut
2 1/2 cups of self raising flour
Method
Preheat the oven to 170 degrees fan-bake and grease or line a muffin tray.
Add all ingredients, except the self-raising flour, to a blender and blend until smooth.
Add flour to a large mixing bowl then add the pineapple mixture from the blender to it and gently fold together. Do not over mix.
Sprinkle the shredded coconut over each muffin then place in the oven to bake for 16 - 18 minutes.
Remove from the oven and place on a cooking rack. Eat warm with some butter or coconut oil. Alternatively you can place the muffins in an airtight container to enjoy for up to a week!