Wednesday, December 10, 2014

Tropical Whole Grain Muffins

It sure is cold outside! Most of the time during winter, I really enjoy soups, stews and hearty food that warms the belly. Every once in a while, though, I want my meal to whisk me away. Today, I brought a small taste of the tropics to my kitchen my using the 100 Days of Real Food Muffin Recipe and added pineapple juice, coconut, banana and a handful of pecans. Delicious!

Tropical Whole Grain Muffins

 
  • 1½ cups white whole-wheat flour
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ½ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • 2 eggs
  • 2 tablespoons honey
  • 1 teaspoon pure vanilla extract
  • ¼ cup oil
  • ¾ cup pineapple juice
  • 1 banana, thinly sliced
  • 1/3 cup unsweetened coconut
  • 1/4 cup chopped pecans
  1. Heat oven to 400 degrees F.
  2. In a large bowl with a fork or whisk mix the flour, salt, baking powder, cinnamon and nutmeg.
  3. Make a well (hole) in the center of the flour mixture and pour in the eggs, honey, vanilla, oil and juice. Mix the dry and wet ingredients together – do not overmix.
  4. Stir in the banana, coconut and pecans. 
  5. Line a muffin pan with liners and fill ⅔ to ¾ of the way full with batter.
  6. Bake for 10 – 15 minutes or until a toothpick comes out clean. Serve warm or at room temperature and freeze some for a later date. 

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