Friday, March 9, 2018

Pineapple "Coconut" Muffins [no flour]

Pineapple chunks from a 15-oz can of unsweetened pineapple chunks (you can use the juice for a sauce or another recipe)
1 large cooked white sweet potato, peeled
3 soft Medjool dates, pitted
2 T. ground flaxseeds
2 cups oats
2 T. chopped walnuts
1/2 t coconut extract
1/4 cup Vitacost brand apple juice-sweetened dried cranberries or golden raisins
Preheat oven to 350 degrees F.
Pulse the pineapple chunks, sweet potato, dates, and ground flaxseed in the food processor about 3 or 4 rotations. Transfer mixture into a bowl and stir in the oats, chopped walnuts, and cranberries, combining everything well.
Make balls of the "dough" with your clean hands and place them into non-stick muffin cups. These will stay relatively the same shape, so you can press them lightly into the muffin cups so they will look more like muffins when they finish.
Bake for 55 minutes, or until firm and lightly browned on the outside.
NOTE: I used my favorite USA PAN muffin tin. The muffins pop RIGHT OUT!
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Thank you to Heather Goodwin for inspiring this recipe!

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