Coconut Pineapple Breakfast Muffins
recipe

Delicious muffins blending sweet and savory flavors, perfect for breakfast or brunch. They contain coconut and pineapple, making them tasty and easy to prepare.
Preparation Time: 30 minutes
Serving Size: 12 muffins

Ingredients:

- 2 dl oat yogurt
- 1 dl oat milk
- 2 dl shredded coconut
- 1 dl sugar
- 2 dl all-purpose flour
- 1 dl rolled oats
- 1 tsp baking powder
- 1/2 tsp salt
- 1 dl crushed pineapple
- 1 dl olives (chopped)
- 1 tsp vanilla sugar

Instructions:

1. Preheat the oven to 180°C (350°F) and grease a muffin tin or use paper muffin liners.
2. In a bowl, mix together the oat yogurt, oat milk, and sugar.
3. Stir in the shredded coconut and crushed pineapple, mixing well.
4. In a separate bowl, combine the dry ingredients: all-purpose flour, rolled oats, baking powder, salt, and vanilla sugar.
5. Add the dry ingredients to the wet mixture and stir until just combined.
6. Gently fold in the chopped olives into the batter.
7. Divide the batter into the muffin cups and bake in the oven for about 20-25 minutes, or until the muffins are golden brown and cooked through.
8. Allow the muffins to cool slightly before serving.

Nutritional Information (per muffin):

- Calories: 180 kcal
- Protein: 3 g
- Carbohydrates: 28 g
- Fat: 7 g
- Fiber: 2 g

Reviews: 4.25 (3926 reviews) ★★★★★ share