Pineapple, Spelt & Toasted Coconut Muffins
by WheatBerriesandButter.com
We make fresh milled whole wheat travel treats on a weekly basis for tennis trips. Sometimes they are just for the athlete who is traveling and sometimes everyone gets to travel and share the treats, but either way, we need snacks that are handy and durable…. They can’t have any wet fruit in them or need to be refrigerated; they have to travel well. This week we wanted to mix it up and my daughter and I designed fresh milled spelt muffins with pineapple and toasted coconut. They contain no sugar, but raw honey for sweetness and a hint of vanilla.
Level: Easy
Serving size: 18 pieces
Prep: 5-10 minutes
Cook: 15-18 minutes
Baking Temperature: 400°
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Ingredients:
2.5 cups flour (275 grams total, I used 150 soft white and 125 spelt)
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 egg
1/2 cup oil
1/2 cup honey
I cup buttermilk
1 tsp vanilla
3/4 cup diced dried pineapple
1/2 cup sweetened coconut, additional for tops
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Directions:
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Mix dry ingredients.
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Mix wet ingredients well.
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Combine dry and wet ingredients together.
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Add the fruit and coconut.
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Let the batter rest for about 10-15 minutes.
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Fill the muffin pans, lined with muffin paper liners. (I recommend a ceramic muffin pan.)
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Cover the tops of your muffins with additional shredded coconut.
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Bake at 400° for 15-18 minutes until toothpick comes out clean; the tops will begin to brown.
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Remove from muffin pan after 10 minutes and allow to cool on a cooling rack.
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My favorite tools for this recipe:
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Muffin Scoop
Ceramic Muffin pan: