Ingredientes para Whole Wheat Pina Colada Muffins W Coconut Pecan Butter
- Sucanat
- Coconut Oil
- Egg
- Nonfat Plain Yogurt
- Vanilla
- Whole Wheat Pastry Flour
- Vital Wheat Gluten
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Crushed Pineapple
- Unsweetened Flaked Coconut
- Pecans
- 1/2 cup (1 stick) unsalted butter, softened
- Unsweetened Dried Shredded Coconut
- Agave Nectar
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Cómo preparar Whole Wheat Pina Colada Muffins W Coconut Pecan Butter
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt.
- In a separate bowl, cream together the brown sugar and butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Add the mashed pineapple to the wet ingredients. In a separate bowl, combine the shredded coconut, and chopped pecans. Add this to the wet ingredients and mix until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fill the muffin cups about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Meanwhile, prepare the Coconut Pecan Butter (see recipe below).
- Once the muffins are cool, spread the Coconut Pecan Butter generously on top and enjoy!
- **Coconut Pecan Butter Recipe:**
- Combine 1 cup roasted pecans, 1/2 cup shredded coconut, 1/4 cup melted coconut oil, 2 tablespoons maple syrup, and a pinch of salt in a food processor. Process until smooth and creamy, scraping down the sides as needed.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
20g
Fat
16g
Carbs
5g
