Ανανά τα μικρά χεράκια αποφάσισαν να δοκιμάσουν μόλις λίγους μήνες πριν, ενώ προσωπικά τον λατρεύω και μου θυμίζει την εγκυμοσύνη μου. Αυτή τη φορά ο ανανάς σThe little hands decided to try pineapple just a few short months ago. Personally, I love it and it reminds me of my pregnancy. This time, the pineapple was combined with its other half, coconut, and together, they created the juicy and delicious pineapple coconut muffins. They’re sweet, without any gluten or processed sugar, and these muffins can’t wait for you to try them! I made them 3 times in 2 days, not only to experiment with the recipe and be sure before sharing but also because the little hands ate them two at a time!
Regarding pineapple
Not many people know it but just a cup of pineapple is (more than) enough to cover one’s daily needs in vitamin C. Pineapple is also rich in manganese, which helps one’s development, has antioxidizing properties, and keeps one’s metabolism healthy. Of course, it contains a variety of vitamins and trace elements like vitamin B, magnesium, potassium, and more. Some additional information that’s not widely known about pineapple is that it aids our digestion and can help us when we’re feeling bloated, it may prevent cancer, and it is a diuretic. Finally, it’s important to know that during the first trimester of pregnancy, the mother should be careful to avoid eating pineapple, but in the last few weeks of pregnancy, pineapple can be helpful. That’s because pineapple helps the cervix relax.
What we will need
- Pineapple. I used the fresh, sweet, and peeled Pineapple to go by Freskoulis, who knows better than anyone else how to create healthy meals and snacks from fresh vegetables and fruit, always keeping his quality constant. The pineapple by Freskoulis is a prepared, fresh, and healthy snack in 100% recyclable and reusable packaging.
- Flour. For the pineapple coconut muffins, you’ll need oat flour and coconut flour. You can find both on the shelves of all large grocery stores. Oat flour can be substituted by ground oat flakes. The coconut flour, though, can’t be substituted or replaced.
- Eggs. I suggest a combination of organic or free-range eggs and one flaxseed “egg.” Flaxseed is a superfood that raises the nutritional value of the pineapple muffins but also replaces one egg. The flaxseed “egg,” which equals one normal egg, is made by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water and leaving the mixture aside for 5 minutes to thicken up. You can use only normal eggs if you want, but then you’ll need 20–40 more grams of oat flour and 5–10 more grams of coconut flour.
- Milk. I used plant milk, but you can use animal, too.
- Yogurt. You can use plant or animal yogurt, depending on what you have in your home.
- Honey. The pineapple muffins have one and a half tablespoon of honey. They’re sweet enough, since pineapple functions as a sweetener. Honey isn’t suitable for kids under the age of one, and you can skip it. I tried making them without honey and they were equally tasty, you only might need to add a little more milk.
- Shredded coconut. Like I said, pineapple + coconut = the perfect combination.
Tips
- The pineapple muffins are juicy because of the pineapple. They’ll have been baked in the duration I mention below, and you’ll be able to confirm that by immersing a toothpick in one, which will emerge dry. Don’t worry about them being juicy.
- For that reason, they should be stored in the fridge right after they’ve cooled down, for up to 3 days.
- The dosages below make 16 pineapple coconut muffins.
- You can chop the pineapple in small or larger pieces, depending on your tastes. For younger kids, under the age of one, you can grind the pineapple, but in that case, you should squeeze it before adding it into the mixture.
More recipes
Preheat the oven to 170°C.
Whisk the eggs in a mixing bowl.
Add the honey, the yogurt, and the milk and mix.
Continue by adding the oat flour, the coconut flour, the shredded coconut, the baking powder, and the soda and mix.
Finally, add the flaxseed “eggs” and the strained pineapple and mix with a spatula until homogenous.
Move the mixture to silicone muffin moulds with a spoon.
Sprinkle the shredded coconut over them and bake for 35–40 minutes.
Ingredients
Directions
Preheat the oven to 170°C.
Whisk the eggs in a mixing bowl.
Add the honey, the yogurt, and the milk and mix.
Continue by adding the oat flour, the coconut flour, the shredded coconut, the baking powder, and the soda and mix.
Finally, add the flaxseed “eggs” and the strained pineapple and mix with a spatula until homogenous.
Move the mixture to silicone muffin moulds with a spoon.
Sprinkle the shredded coconut over them and bake for 35–40 minutes.
Αυτό το περιεχόμενο χορηγείται με άδεια Creative Commons Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 4.0 Διεθνές .
Το περιεχόμενο αυτού του blog αποτελεί πνευματική ιδιοκτησία της εταιρίας LITTLE HANDS BLW. Συνεπώς, ΑΠΑΓΟΡΕΥΕΤΑΙ κάθε αναδημοσίευση, αντιγραφή ή τροποποίηση του χωρίς την έγγραφη συγκατάθεση της εταιρίας. Εάν ενδιαφέρεστε για το περιεχόμενο του blog, μπορείτε να επικοινωνήσετε μαζί μας για να συζητήσουμε πως θα μπορούσαμε να συνεργαστούμε.
