“Vegetarian Polynesian Tropical Brunch Delight: Aromatic Pineapple-Coconut Muffins with Creamy Avocado Spread”

Allergens

Dairy, Eggs

Ingredients

• 2 cups all
• purpose flour
• 1/4 cup coconut sugar
• 1/4 teaspoon salt
• 2 teaspoons baking powder
• 1/2 cup shredded unsweetened coconut
• 1 cup fresh pineapple, diced
• 3/4 cup almond milk
• 1/4 cup melted coconut oil
• 1 tablespoon vanilla extract
• 2 large eggs
• 1 ripe avocado, mashed
• 1/4 cup plain yogurt
• 1/2 teaspoon lime zest
• 1 tablespoon freshly squeezed lime juice
• Salt and pepper, to taste

Instructions

1. Preheat your oven to 375°F (190°C). Grease or line a muffin tray with paper liners.
2. In a large bowl, whisk together the flour, coconut sugar, salt, and baking powder. Stir in the shredded coconut.
3. In another bowl, combine the diced pineapple, almond milk, melted coconut oil, vanilla extract, and eggs. Mix well.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. e) Fill each muffin liner about two thirds full with the batter. Bake for 20 25 minutes, or until a toothpick inserted in the center comes out clean. f) While the muffins are baking, prepare the avocado spread by combining the mashed avocado, yogurt, lime zest, and lime juice in a bowl. Add salt and pepper to taste. Stir until smooth and creamy. g) Remove the muffins from the oven and let them cool slightly. Serve warm with a dollop of the creamy avocado spread on top or alongside each muffin.

Chef’s Insight

To enhance the flavors, infuse the almond milk with vanilla bean or use coconut cream for an extra coconut punch.

Notes

Use fresh ingredients for the best results and flavors. Adjust the seasoning to your preference.