{The Girl Kyle Bakes} Tropical Breakfast Muffins

Another prime example of... I'll bake just about anything you request.  Including things with yucky coconut!  {Again, feel free to make any requests!}  This muffin turned out quite moist and I'd try it again, but this time without the yucky coconut ;) I was searching and searching for a muffin recipe with the main ingredients being pineapple and coconut, but even foodgawker was failing me this time. I took to google search and for once, found a recipe that looked presentable on about.com, which I normally avoid.  The recipes tend to be incomplete and unreviewed, but this had a photo and I was hooked.

I was glad I took the risk even though my muffins didn't rise like the ones in the image, but next time I won't hesitate to fill the paper cups to the top as suggested in the recipe.  Especially since I cut the baking powder in half.  They were moist thanks to the banana, buttermilk and vegetable oil.  You would have thought with all the ingredients they would have been quite dense, but that wasn't the case at all.  I think I may try to alter this recipe in the future for a carrot cupcake.  There's definite potential with this one!

{The batter reminded me a lot of chunky peanut butter.}

Ingredients

{recipe adapted from}

  • 1 cup oatmeal
  • 1 1/4 cups flour
  • 1/2 cup whole wheat flour
  • 3/4 cup brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 egg
  • 3/4 cup buttermilk
  • 1 teaspoon lime juice
  • 2 teaspoons vanilla
  • 1/4 cup vegetable oil
  • 1 ripened banana
  • 1/2 cup crushed pineapple
  • 1/2 cup shredded carrots
  • 1/2 cup shredded coconut
  • 1 cup almonds

Preparation

Preheat oven to 450 degrees. Line muffin tins with papers.  In a large bowl, mix together the oats, flour, whole wheat flour, baking soda and salt.  In a separate bowl, mix together the banana, crushed pineapple, brown sugar, oil, egg, lime juice, buttermilk and vanilla.  Add the carrots, coconut and nuts to the dry ingredients.  Add the wet ingredients to the dry  and mix until everything is incorporated.  The batter looks like chunky peanut butter.

Fill the muffin tins almost to the top.  Place in the oven, close the door and then lower the temperature to 350 degrees.  Bake 15-18 minutes, insert toothpick and make sure it comes out clean.  When the muffins are ready, the tops should feel slightly springy to the touch.  Remove and let cool in pans for 10 minutes, then remove and let cool completely on the rack.

{Makes 20 muffins}

 

I N S T A G R A M

 

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