I’ve had a crummy start to the week and I really hate Debbie Downers on the internet- it drives me nuts. So instead, I present to you a video we watch in one of my classes after studying a piece of music. I think you’ll find it quite enjoyable (at least I did):
As for the recipe, I really wanted a muffin that was slightly different from everything I’ve been baking recently (lemon, blueberry, and banana nut.) Luckily for me, I happened to have a pineapple sitting around. Originally this was for making juice but I would still have plenty left over after I made the muffins.
If you have an egg substitute- these would make really good vegan muffins (since I used oil and coconut milk.) These were perfect since spring break is around the corner and this time last year I was on a plane to Brazil compared to this year: I’m staying in the midwest, cleaning the house, and studying for my final exit exams (yikes!)
I also wanted to say a quick note about sunflower oil. In the past few months, I rid my kitchen of canola oil after researching how it’s made and where it comes from. I’m actually re-evaluating a lot of products that found their way into my house when I began eating healthier. While sunflower oil is still processed, it is a cheaper alternative to a lot of the other “natural” oils. Of course, if you have canola oil in your house- that’s what you should use.
- 1 cup whole wheat flour
- ½ cup unbleached all purpose flour
- ¼ cup wheat germ
- ½ cup unsweetened coconut (plus extra for topping muffins)
- ½ teaspoon salt
- 2 teaspoons baking powder
- ⅓ cup agave
- ⅓ cup sunflower oil
- 1 egg
- ½ cup coconut milk
- 1 cup fresh pineapple diced into small cubes
- Pre-heat oven to 350˚ and line 12 muffin tins with papers.
- In a large bowl, combine all the dry ingredients and give a quick stir. In a separate bowl whisk together the agave, oil, egg, and buttermilk together and mix with dry ingredients (careful not to over mix-just enough to combine well.) Fold in pineapple.
- Scoop into muffin tins and sprinkle extra coconut on top. Bake for 20-25 minutes until muffin springs back and are golden brown.