Breakfast

Pineapple and Organic Coconut Wheat Muffins is for Breakfast, Snack.

Pineapple and Organic Coconut Wheat Muffins takes several minutes to prepare.

Pineapple and Organic Coconut Wheat Muffins takes several minutes to cook.

Pineapple and Organic Coconut Wheat Muffins makes 12 servings.

The ingredients for Pineapple and Organic Coconut Wheat Muffins are:

Pineapple, canned - crushed, sliced, or chunks (best if crushed or diced into small pieces, 1 cup
Let's do Organic shredded coconut unsweetened, 1/2 cup
Sugar In The Raw, 3/4 cup
Flour whole wheat King Arthur, 1.5 cup
Baking Soda, 1 tsp
Salt, .25 tsp
Kirkland Organic Plain Soy Milk, 1 cup
Unsweetened applesauce, 1/4 cup

Here is how you make Pineapple and Organic Coconut Wheat Muffins:

Preheat oven to 350. Mix together salt, baking soda, flour. Add applesauce and soymilk and stir until all dry parts are moistened. Add pineapple and coconut and mix well. In your muffin pan, fill each reservoir almost to the top. Sprinkle a little extra shredded coconut on the top as it will brown when they bake. Bake for 20-23 minutes or until muffins pass the "toothpick test." Makes 12 muffins.Number of Servings: 12Recipe submitted by SparkPeople user KIMBERLEIGH06.

The nutritional information for Pineapple and Organic Coconut Wheat Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 147.3

• Total Fat: 2.8 g
• Cholesterol: 0.0 mg
• Sodium: 163.8 mg
• Total Carbs: 27.2 g
• Dietary Fiber: 2.8 g
• Protein: 3.0 g

The dietary needs meet for Pineapple and Organic Coconut Wheat Muffins is Vegan