2flax eggs2 T ground flax seed with ½ cup unsweetened vanilla almond milk
½cupvanilla coconut yogurt
1 398mlcan of pineapple tidbits1-½ cups frozen pineapple pulsed quickly in the food processor works as well, drain any juice
plus additional shredded coconut for topping.
Instructions
Preheat oven to 350
Mix together flax seed and almond milk and set aside for a few minutes to thicken.
In a small bowl combine dry ingredients (flour, baking powder, salt, coconut and sugar). Add flaxseed mixture and yogurt. Mix well until well combined. Stir in pineapple.
Divide evenly between 10-12 muffin cups
Sprinkle tops with coconut. Bake at 350 for 18-20 minutes. Coconut on tops of muffins will be lightly browned and muffins will be springy when you press them on top.
Notes
Nutritional information is based on 10 muffins.Use regular white sugar if you can not find the coconut sugar.If you can't find coconut yogurt use your favorite vegan yogurt (soy or almond will work too). I liked these muffins better the next day.Keep leftovers in the fridge for a couple of days, any longer and you will need to stash them in the freezer.