Don’t we all crave a tropical treat in the middle of winter? These aloha muffins are just the thing to get you through another dreary winter day. They’re full of fresh mango and pineapple, and the coconut and lime zest give them a wonderful flavor. My kids adore these muffins. Yesterday, my son skeptically asked, “Are these healthy, mom?” If that’s not success, I don’t know what is. These muffins are a healthy treat that you can feel good about eating. But I should warn you that they’ll make you want to plan a vacation to somewhere tropical.
2 cups gluten-free flour
½ cup unsweetened shredded coconut
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1/3 cup coconut oil
½ cup maple syrup
1 tsp. lime zest
1 tsp. vanilla extract
¾ cup finely chopped mango
¾ cup finely chopped pineapple
- Preheat the oven to 350 degrees and lightly grease a muffin pan.
- In a medium bowl, stir together the flour, shredded coconut, baking powder, baking soda, and salt.
- In a large bowl, stir together the eggs, coconut oil, maple syrup, lime zest, and vanilla.
- Add the dry ingredients to the wet ingredients and mix to combine well.
- Fold in the mango and pineapple.
- Transfer the batter to the muffin pan and bake for 15-20 minutes, until a toothpick inserted in the center comes out clean. Don’t leave them in the oven too long or they’ll be dry.
- Cool on a wire rack.
These muffins cost $5.79 to make, or $.48 each. Aloha muffins are the perfect snack for a winter day to remind you of warm times to come.