Ingredients
1½cupsall-purpose flour
½cupwhole wheat flour
½cupgranulated sugar
1½tspbaking powder
½tspBaking Soda
¼tspsalt
1¼cupslight coconut milk
2tbspcanola oil
1cuppineapple,fresh or canned, coarsely chopped
¼cupcoconut flakes
1largeegg,lightly beaten
Cooking spray
½cuppowdered sugar
2tsplight coconut milk
pineapple slices,optional
shaved coconut,optional, for garnish
Preparation
Preheat oven to 400 degrees F.
Combine both flours, sugar, baking powder, baking soda and salt in a large bowl; make a well in center of mixture. Combine coconut milk, oil and egg in a bowl; add to flour mixture. Stir just until moist. Gently fold in pineapple and coconut flakes. Spoon batter into 12 muffin cups lined with paper wrappers.
Bake at 400 degrees F for 18 minutes or until lightly browned. Remove muffins from pan; cool on a wire rack. After the muffins have cooled, combine powdered sugar and coconut milk in a bowl.
Drizzle the glaze over the muffins. Garnish with pineapple slices and coconut shavings if desired.
