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Pineapple Coconut Muffins

Provamel

Vegan cupcakes

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Ingredients

2 cups of spelt flour
2 tsp of baking soda
4 tbsp of coconut powder
1 cup of stevia or agave powder
400g fresh, ripe pineapple or 1 can of pineapple (400g)
2/3 cup molten soya margarine or groundnut oil
½ cup Provamel Rice Coconut drink
1 pinch of salt
1 tsp of vanilla extract

Made with sweet, fresh pineapple, these muffins are delicious served warm or cool.

Serves 8.

Pineapple Coconut Muffins are made using Provamel Rice Coconut drink.

Method

Preheat the oven to 180°C.

Put all the dry ingredients in a bowl and mix well.

Dice the pineapple and puree with a hand blender until you have a coarse paste.

Mix the pineapple and the other wet ingredients together with the dry ingredients until you have a smooth dough.

Take a muffin tin and place muffin liners in each tin.

Scoop the batter in the liners until they are filled ¾.

Sprinkle with some coconut powder.

Put them in the oven for about 20-25 minutes until they are golden brown.

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