Tropical muffins (Print Version)

# Ingredients:

→ Wet Ingredients

01 - 1 cup of low-fat Greek yogurt
02 - 2 large eggs
03 - 1/4 cup of melted coconut oil
04 - 1/3 cup of honey or maple syrup
05 - 1 teaspoon vanilla extract

→ Dry Ingredients

06 - 1/2 teaspoon baking soda
07 - 1 1/2 cups of whole wheat flour
08 - 1 teaspoon baking powder
09 - 1/4 teaspoon salt

→ Toppings

10 - 1 cup of crushed pineapple, well-drained
11 - 1/2 cup of unsweetened shredded coconut

# Instructions:

01 - Set your oven to 350°F (175°C) and line a muffin tin with paper cups.
02 - In a big bowl, stir together the Greek yogurt, eggs, melted coconut oil, honey, and vanilla until it’s nice and smooth.
03 - In another bowl, whisk the whole wheat flour, baking powder, baking soda, salt, and shredded coconut.
04 - Pour the dry mix into the wet mix and stir gently, just until you can’t see the dry ingredients anymore.
05 - Carefully mix in the crushed pineapple.
06 - Spoon the batter into the muffin cups and bake for 20-25 minutes. They're done when a toothpick in the middle comes out clean.
07 - Let the muffins cool slightly before enjoying them.

# Notes:

01 - They’ll stay fresh in an airtight container for up to 3 days.
02 - You can freeze them for as long as 2 months.

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