Delicious tropical flavors and 100% whole wheat flour make this a healthy breakfast snack
Author: Kiyo Miller adapted from Tasting Kauai blog
Serves: 12
Ingredients
2 cups white whole wheat flour
½ cup sugar
½ teaspoon salt
1 tablespoon baking powder
¼ cup shredded coconut
2 large eggs
¼ cup canola oil
⅔ cup 2% milk (I used lactose free milk)
⅓ cup lilikoi juice
2 apple bananas, diced into ¼ inch cubes (about 1 cup)
½ cup fresh pineapple, diced into ¼ inch cubes
½ cup coarsely chopped macadamia nuts, toasted (may substitute walnuts or pecans)
Preparation
Preheat oven to 500 degrees
Lightly butter a muffin pan or spray with Pam
Combine flour, sugar, salt and baking powder in a small bowl and mix to combine
Stir in shredded coconut
In a medium-sized bowl, add eggs, oil, milk and lilikoi juice and whisk until combined
Fold in bananas, pineapple and macadamia nuts
Divide batter evenly into muffin tin
As soon as the muffins are in the oven, reduce the temperature to 400 degrees and bake for about 20 minutes. Test after baking for 17 minutes to see if the muffins are done.
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2015/09/21/sunrise-muffins/