Sunrise Muffins
 
 
Delicious tropical flavors and 100% whole wheat flour make this a healthy breakfast snack
Author:
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
  1. Preheat oven to 500 degrees
  2. Lightly butter a muffin pan or spray with Pam
  3. Combine flour, sugar, salt and baking powder in a small bowl and mix to combine
  4. Stir in shredded coconut
  5. In a medium-sized bowl, add eggs, oil, milk and lilikoi juice and whisk until combined
  6. Fold in bananas, pineapple and macadamia nuts
  7. Divide batter evenly into muffin tin
  8. 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/