One of Ryan’s favourite muffin recipes from his mom. Muffins
are perfect for the morning; they are fast, easy and nutritious.
Vegetarians and vegans need to be especially cautious of B12 deficiencies, which is why I like to add the optional nutritional yeast to this recipe. The nutritional yeast doesn't affect the texture or flavour of the muffin at all, but it’s a great way to incorporate some additional B vitamins into your diet. Nutritional yeast is an excellent source of vitamin B12 and also thiamine. If you decide to add the ½ cup of nutritional yeast, each muffin would have about 50% of your daily Vitamin B12 plus a bit extra depending on the fortification of your soymilk.
Bake at: 400°F
Bake Time: 25
minutes
Makes: 12 muffins
Ingredients
1 cup all-purpose flour
1 cup whole wheat flour
2 tsp baking powder
1 tsp baking soda
¼ tsp salt
½ cup shredded coconut, unsweetened
½ packed brown sugar
(Optional: 1/2 cup nutritional flakes)
1/8 cup water
1 cup soymilk, or other variety of milk
1 cup mashed banana (2-3 bananas)
¼ cup melted margarine
2 tsp vanilla
1 can crushed pineapple, juice removed
Preparation
Preheat oven to 400°F.
Combine all dry ingredients in a large mixing bowl.
In a separate bowl, combine all wet ingredients.
Pour wet ingredients into the dry bowl and stir until
moistened.
Spoon muffin batter into a greased pan or a silicone muffin
tray.
Sprinkle about a handful’s worth of extra coconut on top of the
muffins.
Bake for about 25 minutes, until golden brown and the cake
tester comes out clean.
Enjoy for breakfast or for a snack!
