Tasty Tropical Fruit Muffins

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!