Start your day with these hearty Pineapple Coconut Muffins!
Mornings tend to be very hectic for me. Everyone is going their own way (on slow mode, of course) trying to start their day. I work about an hour from home so I don’t have the luxury to cook a full breakfast. I need quick, easy breakfast meals that can be eaten on the go or easily prepared at work. New Quaker® Real Medleys® Yogurt Cups has been my “go-to” breakfast food lately. The yogurt cups are so convenient – just add cold milk and stir! I’ve been baking a batch of some hearty Pineapple Coconut Muffins to eat along with my Quaker® Real Medleys® Yogurt Cups. A filling combination! This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.
I spend a lot of my hours at work so it is no surprise that I keep the fridge stocked with some essentials – coffee creamer, milk, yogurt, and convenient breakfast items. Sometimes if I wake up hungrier than usual I’ll prepare a Quaker® Real Medleys® Yogurt Cup before I leave the house. All I have to do is pour cold milk and stir so preparing it is a breeze! Now I understand why they say, “Crunchy. Cool. Yum.” Best of all it is satisfying and delicious!
Real Medleys is a delicious blend of yogurt and multigrain granola with real fruit and crunchy nuts. It really is a unique take on yogurt cups – I haven’t seen anything like it before. It is satisfying with 25 grams of whole grains and 10 grams of protein with 1/2 cup of cold Skim Milk. Quaker® Real Medleys® Yogurt Cup comes in 3 different flavors: Apple Cinnamon, Raspberry Pecan, and Strawberry Almond.
I love muffins because they can be prepared the day before. When I’m in a crunch in the mornings – I grab a muffin and go. I like to add nuts and fruits to my muffins to keep me feeling full. Adding Ground Flax Seed and using Whole Wheat Flour helps too. The muffins have a hint of sweetness from the honey, pineapples, and coconut flakes. Ready to make some of your own?
Hearty Pineapple Coconut Muffins
Ingredients:
[Group A]
2 cups white whole wheat flour
1/3 cup ground flax seed
2 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cups chopped pecans (unsalted)
[Group B]
1/2 cup light (or dark) brown sugar
3 large eggs
1/3 cup honey
1/3 cup vegetable oil
1/3 cup appleasauce
1/4 cup pineapple juice
1 teaspoon pure vanilla extract
1/2 cup raisins
1 cup crushed pineapples
1 1/2 cups coconut flakes
Instructions:
1. Preheat oven to 350 degrees Fahrenheit. Spray a muffin pan with non-stick spray or use cupcake liners.
2. In a large bowl, place all the ingredients from “Group A” and whisk together until it is well combined. Put aside. In another bowl combine all the ingredients from “Group B” and mix well.
3. Now pour the wet ingredients into the dry ingredients. Stir a few times to mix everything, next add the raisins, pineapples, and coconut flakes. Carefully mix everything (but not too much).
4. Fill the muffin pan with the mixture up to the top. Bake the muffins for about 20-25 mins. Once done, let the muffins cool for about 10 mins.
The recipe is versatile enough that you can add different nuts or fruits. I’m on a coconut kick lately so I’ve been trying to incorporate it into everything! Next time I may make these with strawberries to go with Quaker® Real Medleys® Yogurt Cup Strawberry Almond.
Be sure to check out more delicious recipes with Quaker® Real Medleys® Yogurt Cups at QuakerRealMedleys.com.
What is your favorite muffin recipe?
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