How To make Tropical Muffins
2 c All-purpose flour
1 1/2 ts Baking powder
1/2 ts Baking soda
3/4 ts Salt
1/2 c Sugar
1/2 c Shredded coconut
2 Eggs
1 c Sourdough starter
1/2 c Vegetable oil
1 c Mashed ripe bananas
1/3 c Orange juice
1 t Grated orange peel
Lightly grease 18 muffin cups or line with paper liners; set aside. Preheat oven to 375F. In a large bowl, stir together flour, baking powder, baking soda, salt and sugar. Stir in coconut. Make a well in center; set aside. In a medium bowl beat eggs. Stir in sourdough starter, oil, bananas, orange juice and orange peel. Pour into well in flour mixture. Stir with a fork until dry ingredients are just moistened. Fill prepared muffin cups 2/3 to 3/4 full with batter. Bake in preheated oven 25 to 30 minutes or until golden brown. Remove from muffin cups. Serve hot. Makes 16 to 18 muffins.
How To make Tropical Muffins's Videos
Tasty Tropical Treats- Gluten Free and Paleo Black Sapote Breakfast Muffins
In this series of three videos, we will show you three delicious ways to use Black Sapote fruit (aka ‘Chocolate Pudding Fruit’).
Black Sapote is a tomato-shaped green tropical fruit with a soft and decadent brownish-black pulp. It has a mild and slightly sweet flavor. Native to the coastal regions of Mexico and Central America, Black Sapote also grows very well in South Florida.
In case you missed it, here is the link to our video introducing Black Sapote. It features detailed instructions on how to determine if your Black Sapote is ripe and how to prepare the fruit for eating or for recipes.
In this video, we will show you how to make GLUTEN FREE and PALEO Black Sapote Breakfast Muffins. Black Sapote adds a nice dimension to this healthy and delectable treat.
For more information about our farm, see
Still have more Black Sapote to use? Check out our other recipes:
BIA146 PAPAYA BANANA MUFFINS (fluffy and moist muffins with that tropical flavor)
No eggs and a mix of AP and whole wheat flour. Bananas and papaya keep these muffins moist and give them that tropical flavor. Great for a snack or breakfast.
Enjoy with a cup of coffee or a cold glass of oat milk.
Tropical Muffins made with bananas, coconut, pineapple , and pecans!
Banana and Pineapple Tropical Muffins
This recipe is very adaptable. You can make these muffins with what you have on hand and to fit any occasion. Great for using little bits of this and that.
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Quick and Easy Pineapple Muffins
Ingredients:
180 grams all purpose flour
1/2 teaspoon salt (skip if using salted butter in recipe)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 whole eggs
100 grams white sugar
75 grams salted/unsalted butter at room temperature
1-2 drops yellow food colour (optional)
1/2 teaspoon pineapple or vanilla essence
1-2 tablespoons milk
100 grams chopped fresh pineapple
Bake at 180 degrees Celsius for 18-20 minutes. This recipe makes 8 medium sized muffins.
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Pineapple Coconut muffins| Breakfast muffins | The cookbook
How to make pineapple coconut muffins
breakfast muffins, lunchbox ideas
Ingredients:
All purpose flour/ Maida-2 cups ( 260 g)
Sugar-3/4 cup which is 1/2 cup +1/4 cup ( 150 g )
Vanilla essence-1 teaspoon
Egg-2 large ( at room temperature)
Milk-1/2 cup ( 125 ml) ( at room temperature)
Pineapple juice drained from the canned pineapple-1/4 cup
Canned pineapple-1 cup ( 180 g ) Cut into small pieces.
shredded/ desiccated cocnut-1/4 cup
Salt-1/4 teaspoon
Baking powder-2 teaspoon
Unsalted Butter-100g Melted and cooled.
Baking:
Bake in a preheated oven at 180C for 25-30 minutes.
How many muffins :
12 standard muffins.
Notes:
1. I used canned pineapple. You can use fresh pineapple.
Music:
White Christmas from Kinemaster
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Cup to Gram Conversion
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