The following is a guest post by Amy Roskelley, co-founder and blogger at Super Healthy Kids. She is the entrepreneur behind the colorful line of MyPlate dishware that helps parents teach their kids about balanced nutrition. She lives in Utah with her husband, three children, and dog.
Hi! I’m Amy from Super Healthy Kids, and I’m so happy Lisa invited me to share one of our family recipes with you.
Creating healthy recipes that kids love to eat is what we do. We know that with persistence and creativity, even the pickiest kids can learn to enjoy fruits and vegetables. The message I always have for parents is this: it’s worth it!
Every Saturday morning, my kids and I make muffins. It’s been a family tradition for more than ten years. Most Saturdays (especially now that I have teenagers), we’ll double the batch so we can eat them throughout the week. Leftovers get tossed in a freezer bag and defrosted overnight for a fresh homemade breakfast on school mornings.
In the 10+ years we’ve been testing muffin recipes, these Pineapple Coconut Muffins have become one of our favorites. They’re light and sweet with pineapples and honey, and they makes us feel like we’re on a tropical island. (Tiny umbrellas not required, but aren’t they cute?)
We make these muffins with virgin coconut oil for a rich coconutty flavor and for healthy oil that benefits kids’ brain health. The pineapple supplies antioxidants and vitamin C, and the whole-wheat flour provides fiber and B vitamins. We’re all about balance, so we love to serve these with a hard-boiled egg and even a veggie. (Veggies for breakfast: try them, if you haven’t already!)
Thanks for following along, and I hope you and your kids enjoy this recipe! Visit us at Super Healthy Kids to find more colorful recipes, year-round meal plans, and family feeding wisdom.
Pineapple Coconut Muffins
Ingredients
- 1 1/2 cups white whole-wheat flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup unsweetened coconut flakes
- 1 cup crushed pineapple
- 1 egg
- 1/2 cup honey
- 1/3 cup coconut oil
- 1/4 cup whole milk, (or you can sub nondairy milk)
Instructions
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Preheat oven to 350° F. Place paper or silicone liners in a 12-count muffin tin and set aside.
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In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and coconut. Add pineapple and stir, completely coating the pineapple in flour.
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In another mixing bowl, combine the egg, honey, oil, and milk.
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Add the wet ingredients to the dry and stir to combine.
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Divide the batter into the muffin tin (each well will be about ¾ full). Sprinkle a few extra coconut flakes on top, if you like.
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Bake for 20 minutes or until a knife inserted into the center of a muffin pulls out clean.
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Remove from pan and cool before serving.
Recipe Notes
1. Dairy free if using a milk substitute.
2. Coconut is not a tree nut. However, if you have a tree nut allergy, consult your doctor before consuming.
3. We recommend organic ingredients when feasible.
Slow Cooker Chicken Tagine (+our trip to Morocco!)
These were AMAZING!! We loved them, flavor was fantastic! I used 3/4 white whole wheat, 1/2 cup oat flour, and 1/4 cup quinoa flour. I added 1/4 tsp salt and 1 tsp vanilla. So, so good!
My family loved these. Will be making them again.