Whoever thought up the idea of Sunday brunch is a genius in my opinion. You sleep in, run, hike, bike, go to church or whatever your favorite thing is and then you have the best of both breakfast and lunch all combined into one fabulous meal. Easter brunch is the best of all brunches and my absolute favorite. We have here for your brunching pleasure sweet muffins bursting with sunny tropical flavors. Happy Spring!
- 2 cups white whole wheat flour
- 1/2 cup unsweetened shredded coconut
- 1/2 cup pecans, chopped
- 1/2 cup coconut crystals
- 1/4 cup lucuma powder (see notes)
- 4 tbsp powdered soy milk
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp vanilla powder
- 1 cup crushed pineapple, reserve juice
- 1 banana, mashed
- Preheat oven to 350 degrees. Line muffin pans with paper or foil cups. Set aside.
- In a large bowl add all of the ingredients except the pineapple and banana. Stir well.
- Add the pineapple, banana and 1/2 cup of the reserved pineapple juice. Stir to combine. Add more juice if the mixture seems too thick.
- Spoon into prepared muffin pans. Bake 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Makes 18 muffins. Serving size 1 muffin.
If you don’t have lucuma powder or haven’t heard of it before it is well worth purchasing. Lucuma is an exotic fruit native to the Peruvian Andes and is considered to be a superfood as it contains potassium, iron, calcium, phosphorus, magnesium and zinc. Lucuma has a sweet flavor like caramel or maple. It’s great in baking, smoothies, ice cream and so much more.
Store leftover muffins in an airtight container at room temperature for 3-4 days or freeze for up to a month.