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    You are in: Home / Recipes / Whole Wheat Pina Colada Muffins W/ Coconut-Pecan Butter Recipe
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    Whole Wheat Pina Colada Muffins W/ Coconut-Pecan Butter

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    SteenyAlls's Note:

    These are super yummy! They are healthy too! The pineapple makes them nice and moist! The butter is the perfect complement to them! I could eat it by itself, it's so tasty!! :) (you'll probably want to double it.)

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    Ingredients:

    Serves: 12

    Yield:

    muffins

    Units: US | Metric

    For Butter

    Directions:

    1. 1
      Preheat oven to 375. Grease or line muffin pan. (I recommend greasing it, they really stick to the papers.)
    2. 2
      In a large bowl beat together the sucanat, egg, yogurt, and vanilla 'til nice and creamy. While it mixes, put together all the dry ingredients in a separate bowl. Add the dry ingredients to the wet. Mix well. Stir in the pineapple and coconut. (you would add the pecans at this point, too.).
    3. 3
      Bake for 20-25 minutes, or until a toothpick comes out clean.
    4. 4
      For the butter:.
    5. 5
      Place all ingredients in a food processor and blend 'til smooth. Slather on warm muffins for a really tasty treat!

    Ratings & Reviews:

    • on April 21, 2010

      55

      Really, really good! It looks like a lot of ingredients, but it goes together very quickly. I did with pecans, and without, so my family and friends could choose. Thnx for sharing your recipe, SteenyAlls. Made for PAC Spring 2010. You've been adopted! http://www.recipezaar.com/bb/viewtopic.zsp?t=327498&postdays=0&postorder=asc&start=0

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 23, 2009

      What fun! I had 53 women around this week for my annual Pink Ribbon Breakfast - raising funds for breast cancer research - and these muffins were such a hit! I even had some tasters swearing there was tequila in there - which there wasn't! I used moist flaked coconut, and I used fresh pineapple, and this produced lovely moist mmuffins. I made these muffins a couple of weeks before the function and froze them, individually wrapped in cling wrap- and they came up like fresh after a few minutes in a cool oven. Great recipe - thank you - now a standard recipe in my files!! Tricia in Oz

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 17, 2009

      55

      I thought for healthy muffins, these were great! I live in the keys so I used my own coconuts. The butter you add to the top is awesome! I didn't have agave nectar so I used honey and it turned out wonderful. I want to make that butter to put on other things too. Thanks for a great healthy treat.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Whole Wheat Pina Colada Muffins W/ Coconut-Pecan Butter

    Serving Size: 1 (70 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 127.6
     
    Calories from Fat 48
    38%
    Total Fat 5.4 g
    8%
    Saturated Fat 3.3 g
    16%
    Cholesterol 21.8 mg
    7%
    Sodium 213.7 mg
    8%
    Total Carbohydrate 16.9 g
    5%
    Dietary Fiber 2.7 g
    10%
    Sugars 5.0 g
    20%
    Protein 4.2 g
    8%

    The following items or measurements are not included:

    sucanat

    coconut oil

    vital wheat gluten

    agave nectar

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