Whole Wheat Pina Colada Muffins W/ Coconut-Pecan Butter

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.)

• Ready In: 35 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

• 1⁄3 cup  sucanat (or, another brand unrefined sugar. )
• 1⁄4 coconut oil (or butter.)
• 1  egg
• 1  cup nonfat plain yogurt
• 1  teaspoon vanilla
• 1 1⁄2 cups whole wheat pastry flour (you can use all-pupose and omit the gluten, but that'll take away from the nutrition and make it see)
• 1 1⁄2 tablespoons vital wheat gluten
• 1  teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt (I used a little less than 1/2, because I used sea salt.)
• 1  cup crushed pineapple, drained. (1 cup after being drained.)
• 1⁄2 cup unsweetened flaked coconut
• 1⁄4 cup pecans, finely chopped (optional)

• For Butter

• 1 1⁄2 tablespoons butter
• 1  tablespoon unsweetened dried shredded coconut
• 1  tablespoon pecans, chopped
• 1  teaspoon  agave nectar
• 1⁄2 teaspoon whole wheat pastry flour

Directions

1. Preheat oven to 375. Grease or line muffin pan. (I recommend greasing it, they really stick to the papers.)
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. Bake for 20-25 minutes, or until a toothpick comes out clean.
4. For the butter:.
5. Place all ingredients in a food processor and blend 'til smooth. Slather on warm muffins for a really tasty treat!