¾cup (126g)finely chopped pineapple(frozen or canned, drain out liquid)
⅓cup (23g)unsweetened shredded coconut + more for topping
Preheat oven to 350 degrees Fahrenheit.
the blender or food processor, add the oats first and then the rest of the ingredients minus the pineapple and coconut. Blend until smooth. Stir in the last two ingredients. Be sure to drain out as much liquid from the pineapple if using canned or frozen
Pour batter evenly into a greased or lined 12-cup muffin pan. Top with remaining more coconut, if you wish.
Bake for 25-30 minutes, until inserted toothpick comes out clean. Cool completely (wait at least 10 minutes) before taking them out of the pan.
I highly recommend using a silicone muffin pan. It makes it so much easier to remove the muffins from the pan and makes cleanup easy.
Every oven is slightly different so check for doneness by inserting a toothpick in the middle, making sure it comes out clean.
Once done, don’t attempt to take them out immediately from the muffin pan. Allow to cool for at least 10 minutes and then transfer to a wire rack.
If you find that the muffins are too moist, don't worry! They will firm up as they cool. They will also firm up more once refrigerated.
These muffins are not very sweet. None of my sweet baby muffins are. You can use a very ripe banana or add some maple syrup for an extra hint of sweetness.
Store in an airtight container for 3-5 days in the fridge.