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Pineapple Muffins with Lime Frosting
If ever there was a muffin that says ‘summer holidays’ it’s these bad boys!I’m jetting off home this week to grab a piece of Aussie sunshine and as luck would have it, I’ll be spending our beloved Australia Day on the Gold Coast.So in celebration, I give you these tropical-tasting muffins. Here’s to you Queensland and your forever-tacky eyesore the ‘Big Pineapple’!(If you have no idea what I’m talking about, google it, and have a laugh at our wierd obsession with building huge, ugly monstrosities around the country. There’s the Big Banana, the Big Merino, the Big Prawn, you get my drift…..)
- For the muffins…
- 1 1/2 cups almond flour
- 1/2 cup desiccated coconut
- 1/2 cup coconut flour, sifted
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Pinch sea salt
- 5 eggs
- 1/2 cup honey
- 200 grams fresh pineapple
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- Zest of 1 lime
For the frosting…
- 1/2 cup cashew butter
- 2 tablespoons desiccated coconut
- 1 tablespoon coconut oil
- 2 tablespoons honey
- Juice of 1 1/2 limes
Preheat oven to 180 degrees Celsius.
Line a 12 hole muffin pan with paper cases.
Mix all dry ingredients together in large bowl.
Whizz pineapple pieces in food processor for few seconds to a chunky purée.
Add the pineapple along with everything else to the dry ingredients and combine well.
Spoon into the paper cases and smooth top a little.
Bake for 25-30 minutes.
While they are cooling, mix together all frosting ingredients.
Pop a spoonful of frosting on each muffin.
Decorate with lime zest and toasted coconut flakes.
