Tropical Sunrise Muffins

Who doesn’t want to wake up to a tropical sunrise? Luckily for you, this banana-pineapple-orange-coconut muffin gets you close.

I stuck with my tried and true muffin recipe that you’ve seen in other posts but did a different take on it. I opened my pantry and saw a can of pineapple chunks and thus, an idea was born. These muffins are made with banana, canned pineapple, canned mandarin oranges and toasted coconut on top. Can’t you just feel the sand beneath your toes as you read this? : )

Preheat to 375. Lightly grease a muffin tin. In a medium bowl, combine 2 cups all-purpose flour, 1.5 tsp baking soda and 1/2 tsp salt. Mix well.

In another large bowl, combine 1 cup sugar, 1 cup rice milk, 1/3 cup canola oil and 1 tbsp apple cider vinegar. Mix well. Combine wet and dry ingredients and then fold in one mashed, ripe banana, a can of pineapple chunks (drained, patted down to remove excess moisture, and chopped into smaller pieces), and a small can of mandarin oranges (drained and patted down as well). Then sprinkle some shredded coconut on top. The coconut will toast perfectly during the baking process. Fill the muffin tins about 2/3 full and bake for 22 minutes.

Then pop one of these lovely things out of the muffin tin, sit outside with a cup of coffee and enjoy the sunrise.

Happy eating!