It’s super simple, with frozen tropical fruits, an orange (one of those Cuties, peeled and thrown on in, is perfect), almond milk, banana, and spinach or kale (or a bit of both).

Table of Contents

• The Story Behind the Recipe
• Tropical Green Smoothie Ingredients
• How to Make It
• More Green Smoothie Recipes

The Story Behind the Recipe

I know smoothie recipes – and especially green smoothie recipes – are super commonplace and easy these days. So does the world really need another?

Good point, self. The truth is, sometimes you (I) happen across a particularly delicious combination and you (I) know you (I) won’t remember the combo. So you (I) decide you’d better publish it on your (okay I’ll stop now) food blog so that you can keep the recipe forevermore.

And here is why, in 2019, you’re seeing another recipe for a dadgum green smoothie: The Tropical Green Smoothie!

This one is entirely drinkable – so drinkable, my smoothie-averse kiddo declared it yummy! That’s saying something (those of you who know my daughter and me know that’s really, really something).

Tropical Green Smoothie Ingredients

It’s super easy to have all the ingredients on hand, because the pineapple and mango just hang in your freezer, and if you’re like me, at least in the wintertime you always have those easy-peel, super sweet oranges on hand (but it’s always nice to have oranges hanging out anytime of the year).

Add in a banana, almond milk, and some greens and viola!

• Kale or spinach – both are great! I like baby kale in smoothies.
• Frozen pineapple & frozen mango – both easy to find in the freezer section at both grocery stores., chunked and ready to add to your blender! Perfect.
• Orange – peel it and drop it in whole!
• Banana – no need to freeze it first because your pineapple and mango were frozen. Perfect!
• Almond milk – but any plant based milk will work.

Another green smoothie recipe! (I promise, this tropical green smoothie is worth a try.

How to Make It

Add all of the ingredients to a high-speed blender and blend until pureed. That’s it! If you need a little more milk to get everything moving, feel free to add more a bit at a time until perfect.

More Green Smoothie Recipes

• 4-Ingredient Mango Green Smoothie
• Mango Coconut Green Smoothie
• Ginger Peach Green Smoothie
• Toasted Coconut Green Smoothie
• Chocolate Raspberry Sneaky Green Smoothie (hint: it’s not actually green in color!)
• Healthy Shamrock Shake Smoothie
• Green Lime Smoothie
• Pumpkin Pie Green Smoothie

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Tropical Green Smoothie

Our absolute favorite green smoothie. This one's sweet and so tropical tasting its nickname is "Green Sunshine Smoothie!" It's only green in looks though – you can't taste the kale or spinach at all!

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 large or 2 small smoothies

Calories 279kcal

Author Kare

Ingredients

• 1/2 cup kale leaves baby kale, or baby spinach (packed)
• 1/2 cup frozen mango chunks
• 1/2 cup frozen pineapple chunks
• 1 whole small orange or 1/2 large orange, peeled
• 1 medium banana peeled
• 1/2 – 3/4 cup unsweetened almond milk or milk of your choice

Instructions

• Add all ingredients, starting with 1/2 cup milk, to a high-powered blender and blend until smooth. If your smoothie is too thick, add a bit more milk until it blends smoothly.
• Divide between one or two glasses and serve.

Nutrition

Serving: 1g | Calories: 279kcal | Carbohydrates: 67g | Protein: 5g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 171mg | Potassium: 925mg | Fiber: 9g | Sugar: 46g | Vitamin A: 2360IU | Vitamin C: 159mg | Calcium: 255mg | Iron: 1mg

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Did I just make you cringe? I want to say people either hate or love the word, but really, it’s more like hate or … tolerate.

In this case, I hope you can tolerate, because “moist” is a really good thing when we’re talking cake, am I right? Especially pineapple upside down cake – and this vegan pineapple upside down cake definitely embodies the word.

Golden, caramely, bites of juicy pineapple, and – yes – moist vanilla cake. Nothing better, am I right?

For this vegan pineapple upside down cake recipe, I set out to create something that tasted just like the traditional version that’s made with dairy and eggs. But I didn’t want it to be overly complicated. And it’s not! We’re talking pineapple and brown sugar in a skillet, then a super easy (and I mean easy!) cake batter made with oil, applesauce, reserved pineapple juice, flour, sugar, vanilla (lots of it!) and not much else.

The first time I sort of winged (wung?) it and it came out (muy delicioso hand gesture) so good! I was actually kind of floored. And happy. Because having a recipe work out perfectly the very first time in food blogger land is a happy, happy thing.

Okay, so we’ve got pineapple. Sliced, because of course. Grab your cast-iron pan (a must) and warm the pineapple slices along with the brown sugar.

Yum.

And then some maraschino cherries. I chose vegetable-dyed maraschinos but if you’re not strict about it, go traditional. (Note that some maraschino cherries are not vegan – you can find more details here.)

And then, something I’ve never put into pineapple upside down cake before but they do it here and I thought hey, why not – an entire can of crushed pineapple! Just drain then get that pineapple into all the nooks and crannies. Trust me. So worth it.

Then, the cake batter! It whips together so simply and takes but one bowl and a minute or so to whip up. Glorious, glorious, glorious.

Bake that bad boy, let cool for a bit, and flip!

Oh, glorious cake. Glorious, moist, golden cake.

I mean, I’m sorry! But it’s true!

More Vegan Cake Recipes

• This dairy-free and vegan chocolate cake is so moist and chocolatey! It’s a go-to anytime someone requests chocolate cake. . 
• Flag cakes are so nostalgic! American flag sheet cake is vegan and the frosting can be easily made dairy-free/vegan too!
• Mug cakes are a brilliant way to tame a sweet tooth. Vegan peanut butter mug cake is so rich! I adore this chocolate mint mug cake also.

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Vegan Pineapple Upside Down Cake

The classic melt-in-your-mouth skillet cake with a brown sugar pineapple topping. And veganized … but you’d never know it!

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Author Kare

Ingredients

Pineapple layer:

• 2 tablespoons Earth Balance vegan butter can sub regular butter if not vegan
• 1/2 cup dark brown sugar
• 1 20-ounce can sliced pineapple, drained (reserve the juice!)
• 1 20-ounce can crushed pineapple, drained well

Cake:

• 1/2 cup applesauce
• 1/2 cup canola oil
• 1/2 cup granulated sugar
• 1/3 cup reserved pineapple juice
• 1 tablespoon pure vanilla extract
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon fine-grain sea salt
• 2 teaspoons baking powder

Equipment:

• One 10-inch cast-iron skillet
• 12- inch or larger cake platter

Instructions

• Preheat oven to 350 degrees Fahrenheit.
• Place skillet over medium heat. Add the butter. Once it melts, stir in the brown sugar and cook, stirring constantly, until the sugar melts, about two minutes. Remove from heat and add the drained sliced pineapple. Place maraschino cherries in pineapple holes. Spread drained crushed pineapple into the crevices and over the top. Use it all!
• To a large mixing bowl, add the applesauce, canola oil, sugar, pineapple juice, and vanilla. Mix until combined. Place a fine-mesh sieve over the top of the bowl. Add the flour, baking powder, and salt and sift over the wet ingredients. Using a wooden spoon or spatula, mix the dry ingredients with the wet until incorporated.
• Spread the batter evenly over the top of the pineapple.
• Bake for about 35 minutes, until the cake begins to turn golden brown on the top and a toothpick inserted into the center of the cake layer comes out clean.
• Remove from oven and let cool for about 10 minutes.
• Time to flip! Have a large cake plate or tray ready. Loosen the sides of the cake with a butter knife. Place the platter upside down over the top of the skillet and quickly flip the skillet over, inverting the cake onto the platter.
• Serve immediately (vegan vanilla ice cream or vegan whipped cream are great partners!) or let cool completely then refrigerate until ready to serve. Cake keeps well in the fridge for up 2-3 days.

Notes

Adapted from Food Network

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The last couple of years, I hadn’t baked as much as I used to. But the baking club has really helped to re-ignite my love of baking.

March’s category was cupcakes. I earned, ahem, last place in the previous competition (s’mores bar cookies. Let’s not speak of it.) So I was determined – in a light-hearted way – to win this one. Or at least, not to lose!

So I narrowed in on these bad boys: Hummingbird Cupcakes.

Do you know about hummingbird cake? If not, you want to. I promise.

Hummingbird cake was first really popularized back in the 70’s, I believe, when it was published in an issue of Southern Living magazine. A moist, spiced cake with banana, crushed pineapple, and nuts, it’s reminiscent of carrot cake, except you’ve got bananas instead of carrots.

In this version, I added coconut too. Because life always needs more coconut.

Hummingbird cake is typically topped by a sweetness-cutting cream cheese frosting, and the combination is perfection. The icing on top of the icing?! A perfectly dried pineapple “flower” – the crowning glory of these hummingbird cupcakes.

For our baking challenge, I rolled the frosting in toasted coconut before topping with the flower, which was pretty (and tasty) but not necessary.

I can’t even count how many times I made this recipe in order to perfect it.

At the last minute, I made my baking challenge recipe with cake flour instead of all-purpose flour, and that was actually a mistake. Hummingbird cake made with all-purpose flour is already very moist and tender – and with cake flour, it was TOO tender! So the recipe I’m sharing with you returns to all-purpose flour, and I encourage you to learn from my mistakes. 🙂

So, did I win the baking challenge? NO! I didn’t! My friend Cristina brought the most perfect carrot cake cupcakes with an insanely delicious brown sugar buttercream frosting. They deserved to win. But my Hummingbird Cupcakes earned second place with extra points for presentation, so there’s that! Pineapple flowers for the win!

Anyway, if you’re a dairy-free type like me, the cake recipe is made with vegetable oil – so no dairy whatsoever. The frosting, on the other hand, well – it’s cream cheese. But you can make a dairy-free version with vegan cream cheese and vegan butter that’s not too shabby. See the notes section of the recipe for more info.

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You may have seen a dried pineapple flower garnish atop hummingbird cupcakes (that recipe’s coming soon!) …

… or perhaps piled gloriously atop, say, a gorgeous coconut layer cake. So pretty, right?!

Basically, to make dried pineapple flowers, you take paper-thin slices of pineapple and dry them in the oven under very low heat. The core of the pineapple dries to a perfect flower center, with the edges going paper-thin, curling slightly, and – I find this part unavoidable – browning a bit along the edges. Still looks great to me!

Pineapple flower garnishes are perfectly edible too. Like a crunchy-sweet thin little pineapple cracker.

Okay, so they’re simple. But are they easy to make?

I have to say, I don’t think making pineapple flowers is necessarily easy. Simple, yes. But not super easy.

Once you’re through digging out all of the eyes and get the hang of the thin slices, you’re home-free. But it takes a bit of time and effort – all told I’d say about 25 minutes to prep the flowers and, if you’re like me, perhaps a couple of curse words along the way. But they’re TOTALLY WORTH IT! I promise.

So are you ready to learn how to make a dried pineapple flower garnish? Let’s do this!

The post How to Make a Dried Pineapple Flower Garnish appeared first on Kitchen Treaty.

The fact is, cranberry fluff salad is not health food, and I don’t think it could be farther from it if it tried. I mean, it’s got a ton of sugar (granulated sugar + marshmallows) and let’s not even get started on the amount of fat from the coconut cream.

Another fact? TOTALLY WORTH IT.

Cranberry fluff salad normally contains cranberries, sugar, whipped cream, crushed pineapple, marshmallows, and pecans. Unfortunately, the whipped cream makes it a no-go for vegans and non-dairy folks. And the marshmallows, with their gelatin, mean vegetarians can’t indulge either.

And I tell you, it’s just sad to look upon a bowl of the magenta magnificence of cranberry fluff salad on your holiday table and not be able to have a scoop.

But no more! Because I’ve created a vegan version. And it is equally magenta. And equally marshmallowy-good.

First, we finely chop fresh cranberries with granulated sugar, then let them macerate for several hours. The juicier the result, my dear!

Then, we stir in some crushed pineapple and pecans. THEN … we whip up some coconut whipped cream and fold that glorious stuff right in there along with an obscene amount of vegan mini marshmallows.

I like to sprinkle a few extra pecans on top for good measure.

Retro-licious vegan cranberry fluff salad right here baby. Because I’m dreaming of a pink – and a bit more plant-based – Christmas.

(more…)

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Table of Contents

• The Story Behind the Recipe
• Ingredients
• Adaptations/Variations
• How to Make Summer Fruit Salad
• Tip for Success
• More Fruit Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Not much of an exciting story, here! Basically, I’ve always loved making fruit salads with creamy yogurt-based dressings, and I thought few summery fruits tossed in a light, citrusy dressing would be perfect for the season … and for some reason, I’d been into poppyseeds lately – especially the lemon poppyseed combo.

So I stirred some lemon zest, lemon juice, and poppyseeds along with a vanilla yogurt … just as I suspected! YUM.

Then, I tossed in a bunch of fresh fruit, and yep. So good.

The end of an ultra-exciting story about how I developed this summer fruit salad.

(Seriously, though, you need to try this).

Ingredients

For the summer fruit salad:

• Pineapple – I like to use fresh pineapple, but canned will work in a pinch instead.
• Honeydew melon – I love juicy honeydew in this salad, and the pale green is so pretty.
• Red grapes – Seedless please! Green will work, too.
• Nectarines – Juicy nectarines scream “summer!” Peeled peaches will work too.
• Plums – The summery stone fruit is juicy and perfect in this summer fruit salad.
• Blueberries – I love the color and sweet burst of flavor that blueberries add.

For the creamy lemon poppyseed dressing:

• Vanilla yogurt – Your favorite dairy or non-dairy vanilla yogurt.
• Lemon juice & zest – Zest your lemon with a microplane grater, then cut it in half and juice it. Done!
• Poppyseeds

Adaptations/Variations

Honestly, while I adore the combo listed above, you can add whatever summer fruits you like to this one! Swap in blackberries, cantaloupe, green grapes, peaches … sky’s the limit.

For the dressing, make it dairy-free & vegan by simply swapping in a dairy-free yogurt.

How to Make Summer Fruit Salad

First, mix up the dressing by whisking together the yogurt, lemon zest, lemon juice, and poppyseeds.

Lemon poppyseed fruit salad dressing being mixed up with a whisk.

Add all your fruit to a big bowl and drizzle the dressing over the top. Toss and enjoy!

Tip for Success

• Keep the dressing and fruit separate until right before serving. This helps keep the fruit crisp and fresh.

More Fruit Recipes

• Fall Fruit Salad
• Overnight Berry Baked Oatmeal
• Strawberry Chia Jam
• Strawberry Salsa
• Berry Yogurt Parfaits
• Raspberry Lemonade Smoothie

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Summer Fruit Salad

Super fresh and easy! Juicy summer fruits tossed in a zingy, lemony yogurt dressing.

Course Salad

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 142kcal

Author Kare

Ingredients

Dressing:

• 2/3 cup vanilla yogurt about 5 ounces
• 2 teaspoons freshly grated lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon poppyseeds

Fruit Salad:

• 1 1/2 cups pineapple cubed
• 1 cup honeydew melon cubed
• 1/2 cup red grapes halved
• 2 ripe nectarines pitted and cubed
• 1 black or red plum pitted and cubed
• 1/3 cup blueberries

Garnishes:

• Thinly sliced lemon
• Fresh mint

Instructions

• In a medium bowl, add the yogurt, lemon zest, lemon juice, and poppyseeds. Stir with a whisk to combine.
• Add the fruit. Toss gently with a spatula to coat the fruit with the yogurt dressing. Pour into your serving bowl and garnish with a couple of lemon slices and a few fresh mint leaves if desired. Serve.

Notes

Vegan option:

Substitute a dairy-free/vegan vanilla yogurt. 

Nutrition

Serving: 1g | Calories: 142kcal | Carbohydrates: 32g | Protein: 4g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Cholesterol: 2mg | Sodium: 45mg | Potassium: 433mg | Fiber: 3g | Sugar: 27g | Vitamin A: 387IU | Vitamin C: 47mg | Calcium: 98mg | Iron: 1mg

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I named this muffin after what I used to say to my first golden retriever when she’d wake me up with her kisses – “Good morning, sunshine!” Usually said with less of an exclamation point, though … I was just waking up.

With sunny bits of carrot, coconut, and pineapple, these super-moist, super-happy muffins are another reason to smile on even the dreariest of days.

They’re a riff on my hearty spiced carrot muffins, a favorite of adults and picky toddlers alike – with some added coconut. Inspired by the hunk of pineapple left over from shish kabobs and mojito sangria, I threw that in too. Just generally inspired, I shifted the spices around a bit.

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Carrot and Pineapple Muffins (a.k.a. Good Morning Sunshine Muffins)

With sunny bits of carrot, coconut, and pineapple, these super-moist, super happy muffins are another reason to smile on even the dreariest of days. The list of ingredients is a little long, I know – but these muffins are worth it. I promise.

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 12 muffins

Author Kare

Ingredients

• 1 cup all-purpose flour
• 1 cup whole-wheat flour or substitute another cup of all-purpose flour
• 1 cup rolled oats
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 cup whole milk can sub unsweetened almond milk or soy milk
• 3/4 cup applesauce
• 3/4 cup packed brown sugar use 1/2 cup if you prefer a less-sweet muffin
• 1/3 cup vegetable oil can sub melted coconut oil
• 1 egg
• 2 teaspoons pure vanilla extract
• 1 1/2 cups carrot grated (about 3 medium carrots)
• 1/2 cup + 2 tablespoons sweetened flaked coconut
• 1 cup fresh pineapple cut into 1/4-inch dice or “tidbit” size -or- use canned pineapple tidbits, drained -or- 1 cup frozen pineapple tidbits

Instructions

• Preheat oven to 375 degrees Fahrenheit. Grease or place cupcake wrappers in a standard-size, 12-cup muffin pan.
• In a large bowl, whisk together the flours, oats, baking powder, baking soda, salt, cinnamon, and ginger.
• In a medium bowl, whisk together the milk, applesauce, brown sugar, vegetable oil, egg, and vanilla extract.
• Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated. Gently stir in the carrots, 1/2 cup coconut, and pineapple.
• Use a cookie scoop to divide the mixture between the muffin cups. Cups should be filled to the top.
• Sprinkle tops evenly with remaining 2 tablespoons coconut.
• Bake for 20 – 25 minutes or until muffin tops spring back when poked and a toothpick inserted into the center comes out clean.
• Allow to cool for 5 – 10 minutes before removing from the muffin tin. Serve plain or with butter, if desired.
• Store in an airtight container at room temperature for 2 – 3 days, or freeze.

The post Pineapple Carrot Muffins (aka Good Morning Sunshine Muffins) appeared first on Kitchen Treaty.

This version’s a bit heartier than some, thanks to the addition of oats. I’ve done that once before, in this Blueberry Oatmeal Smoothie, and I figured it was time I did it again.

Oats are an awesome addition to smoothies. Aside from the added fiber, they bulk up your typical fruity base to help keep you satisfied for longer.

I love cranberry smoothies this time of year – not only for the health factor, but also because they’re just so darn seasonal! I mean, you can’t not look at this smoothie’s rosy hue and NOT feel good, am I right? (To feel even better, drink it too!)

Oh, and just an aside: pineapple may seem like a strange ingredient to add to the list, but stay with me here! The sweetness of the pineapple is the perfect counterpoint to the tart cranberries – no extra sweetener needed.

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Spiced Cranberry Oat Smoothie

Tart cranberries join up with warm winter spices for a festive smoothie with no added sweetener.

Author Kare

Ingredients

• 3 tablespoons rolled oats
• 1/3 cup unsweetened almond milk or your milk of choice
• 1/3 cup frozen pineapple chunks
• 1/3 cup fresh or frozen cranberries
• 1 medium ripe banana
• 1/4 - 1/2 teaspoon ground cinnamon to taste
• 1/8 teaspoon freshly ground nutmeg

Instructions

• Add all ingredients to the pitcher of a blender and puree until smooth. Serve.

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When’s a good time for a party? Anytime, that’s when! Any excuse, man. So when a friend’s sister and her little one were in town, I thought I’d invite everyone over for a little impromptu shindig. The kids could play and the adults could relax. Win win.

I had recently teamed up with DPSG Green Bottle at Safeway/Albertsons to find my perfect mix – creating the perfect summer sipper using Malibu® Original Rum and Canada Dry® Ginger Ale. I added pineapple juice, coconut ice cream, and mango sorbet and oh my goodness. Sweet drinkable paradise, party punch style.

The day we decided to have the little insta-party, the Pacific Northwest weather was cooperating nicely – a balmy 80 degrees. So, inspired by the boozy tropical punch I was working on, I thought a little “pop-up paradise” out on the deck would do nicely.

I kept things super duper simple – just one quick trip to Safeway for the booze, food, a few gladiola stems, and some fresh pineapples were all the supplies I needed to buy. Then I hunted around the house for a couple of decorations and printed out this free pineapple printable to throw in a frame. Done!

For dinner, I thought we’d keep it on the deck and just grill up easy-peasy Hawaiian pizzas on naan crusts. BBQ sauce, fresh pineapple, Canadian bacon (smoked tofu for me). Naan is so perfect for personal pizzas, which are one of my favorite foodstuffs for customizing to individual diets and picky kids (well, just one kid in the bunch was picky, and that would be ours).

But this punch, my friends. It is delish. Please know it’s super sweet – so you’ve gotta love sweet – but it’s a good sweet. Perfect for hot weather. Very drinkable.

I love how the mix of ice cream and sorbet along with the carbonation in the ginger ale give it a decadent creamy layer. I used dairy-free ice cream, but a dairy coconut ice cream or even vanilla ice cream – dairy or not – will work well too.

Paradise is thisclose! Make up some punch and you’re good to go – anytime, anywhere.

(more…)

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With tropical flavors like banana, pineapple, and coconut, when I’m eating one, I can almost feel the sand on my toes. Okay, not really – that’s taking it a little far. But they do taste tropically delicious, for sure. So there is that.

These muffins have a dual personality. Just out of the oven, they’re light and crumbly with a satisfying crunchy streusel topping. After they’ve sat for awhile in an airtight container – and especially the next day and beyond – they moisten up and really become the delectable gems I love.

I’ve made these with and without the pineapple, and they’re plenty good without. But with the pineapple?

Lu-wow.

More Muffins with Banana

• Super Moist Vegan Banana Bread Muffins
• Dairy-Free Banana Muffins with Brown Sugar Ripple (vegan too!)
• Spiced Banana Streusel Muffins
• Peanut Butter Quinoa Mini Muffins
• Peanut Butter Banana Chocolate Chip Mini Muffins
• Honey Banana Muffins
• Chocolate Banana Marble Muffins

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Pineapple Coconut Muffins

These moist yet light muffins bring paradise home for breakfast. PS: You’d never know they’re vegan! If you’d prefer a more traditional recipe, see the Notes below for egg/dairy substitutes.

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 12 large muffins

Author Kare

Ingredients

• 1 flax egg 1 tablespoon ground flaxmeal + 3 tablespoons water
• 2 cups white whole wheat flour whole wheat pastry flour, or all-purpose flour
• 1 cup rolled oats
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt I like fine-grain sea salt
• 1 teaspoon ground cinnamon
• 2 medium ripe bananas mashed (about 1 cup)
• 3/4 cup canned lite coconut milk or almond milk
• 1/2 cup pure maple syrup
• 1/4 cup melted coconut oil cooled slightly
• 2 teaspoons vanilla extract
• 2 cups chopped fresh pineapple

Streusel topping

• 1/4 cup white whole wheat flour whole wheat pastry flour, or all-purpose flour
• 1/4 cup rolled oats
• 1/4 cup sweetened flaked coconut
• Pinch salt
• 2 tablespoons pure maple syrup

Instructions

• Preheat the oven to 375 degrees Fahrenheit. Line a standard-size 12-cup muffin tin with cupcake liners or grease with a little coconut oil or an oil mister.
• Make the flax egg. In a small bowl, stir together the flaxmeal and water. Let sit for about 5 minutes until thickened.
• In a large bowl, whisk together the flour, oats, baking powder, baking soda, salt, and cinnamon.
• In a medium bowl, mash the bananas. Whisk in the flax egg, milk, pure maple syrup, coconut oil, and vanilla extract. Pour the wet ingredients into the flour mixture and whisk together, just until blended. Stir in pineapple chunks with a wooden spoon.
• Divide the batter between the muffin cups – about 1/3 cup worth of batter for each cup. I use a trigger-handled ice cream scoop and it makes scooping so, so easy.
• Make the streusel topping. In a small bowl, stir together the flour, oats, coconut, and salt with a fork. Add the maple syrup and stir with the fork or use your fingers to mix until crumbly. I prefer to use my (clean) fingers to mix the streusel together. Top the muffins with the streusel mixture, dividing evenly between the muffins.
• Bake until the tops are springy and a toothpick inserted into the center comes out clean, 20-25 minutes. Allow to cool for about five minutes in the tins, then remove from the tins and place the muffins on a wire rack to cool completely.
• Muffins keep well in an airtight container or zipper bag at room temperature for 3-4 days. They also freeze well.

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