1/2cupwhole wheat flourI prefer white whole wheat flour
1/2cupgranulated sugar
1 1/2teaspoonsbaking powder
1/2teaspoonbaking soda
1/4teaspoonsalt
1 1/4cupslight coconut milk
2tablespoonscanola oil
1cupfresh or canned pineapplecoarsely chopped
1/4cupcoconut flakes
1large egglightly beaten
cooking spray
For the glaze:
1/2cuppowdered sugar
2teaspoonslight coconut milk
slicespineapple and shaved coconut for garnishoptional
Instructions
Preheat oven to 400 degrees.
Combine both flours, sugar, baking powder, baking soda and salt in a large bowl; make a well in center of mixture. Combine coconut milk, oil and egg in a bowl; add to flour mixture. Stir just until moist. Gently fold in pineapple and coconut flakes. Spoon batter into 12 muffin cups lined with paper wrappers.
Bake at 400° for 18 minutes or until lightly browned. Remove muffins from pan; cool on a wire rack. After the muffins have cooled, combine powdered sugar and coconut milk in a bowl. Drizzle the glaze over the muffins. Garnish with pineapple slices and coconut shavings if desired.