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Pinata Apple Sunrise Muffins

Adapted By Brennan's 27 Sep 2018

Serving Size: Makes 16 muffins


1 cup Old-Fashioned Oats

1 cup Light Coconut Milk

1/4 cup Shredded Coconut

1 1/4 cup All-Purpose Baking Powder

1/2 teaspoon Baking Soda

1 teaspoon Baking Soda

1/2 teaspoon Salt

1 egg, whisked

1/2 cup brown sugar, firmly packed

1/2 cup crushed pineapple

1/4 cup Unsalted butter, melted

1/2 cup Chopped pecans

1 cup Peeled and diced Pinata Apples

1/4 cup All-purpose Flour

1/2 cup Brown Sugar, firmly packed

1 teaspoon Ground cinnamon

2 Tablespoons Unsalted Butter, melted

Adapted From:

Oatmeal, coconut milk, crushed pineapple and sweet pineapple apples make these muffins top.

Preheat oven to 375 degrees F.In a small bowl, combine oats, coconut milk and shredded coconut. Set aside to rest for 45 minutes to 1 hour, stirring intermittently.

Meanwhile, combine baking flour, baking soda, baking powder, and salt in a bowl. Use a whisk to combine thoroughly. Set aside.

In a small bowl, combine ingredients for muffin topping (flour through melted butter). Set aside.

In another bowl, combine egg, brown sugar, crushed pineapple, butter, pecans, and apple. Add rested oat mixture to bowl using a large spoon to gently fold in, until oats are thoroughly mixed through. Then fold this wet mixture into dry ingredients, using a spoon to gently mix through, just to combine without over mixing. Grease muffin tin(s) or use paper liners. Using an ice cream scoop, carefully drop one scoop of muffin batter into each cup of prepared tin, and sprinkle tops of batter with topping mixture. Place muffins on center rack of oven to bake for approximately 20 to 30 minutes, until lightly golden and toothpick inserted in center of muffin comes out clean.