1 cup whole wheat flour
3/4 cup all-purpose flour
1 tbsp baking powder
1/4 tsp salt
1/2 cup vegan sugar (demerera)
1 cup drained crushed pineapple
1/2 cup sweetened shredded coconut
1/2 cup vanilla soymilk
1 1/2 tbsp vinegar
Note: This is a healthier version; feel free to replace wheat flour with all-purpose flour for traditional muffins.
Preheat the oven to 400 deg F and spray a 12-muffin pan with non-stick spray.
Sift together the flours, baking powder, and salt. In another bowl, mix the pineapples with the sugar, soymilk, and vinegar.
Pour the mixture into the flour mixture and stir just until combined. Add in the shredded coconut, and pour into prepared muffin cups.
Bake for 15-20 minutes, until a toothpick comes out clean. Allow to cool for 5-8 mins in the wire rack.
Serve these delicious Pineapple Muffins with tea or coffee. These are so soft and moist, no one will believe they are Vegan!