PINEAPPLE MUFFINS

These muffins are easy, moist and delicious. (My kids hate the word "moist" so sorry if you do too!) I created this recipe to keep added sweeteners lower than other recipes I found online.

I use a kitchen scale when baking because it is so much easier than using measuring cups. If you don't own a scale, get one! Here is a short video about how to use a kitchen scale.

See picture section below for a PowerPoint slide explaining common wheat flours.

If you’re curious, here’s a 3 minute read about why many people hate the word "moist": Why Do People Hate the Word 'Moist?'

Preparation:

1. In a medium bowl whisk the following:

1 cup (120 grams) whole wheat pastry flour

3/4 cup (65 grams) almond flour

1/2 tsp baking soda

2 tsp baking powder

1/8 tsp salt

2. Using a strainer, drain and lightly press unsweetened crushed pineapple from a can (I used Dole brand). Save the juice. Measure 3/4 cup packed pineapple.

3. In a high speed blender combine the following (OK if tiny pieces of date remain):

1/4 cup unsweetened soy milk

1/4 cup unsweetened pineapple juice from the can of pineapple

3 pitted Medjool dates (65-70 grams)

1/2 TBSP pure vanilla extract

1-2 TBSP maple syrup (optional; my husband thought perfectly sweet using 2 TBSP but I thought was a bit too sweet so would have preferred less)

4. In the medium bowl with the dry ingredients, add the wet ingredients from the blender and add the crushed pineapple. Stir just until combined.

5. Line a muffin tray with parchment paper liners. Divide the batter into 9 muffins.

6. Bake 350 degrees F for about 20 minutes.

7. Remove and let cool in pan for a few minutes then transfer the muffins to a cooling rack.