by Caitlin Saniga
- 3 tablespoons flour
- 3 tablespoons sugar
- 3 tablespoons shredded coconut
- 1 tablespoon melted butter
- 2 cups flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 cup smooth applesauce
- 1 egg
- 3/4 cup coconut milk
- 1 cup roughly chopped canned pineapple
- 1 to 2 tablespoons pineapple juice
- 1 cup powdered sugar
To make the crumble, whisk together the flour, sugar and shredded coconut. Add the melted butter, and combine with a fork until the mixture resembles coarse crumbles. Set aside.
To make the muffins, preheat the oven to 350 degrees and spray a 12-cup muffin pan with cooking spray. In a large bowl, whisk together the flour, sugar, baking powder and salt. In a separate bowl, whisk together the applesauce, egg, coconut milk and crushed pineapple.
Pour the wet ingredient mixture over the dry ingredient mixture, and stir with a wooden spoon until combined. Divide the mixture among the 12 muffin cups, and top with coconut crumble mixture.
Bake for 15-17 minutes, or until a toothpick inserted into the muffins comes out almost clean. Let muffins cool in the pan for 5 minutes, then use a knife to gently loosen them. Transfer to a cooling rack.
While the muffins are cooling, prepare the glaze. Whisk a tablespoon of the pineapple juice and powdered sugar until a thick glaze forms. Add the extra tablespoon if necessary. Drizzle over cooled muffins.
Makes 12 muffins.
Recipe adapted from: On Sugar Mountain