Another recipe inspired by my desire to create something super simple, low-cal and use up extra items in my pantry. I’d been wanting to make a pineapple cake or dessert for months and the can of pineapple and box of pineapple jello in my cupboard kept staring at me begging to be transformed. I couldn’t stand it any more so I finally took it upon myself and pulled them out along with some shredded coconut and knew I could combine them into a tasty treat. Looking to keep it simple I decided to use the classic ‘in-the-pan’ cake recipe, which has no eggs or milk and then substitute the pineapple for the oil to cut the calories, but still keep the cake moist.
These muffins aren’t super sweet, but bursting with pineapple favor and the jello keeps them incredibly moist. You’d never know these muffins have no oil in them. These muffins also store and freeze very well, they don’t get mushy or dry and crumbly, they truly retain their texture, moisture and dense satisfying taste. Also, at only 150 calories they are a great snack, treat or breakfast!
Pineapple Dream Muffins
Ingredients
- 1 Can or 2 cups pineapple pureed
- 1 Package Island Pineapple Jello small box
- 2 Cups flour
- 1 Teaspoon Salt
- 1 ½ Teaspoon baking soda
- 1 Tablespoon white vinegar
- 1 Tablespoon vanilla extract
- ¾ Cup shredded sweetened coconut
- 1 to 2 Tablespoons turbinado sugar for decoration optional
Instructions
- Pre-heat oven to 350 degrees
- Line a 12-hole muffin tin with 12 cupcake liners, or spray with non-stick cooking spray
- In a large bowl combine flour, jello mix, baking soda, and salt, mixing to combine
- Puree 2 cups/1 can of pineapple (with juicwith the ¾ cup of shredded coconut in a blender or food processor
- Pour puree into flour mixture and add in vanilla and vinegar, mixing until well combined
- Evenly distribute the batter into the 12-hole muffin tin
- Bake in the oven for 25-30 minutes or until a toothpick comes out clean and muffins are slightly golden on top
- Let cool and enjoy!
