Tropical Breakfast Muffins (Coconut • Pineapple • Ginger)
Ingredients
- 2 cup oat flour
- ½ cup shredded unsweetened coconut
- 2 tsp baking powder
- 2 large eggs ⅓ cup Uncracked Pineapple Ginger Sea Moss Gel
- ¼ cup tahini
- ¼ cup maple syrup
- ¼ cup milk of choice (add more if batter is too thick)
Steps
- Preheat oven to 350°F (175°C). Line or grease a muffin tin.
- In a bowl, whisk together egg, tahini, maple syrup, milk, and Pineapple Ginger Sea Moss Gel until smooth.
- Stir in oat flour, baking powder, and shredded coconut until just combined.
- Divide batter evenly into muffin cups, filling about ¾ full.
- Bake 20–25 minutes, until tops are golden and a toothpick comes out clean.
- Let cool slightly before removing from the tin. Serve warm or at room temperature.
Why Add Sea Moss Gel?
- Acts as a natural binder and moisture-keeper, giving the muffins a soft, tender crumb.
- Infuses each bite with minerals and nutrients (iodine, magnesium, calcium) while keeping the recipe clean-label.
