Tropical Breakfast Muffins (Coconut • Pineapple • Ginger)

Ingredients

2 cup oat flour
½ cup shredded unsweetened coconut
2 tsp baking powder
2 large eggs
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.

From Tide To Table

More than a supplement, incorporate sea moss as natural thickener, and nutrient booster to transform everyday recipes into functional, mineral-rich meals.