Pineapple coconut oatmeal muffins

Ingredients:

• 1 cup old-fashioned oats
• 1 cup unsweetened coconut milk
• 1 cup all-purpose flour
• 1/2 cup shredded coconut (sweetened or unsweetened)
• 1/2 cup crushed pineapple, drained
• 1/2 cup brown sugar, packed
• 1/4 cup coconut oil, melted
• 1 large egg
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups.
2. Prepare Oat Mixture:
   • In a bowl, combine the old-fashioned oats and coconut milk. Let them soak for about 10-15 minutes to allow the oats to absorb the liquid.
3. Mix Dry Ingredients:
   • In a separate large bowl, whisk together the flour, shredded coconut, baking powder, baking soda, and salt.
4. Combine Wet Ingredients:
   • To the oat mixture, add the brown sugar, melted coconut oil, egg, crushed pineapple, and vanilla extract. Mix well.
5. Combine Wet and Dry Ingredients:
   • Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix.
6. Fill Muffin Cups:
   • Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake:
   • Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8. Cool:
   • Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
9. Serve:
   • Once cooled, these muffins are ready to be enjoyed. The combination of pineapple and coconut makes them a tropical and tasty treat.