Pineapple Coconut Zucchini Skyr Muffins
Recipe by Deeper Living Eats
Description
These fluffy, tender little muffins are the tropical escape you’ve been looking for. Extra Creamy Skyr brings an incredible amount of moisture and plushness to the texture of the muffin itself. The nutty streusel topping creates a crunchy textural contrast to the soft interior of the muffin.
Makes 12 muffins.
Ingredients
1 Cup
All Purpose Flour
1/4 Teaspoon
Ground Cinnamon
1 Tablespoon
Ground Flaxseed
1/2 Teaspoon
Salt
1/2 Teaspoon
Baking Soda
1/4 Teaspoon
Baking Powder
1/4 Cup
Dark Brown Sugar
2 Tablespoon
White Sugar
2 Tablespoon
Maple Syrup
1/4 Cup
Coconut Oil
1
Egg
1 Teaspoon
Vanilla Extract
1/2 Cup
Icelandic Provisions Extra Creamy Pineapple Coconut Skyr
3/4 Cup
Zucchini
3/4 Cup
Crushed Pineapple
lightly packed, well drained
1 Tablespoon
Ground Flaxseed
2 Tablespoon
Ground Pecans
1 Tablespoon
All Purpose Flour
1 Tablespoon
Brown Sugar
1/8 Teaspoon
Salt
1/4 Teaspoon
Cinnamon
1 Tablespoon
Coconut Oil
1 Tablespoon
Turbinado Sugar
for sprinkling
2 Tablespoon
Icelandic Provisions Extra Creamy Pineapple Coconut Skyr
2 Tablespoon
Powdered Sugar
1/4 Teaspoon
Vanilla Extract
1 Pinch
Salt
2 Tablespoon
Heavy Cream
1/4 Cup
Toasted Coconut Flakes
optional
Recipe
Step 1:
Line your muffin tin & preheat your oven to 350 degrees.
Step 2:
Grate zucchini & drain the crushed pineapple well and set aside in a bowl.
Step 3:
NUTTY STREUSEL: Combine flax meal, ground pecans, AP flour, dark brown sugar, salt and cinnamon, rub the coconut oil in until combined. Set aside.
Step 4:
In a bowl add AP flour, salt, baking soda, baking powder, cinnamon and ground flax seeds. Whisk until combined and set bowl aside.
Step 5:
Melt coconut oil & add dark brown sugar, white sugar and maple syrup. Whisk coconut oil and sugars until well combined. Mixture might be little chalky in color and grainy too but that is okay.
Step 6:
Whisk in your egg & vanilla extract until the mixture is smooth and light in color.
Step 7:
Add the skyr and whisk until well combined. Gently fold in your dry ingredients until fully incorporated.
Step 8:
Fold in grated zucchini and crushed pineapple and measure out your batter across the 12 muffin tins. Top with streusel mixture and raw sugar.
Step 9:
Bake muffins for about 20 – 23 minutes. Make sure to do a toothpick test to ensure they are cooked through. Once done baking, let them cool for at least an hour.
Step 10:
MAKE THE GLAZE: Whisk IP’s creamy pineapple coconut skyr, powdered sugar, vanilla extract & pinch of salt until well combined. Then whisk in heavy cream and beat until you get a slightly thickened, whipped texture.
Step 11:
Drizzle glaze over cooled muffins and top with toasted coconut if desired for more tropical fun!
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