Tropical Breakfast Muffins

Posted by on Apr 26, 2013 in Breakfast, grain-free, Snacks, Vegetarian | 27 comments



Tropical Breakfast Muffins

Breakfast. Let’s talk about it.

I know that as someone who is mostly paleo, I should be eating dinner for breakfast. I should abandon the notion that breakfast food should look different than the foods we eat for the rest of our meals. We are, after all, the only species who does that. It’s silly. I know.

But I’m not always in the mood for dinner for breakfast. And guess what happens if nothing in the house looks appetizing and I have to run out? That’s right; I don’t eat. And then I get hungry, and can’t find anything acceptable to eat, and then before I know it, it’s migraine city. Bad news.

I love the idea of the Morning Glory muffin for those days that eggs and bacon isn’t happening, and leftover beef stew doesn’t sound quite right at 7am. When I started looking at recipes to get a basic idea of what went into this iconic breakfast muffin, it occurred to me that while I like the idea of it, I don’t actually like it. We have a strict no raisins in baked goods rule in this house, and there’s no way I’m posting a recipe that features apples in April. It’s pretty much the opposite of apple season. That ruled out two of the essential ingredients, so I was on to something else. I decided to go tropical, while keeping the carrots that go into a traditional Morning Glory muffin.

These muffins are barely sweet, and are loaded with good fats and protein, so they’ll keep you going. Just promise me you’ll eat a well balanced lunch.

tropical breakfast muffins

all of the ingredients

(almost) all of the ingredients

Tropical Breakfast Muffins

Makes 12 large muffins

1.5 cups almond flour
1/2 cup arrowroot powder
3 tablespoons coconut flour
1 teaspoon baking soda
1/4 t salt
1/2 cup shredded unsweetened coconut, plus more for the tops, if desired
1/2 cup chopped pecans, plus more for the tops, if desired
1 tablespoon orange zest (about 1 small orange)
1/2 cup very ripe mashed banana
1/2 cup grated carrots (about 2 small carrots)
1/2 cup minced pineapple (fresh is best, canned is okay)
1/4 cup coconut oil, melted
4 eggs
1 tablespoon vanilla
1/2 teaspoon apple cider vinegar
2 tablespoons maple syrup

  1. Preheat oven to 350. Line a muffin tin with parchment liners.
  2. Place the chopped pecans and coconut on a baking sheet and toast for about 5 minutes, until just golden.
  3. In a large bowl, combine the dry ingredients; almond flour through pecans. Stir to combine.
  4. In a medium bowl, whisk together the wet ingredients; orange zest through maple syrup.
  5. Combine the wet and dry ingredients and stir to combine
  6. Pour the batter into the prepared muffin cups. Top with additional coconut and pecans, if desired.
  7. Bake for 18-22 minutes, or until they bounce back when you lightly push the top.
  8. Allow to cool on a wire rack before eating.

paleo tropical breakfast muffins

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27 Comments

  1. I assume there’s a step missing here….combine the wet and dry ingredients?

    • Yes- edited. Thanks!

  2. Nom! Looks fab. Reminds me of a GF bakery we went to in Kauai!

    • I’m sorry, all I heard was Kauai ;)

  3. Oh, Simone, I’ve been away from your blog and that clearly was a mistake! These Tropical Muffins look fabulous. I can’t wait to make them. The house needs a bit of warming up and I’ll get a double reward for turning on my oven! ;-)

    Thank you!
    Shirley

    • Thanks Shirley! I hope you like them and that your house gets toasty warm :)

  4. These are definitely on my “to-do” list this weekend! Love the addition of pineapple!

  5. Lots of sugar in this recipe in the maple syrup, bananas and pineapple. But that’s just me. I eat as little sugar as possible..

    • We eat very little sugar too, which is why I’m okay with us eating a muffin that has a high fat content and 2 T of maple syrup in 12 muffins.

  6. There is a colossal amount of baking soda in that recipe. It is unlikely that it all gets neutralized by the acids that are included, and residual baking soda adversely affects the flavor of your baked goods. You might try scaling it back and seeing what happens. I modified one of Elena’s almond bread recipes, replacing the baking soda with baking powder. (Baking powder has 1/4 the leavening power of baking soda.) And the bread rose higher and came out a different color—yellow instead of greenish—and had a vastly superior flavor. I feel like a lot of the people posting gluten free baking recipes are making this mistake, so I’m trying to draw attention to it. Sometimes a bit of extra baking soda can help baked goods brown, but I don’t think you want tons of extra baking soda.

    I recently did an experiment to see how much vinegar it took to neutralize a teaspoon of baking soda. The answer was 5 tablespoons. (I added vinegar to baking soda until it stopped fizzing.) So if you include a teaspoon of baking soda you should have the equivalent of about 5 tablespoons of vinegar in there too. (If you don’t want to use baking powder because of the corn starch, then cream of tartar, which is found in grapes, seems like a reasonable option.)

    • 1 teaspoon is colossal? That sounds a bit dramatic, but I’ve just figured out baking as I’ve gone, I didn’t go to school for it. I use baking soda b/c baking powder has cornstarch, and have never had any interest in buying cream of tartar.

      But thanks for info!

      • Well, a teaspoon is somewhere between double and triple the amount I’d expect in a recipe this size. There are two separate issues here. One is putting in the right amount of baking soda and the other is ensuring enough acid to neutralize all the baking soda you put in. Baking powder is simpler because it includes the acid, so you don’t have to think so hard. Most ingredients are somewhat acidic, so a modest amount of baking soda may be neutralized by other ingredients you’ve used. But if you overdo the baking soda it’s going to get harder to neutralize it all. In this case you’ve got the pineapple to help do that job. You can use vinegar. You just need to include more of it—like 2-3 tablesponns instead of 1/2 tsp if you really want to use 1 tsp of baking soda. (Too much leavening can caused baked goods to rise and then collapse.) The disadvantage compared to cream of tartar is that it will probably react sooner and foam more in the bowl. But this is a workable approach.

      • hokay. I’m not sure why I would change the recipe if it turned out well, but I’ll keep the above in mind for my future baking adventures.

  7. The reason to tweak is that it might come out better! When I made Elena’s almond bread I made it first with the full amount of baking soda. And it seemed OK. It wasn’t obvious to me that there was something wrong. When I cut the soda and made a second loaf, though, the result was so much better. It was really clear when I had both breads to compare, but not when I just had the “bad” one.

    • The next time I bake something, I will keep that in mind. Honestly though, I don’t have time to go back and redo an entire recipe when the end result was really good and raved about by the people who tried it. Do you have a blog? It sounds like you’re more of an expert on grainfree baking than I am; I’m a chef, not a baker. If you don’t, you really should, so you can educate people how to do it better!

  8. These were delicious. Thanks for sharing. Love the fruit/vanilla/maple sweeteners. I’ve made these, the banana bread, and the chocolate cake…they’re all amazing. I think you might have to embrace the “baker” title soon, you’ve already earned it.

    • Thanks so much, Karen! I’ll think about embracing that new title ;)

  9. These are absolutely fabulous!! Such an aray of flavor! From the toasted coconut to the pineapple. I used toasted macadamia nuts, and will definitely be my nut of choice for this fantastic recipe!! High five to u!! Thanks for sharing! :)

    • Oh I’m glad you loved them! Macadamia nuts is a great idea, I’ll definitely use them next time I make these. High Five back atcha!

  10. These look amazing! I would love to make them but my daughter is allergic to pineapple. Can I omit that or do I have to find a substitute? I love love love everything you make!!

    • thanks Erin! You can definitely leave out the pineapple. You might want to add more banana to make up for the moisture. And of course with any change in recipe, I can’t predict how it will change the final outcome… Let me know how they turn out!

  11. AMAZING! You’ve done it again, provided a simple, delicious and quality recipe! Thanks!

  12. would frozen pineapple work?

    • I don’t see why not! Just make sure it’s thawed and drained of excess liquid.

  13. Sorrryy to be annoying, but is there anything you can sub for arrowroot? I want these TONIGHT but I have only 1tsp arrowroot left…. Boohoo ;(
    I’m not strictly paleo so would potato starch work(or some old organic cornstarch I have hanging around -.-”)?

    • lots of starches work in place of arrowroot, tapioca for sure, and potato would probably be fine too!

  14. ZB – Made these for the first time yesterday and they were an absolute winner. I love the way your recipes ALWAYS work. Thank you from Sydney! :-)

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