Hawaiian Muffins

hawian muffins

 

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Jenn Abadie Scioneaux

1 1/2 c whole wheat flour
3/4 tps. salt
6 tps. tahina (ground sesame seeds) or melted butter
1 1/2 ts. vanilla
1/3 c sugar
1 large egg
1 ripe banana
1/4 c apple sauce
1/2 c crushed pineapple drained
3/4 c shredded unsweetened coconut
1/8 c chia seeds
1/3 c chopped walnut

Preheat the oven to 350 degrees. Coat a muffin tin with cooking spray or us muffin liners.
Whisk together the flour, baking soda, salt, and cinnamon; set aside.
Whisk the egg, sugar, and vanilla together in a large bowl until well combined. Add tihina or melted butter and mix well. Smash the bananas then add to the batter, as well as the pineapple, coconut, apple sauce, chia seeds and walnuts. Stir until combined.

Combine the wet and dry ingredients. Stir just until the ingredients are combined. Divide the batter evenly into the muffin tins then sprinkle each top with coconut. Bake for 18-20 minutes or until lightly browned and a toothpick comes out clean. Let the muffins cool on a rack then serve plain or slathered in butter. Enjoy!

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