Pineapple and almond muffins

  • Skill Easy
  • Prep time 10 mins
  • Cook time 20 mins
  • Servings 12

Pineapple and almond muffins are a great afternoon snack, or a fun lunchbox treat.

Ingredients

  • 3/4 cup self-raising wholemeal flour
  • 3/4 cup self-raising white flour
  • 1 tsp nutmeg
  • 1/3 cup sugar
  • 1/2 cup crushed pineapple in natural juice, drained
  • 1 ripe banana, mashed
  • 1 egg, lightly beaten
  • 3 tbs margarine, melted
  • 1 cup So Good Almond Milk

Method

  1. Sift flours, nutmeg and sugar into a large bowl.
  2. Combine crushed pineapple, banana, egg, margarine and So Good Almond Milk.
  3. Add liquid ingredients to dry ingredients, mixing until just combined.
  4. Spoon mixture into lightly greased muffin tins.
  5. Bake in a moderate oven, 180°C, for 20 minutes or until golden. Makes 12.
  • Per Serve
  • (Cal)
    141
  • Protein (g)
    3
  • Saturated Fat (g)
    2
  • Carbohydrate (g)
    20
  • Sugars (g)
    8
  • Sodium (mg)
    189
  • Potassium (mg)
    87
  • Calcium (mg)
    31
  • Iron (mg)
    0.5