Moist and chunky Tropical Breakfast Muffins made with fresh mango, coconut, and pineapple. These little guys are sure to wake you up with a smile!
We’re getting close to back to school, meaning it’s time to start thinking about quick breakfasts, lunch box items, and after school snacks. Muffins are a multi-purpose solution to all three. You can make them once and serve them for quick meals and snacks all week long.
Not only that, I love a dessert parading around as a breakfast item. It’s a happy deception, don’t you think?
Today’s Tropical Breakfast Muffins are ultra moist, and bursting with fresh fruity flavor.
The key to making super tender breakfast muffins, is to cream the butter and sugar together, like you’re making a cake recipe. Then add a load of juicy fruit to the batter. I used an entire can of crushed pineapple, along with fresh diced mango, and shredded coconut.
These Hawaiian-style muffins ridiculously addictive. Each bite is like a little taste of paradise.
Before baking, cover the muffins tops with more shredded coconut. That way, the Tropical Breakfast Muffins have a toasty coconut topping that complements the soft interior.
Our Tropical Breakfast Muffins freeze well. Simply pop them in a gallon zip bag and place them in the freezer.
You can add a frozen breakfast muffin to your child’s lunch box to keep the other items cool. By the time lunch rolls around it will be fully thawed and ready to enjoy!
That’s ok. Make them for yourself, or your coworkers. They’ll be swinging their legs just like they are kids the moment they taste these glorious little Tropical Breakfast Muffins. Promise!
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