Tropical Treat Muffins

Ryan and I are headed out of town next week for a MUCH needed vacation to Walt Disney World!  The trip is to celebrate my mom’s 70th birthday, and we’ll be meeting my parents and my sister and her family down in Florida.  I’ve been doing a ton of research on vegan options in the parks and resorts, and it seems like we’ll be eating very well on this trip.

Even so, Ryan and I like to always have some treats on hand when we travel, especially when we take red-eye flights, which we often do when headed back to Chicago.  Having homemade muffins or scones really eases the pain of waking up on a plane at five in the morning after just a few hours of sleep.

I decided to make Tropical Muffins because we’re going to be staying at the Polynesian on this trip, which I haven’t stayed at since I was probably eight years old.  And let’s be honest, also because I’m a dork like that.  What can I say?  I told you I was excited!

These moist little treats will make you feel like you’re lounging on a tropical island, though they probably won’t help you get a bikini body if you eat too many of them, which I plan to do.  Using coconut oil and milk makes them even more luscious, and a bit of unsweetened coconut adds some nice texture.

Tropical Treat Muffins
makes about 14

2 cups organic unbleached all-purpose flour
3/4 cup organic sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsweetened shredded coconut
1/2 cup unsweetened non-dairy yogurt (or another dairy-free flavor like vanilla)
1/2 cup lite coconut milk
1/2 cup coconut oil (liquefied)
2 teaspoons vanilla extract
1 15.25-ounce can tropical mixed fruit (see notes)

Preheat oven to 375 degrees, and line a muffin-tin with paper cups.

In a large mixing bowl, stir together flour, sugar, baking powder, salt and shredded coconut.  Make a well in the center and add the non-dairy yogurt, coconut milk, coconut oil and vanilla.  Stir to combine.  Fold in the tropical fruit.

Using a large ice-cream scoop, place equal amounts of batter into all of the paper liners.  Bake for 20-25 minutes, or until a cake tester or toothpick inserted in the center comes out clean.

These will keep well at room temperature for a couple days, but you can also throw them in the freezer and thaw them at room temperature or in the oven.

Notes: You might need to chop the fruit if the pieces are very large.  If you’d rather not used can fruit you can chop 1 1/2 cups of fresh pineapple and papaya, or any other tropical fruits that you’d like to use.

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4 Responses to “Tropical Treat Muffins”

  1. I don’t know what places you’ve found to eat at, but I’ve had fabulous vegan meals at California Grill in the Contemporary Resort (just tell them you’d like a vegan plate and they use whatever they have and whip up 4 amazing small plates) and at Jiko in the Animal Lodge (they have a vegan menu upon request).

    Have fun!

  2. I have had great meals made for me. If you just ask they will do what they can with what they have. For breakfast, the chef was going to make me scrambled tofu but I opted for something else. Breakfast is the easiest to find food.

    Have a great vacation. :)

  3. I just made these today (with coconut soy yogurt to boot), and it’s delicious! my kitchen also smells heavenly right now. Thanks for sharing! I’m going to Disney World with some high school friends in two weeks as well–can’t wait to get away from the Chicago snow and wind. I hope you’re enjoying your vacation :)

  4. Hi, Christine! I’m so glad that you liked the muffins! And being from Chicago, I hear you on wanting to get out of that weather – hope you have a fantastic trip!