Coconut Pineapple Zucchini Skyr Muffins

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Coconut Pineapple Zucchini Skyr Muffins

These fluffy, tender little muffins are the tropical escape you’ve been looking for. Icelandic Provisions creamy pineapple coconut skyr not only makes these muffins a pina colada paradise, but they bring an incredible amount of moisture and plushness to the texture of the muffin itself. The nutty streusel topping creates a crunchy textural contrast to the soft interior of the muffin and the lightly sweetened pineapple coconut skyr glaze takes these from snack material to after dinner dessert!

If you can’t make your way to a tropical getaway at least these muffins will take you half way there!

If you can’t make your way to a tropical getaway at least these muffins will take you half way there!

Coconut Pineapple Zucchini Skyr Muffins

Serving: Makes 12 muffins

Ingredients:

Pineapple Coconut Zucchini Muffins

  • 1 cup all purpose flour (125 grams)

  • 1 tablespoon ground flaxseed (5 grams)*

  • 1/4 teaspoon ground cinnamon

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1/4 cup dark brown sugar (65 grams)

  • 2 tablespoons white sugar (25 grams)

  • 2 tablespoons maple syrup (45 grams)

  • 1/4 cup + 2 tablespoons coconut oil** (78 grams) (use virgin triple filtered coconut oil if you want a more subtle coconut flavor)

  • 1 egg, at room temperature (about 54 grams)

  • 1 teaspoon vanilla extract

  • 1/2 cup of Icelandic Provisions Pineapple Coconut extra creamy Skyr, at room temperature (125 grams, about one container)

  • 3/4 cup zucchini, lightly packed (145 grams, about 1 small zucchini)

  • 1/4 cup lightly packed, well drained crushed pineapple (65 grams)

Nutty Streusel

  • 1 tablespoon flax meal*** (6 grams)

  • 2 tablespoon ground pecans (20 grams)

  • 1 tablespoon flour (6 grams)

  • 1 tablespoon brown sugar (28 g)

  • 1/8 teaspoon salt

  • ¼ teaspoon cinnamon

  • 1 tablespoon coconut oil, solid (13 grams)

  • 1 tablespoon raw sugar, for sprinkling

Pineapple Coconut Skyr Glaze

  • 2 tablespoon skyr yogurt (30 grams)

  • 2 tablespoon powdered sugar (15 grams)

  • ¼ teaspoon vanilla extract

  • Pinch of salt

  • 2 tablespoon heavy cream, cold (30 grams)

Method:

Make Nutty Streusel

  1. Preheat your oven to 350 degrees.

  2. In a small bowl combine flax meal, ground pecans, all-purpose flour, dark brown sugar, salt and cinnamon and give it a good whisk so it is well combined.

  3. Using solid room temperature coconut oil, rub the coconut oil through the dry ingredients until the oil is fully incorporated and the mixture takes on the texture of slightly wet sand. Set your streusel aside.

Make Muffin Batter

  1. Grate your zucchini, measure it and set it aside. Drain your crushed pineapple well and set aside in a bowl.

  2. In a separate bowl, add all-purpose flour, salt, baking soda, baking powder, cinnamon and ground flax seeds. Whisk all dry ingredients until combined and set bowl aside.

  3. Melt your coconut oil until liquid and add dark brown sugar, white sugar and maple syrup. Whisk the coconut oil and sugars until well combined.

    • Note: Your mixture might look a little chalky in color but that is okay. You will still see sugar crystals after whisking for some time, but that is okay too.

  4. Add your egg and vanilla extract to the coconut oil/sugar mixture and whisk well until the mixture is smooth and light in color.

  5. Add your Icelandic Provisions creamy pineapple coconut skyr to the wet mixture and whisk until well combined. Once well whisked, gently fold in your dry ingredients until fully incorporated and batter is homogenous.

  6. Fold in your grated zucchini and crushed pineapple and measure out your batter across the 12 muffin tins and sprinkle each muffin with your nutty streusel mixture and raw sugar.

  7. Place the filled muffin tin into the preheated oven for about 20 – 23 minutes.

    • Note: These muffins are very tender due to the zucchini and pineapple so make sure to test with a toothpick towards to the end to make sure the muffin is cooked through the full way.

  8. Once the muffins are done, let them cool for at least an hour.

Pineapple Coconut Skyr Glaze

  1. While the muffins cool, you can prepare the glaze. Simply whisk Icelandic Provision’s creamy pineapple coconut skyr, powdered sugar, vanilla extract and a pinch of salt until well combined.

  2. While whisking, stream in cold heavy cream and whisk until you get a slightly thickened, whipped texture.

  3. Drizzle glaze over cooled muffins. Top with some toasted coconut if desired for more tropical fun!

Notes:

  • *If you do not have flax meal you can sub more all purpose flour in the muffins.

  • **You can substitute your oil with a neutral olive oil or any other mild oil.

  • ***If you do not have flax meal for the streusel you can sub more ground pecans