In the next few days I will be doing a review and giveaway of Tropical Traditions Organic Gold Label Virgin Coconut Oil. For now, I am going to tempt you with a recipe for delicious muffins that I used the coconut oil in.

I used a recipe I found in a church fundraiser cookbook I picked up somewhere.  The recipe I “used” is, well, not the recipe I ended up making since I changed so many ingredients so I gave it a new yummier name. Believe me, the other name was lackluster.

1 1/2 cups stone ground whole wheat (you can use white)
1 cup rolled oats (quick would be fine)
1/2 cup raw sugar + 1 Tablespoon molasses (go ahead, 1/2 cup brown sugar is fine but not quite as moist)
1 Tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/3 cup raisins
1 – 20 oz. diced or crushed pineapple, UNDRAINED
1 large carrot, grated ( approximately 1 cup)
1/2 cup milk
1/3 cup coconut oil, melted (more on this in a day or 2)
2 eggs, slightly beaten

Preheat oven to 400.

Mix dry ingredients in one bowl.

Mix wet ingredients in a separate bowl.

Mix the dry and wet ingredients until just incorporated.

Put in muffin tins and bake – approximately 20 minutes.

Let set 10-15 minutes before eating.

Makes 18.

Be careful. They are incredibly addicting. My kids and I all love them and will definitely make them exactly the same way next time.  Stayed tuned for my review of Tropical Traditions Gold Label Virgin Coconut Oil.