Whole Wheat Pina Colada Muffins W/ Coconut-Pecan Butter

• 13 cup sucanat (or, another brand unrefined sugar. )
• 14 coconut oil (or butter.)
• 1 egg
• 1 cup nonfat plain yogurt
• 1 teaspoon vanilla
• 1 12 cups whole wheat pastry flour (you can use all-pupose and omit the gluten, but that'll take away from the nutrition and make it see)
• 1 12 tablespoons vital wheat gluten
• 1 teaspoon baking powder
• 12 teaspoon baking soda
• 12 teaspoon salt (I used a little less than 1/2, because I used sea salt.)
• 1 cup crushed pineapple, drained. (1 cup after being drained.)
• 12 cup unsweetened flaked coconut
• 14 cup pecans, finely chopped (optional)
• 1 12 tablespoons butter
• 1 tablespoon unsweetened dried shredded coconut
• 1 tablespoon pecans, chopped
• 1 teaspoon agave nectar
• 12 teaspoon whole wheat pastry flour

1. Preheat oven to 375.
2. Grease or line muffin pan.
3. (I recommend greasing it, they really stick to the papers.)
4. In a large bowl beat together the sucanat, egg, yogurt, and vanilla 'til nice and creamy.
5. While it mixes, put together all the dry ingredients in a separate bowl.
6. Add the dry ingredients to the wet.
7. Mix well.
8. Stir in the pineapple and coconut.
9. (you would add the pecans at this point, too.
10. ).
11. Bake for 20-25 minutes, or until a toothpick comes out clean.
12. For the butter:.
13. Place all ingredients in a food processor and blend 'til smooth.
14. Slather on warm muffins for a really tasty treat!

sugar, coconut oil, egg, nonfat plain yogurt, vanilla, whole wheat pastry flour, vital wheat gluten, baking powder, baking soda, salt, pineapple, coconut, pecans, butter, coconut, pecans, nectar, whole wheat pastry flour

Taken from www.food.com/recipe/whole-wheat-pina-colada-muffins-w-coconut-pecan-butter-385380 (may not work)