Portions:

Makes 18

Ingredients:

Wet ingredients:

90 grams of coconut oil (melted and cooled)/ vegetable oil/ combination of both

3 eggs

50-75 grams of brown sugar

100 grams of granulated sugar

60 grams of pineapple chunks, blended smooth

1/4 cup of water/ rum/ pineapple juice/ milk

Zest of a lemon

Dry ingredients:

45 grams of whole grain rolled oats

30 grams of flavourless protein powder (I use My protein Soy isolate)

1/2 cup of desiccated coconut.

1/2 tsp of baking powder

A tiny pinch of salt

Instructions:

Preheat oven to 170 C.

Whisk wet ingredients thoroughly until well combined

Sieve the dry ingredients well into a dry bowl and then stir in with the wet ingredients just enough to combine well.

Pour table spoons full of batter into a lined muffin tin filling two-thirds each and bake for 12-15 minutes.

At the 12th minute, insert a skewer or a tooth pick into the centre of a cupcake and as soon as it comes out cleans, you are done. If not, let them bake for another 1-3 minute checking as you go until they are done.

Let them cook completely on a cooling wire and store in an airtight container for 2-4 days.