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