These pineapple, banana, and coconut scented muffins, and delicious and nutritious, vegan, plant-based, gluten free, and oil-free. But the best part, is that they can be made with leftover oat milk pulp!
Use a scoop to evenly distribute the batter into 6 lined muffin cups. Fill the cups until all the batter is used.
Bake at 375 F. (350 F on convection) for 17 to 23 minutes, or until the muffins feel firm when the tops are lightly pressed.
Remove from the oven. Muffins are best after they have cooled completely.
*If using oat flour or dry oat milk pulp, increase the liquid (pineapple juice) to 1/2 cup.