Aloha Muffins with "Butter" Cream Icing

I made these tasty little muffins back in May for my daughters preschool class.

And, well I had to make them again...

because I am freshly back from Maui and obsessed with all things Hawaiian,

(it happens every time I go to the islands!)

and because they received rave reviews.

These muffins are full of fruity goodness,

whole wheat flour, and made with Melt! 

I was introduced to I was introduced to Melt last year.
And recently had the opportunity to test out some new recipes again.
Melt Buttery Spread is an organic gluten-free "healthier alternative to high cholesterol spreadable butter". It has become the perfect compliment to the dishes I have been making - not to mention a new component to my baking and cooking. Oh how I love the added benefit Melt brings to the table by incorporating healthier oil into my dishes.

Melt has a whipped creamy buttery yumminess, but it is better for you, made with virgin coconut oil, flax seed oil, palm fruit oil and canola oil. It is a gluten-free butter and supports digestive wellness, optimal nutrition absorption and healthy weight.

I have tried and tested Melt with great success.
My recent creation were these
ALOHA MUFFINS
WITH "BUTTER" CREAM ICING

MUFFINS - INGREDIENTS and DIY
Makes 12 large muffins
I tried to healthy up a basic muffin recipe...replacing sugar with mashed banana's and oil with Melt and applesauce. They are moist and tangy.


1/4 cup Melt
1 egg
1 medium ripe mashed banana
1/2 cup applesauce
2 Cups whole wheat flour 
3 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cup crushed pineapple, drained
1 1/2 cup mandarin oranges, drained
OPTIONAL, shredded coconut,1/2 cup (or more depending on preference)

• Preheat oven to 400 F
• Mix first 4 ingredients together, set aside
• Mix dry ingredients together.
• Slowly add dry ingredients to wet ingredients until fully combined.
• Fold in crushed pineapple and mandarin oranges.
• Prepare muffin tin with baking liners or baking spray.
• Use ice cream scoop to fill muffin tins.

ICING - INGREDIENTS and DIY
THIS IS A "Melt" VERSION OF A BUTTERCREAM FROSTING...IT IS NOT AS THICK AS A TRADITIONAL BUTTERCREAM and needs to be refrigerated...and it is TASTY!


1 Cup Melt 3 Cups powdered sugar, sifted
2 teaspoons Vanilla
2 Tablespoons half and half (or whipping cream)
OPTIONAL, shredded coconut for garnish

• Add Melt to mixing bowl.
• Slowly add the sifted sugar.
• Add vanilla and half and half.
• Mix until thoroughly combined and thickened.
• Refrigerate to stiffen.
• Place in a pastry bag  or Ziploc bag (with end snipped off) to frost muffins.
• Sprinkle with coconut if desired.

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Who's ready to head back to Maui with me???

disclosure: I was provided with Melt to use in a recipe. The recipe and opinions are mine base don my experiences with Melt.