Pineapple Coconut Muffin Delight

in Vegetarian, Yummy Eats

Let’s just right to it shall we?!

Pineapple Coconut Muffin Delight
Modified from:

  • 2 cups Gluten Free Flour Mix (I used 1 ½ cups of Brown Rice Flour and ½ cup of coconut flour)
  • ¼ cup brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon xanthan gum {I am not a huge fan of using any sort of gum usually, feel free to try using flax or chia mixed with a bit of water to achieve the same ‘thickening’ effect that xanthan gum usually provides}
  • ¼ teaspoon salt
  • ½ cup coconut milk* {I used from a can and then used the cream to make Pina Coladas!}
  • ¼ cup melted coconut oil
  • ¼ cup unsweetened applesauce
  • 2 eggs
  • ½ cup flaked coconut, chopped
  • ½ cup fresh crushed pineapple {again, leftovers can be used for Pina Coladas}

pineapple coco muffin 1

  1. Preheat the oven to 350°. Pop those cute little muffin cups into the pan.
  2. In a medium bowl combine the flour, brown sugar, baking powder, baking soda, xanthan gum, and salt in a bowl.
  3. In a large bowl wisk together the coconut milk, coconut oil, applesauce, and eggs.
  4. Once nicely combined add the chopped coconut and pineapple.
  5. Add the dry ingredients to the wet and mix until just combined. {If it’s really thick add a little water, 1 tablespoon at a time until only slightly thinner- DO NOT ADD TOO MUCH}
  6. Scoop the mixture into your muffin cups and bake for 18-20ish minutes. {Once golden brown and clean on a toothpick they are good to go!}
  7. Remove from oven and allow to cool for 5 minutes then transfer to a cooling rack.

*To get the coconut milk, take your unsettled can of coconut milk and flip it over, open and the milk/water is now on the top. Use the cream for Pina Coladas, ‘ice cream’ or even make ice cube treats for later.

pineapple coco muffin 2

pineapple coco muffin 3

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