Gluten-Free Pineapple and Coconut Muffins

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Average Rating: 5 | Rated By: 3 users

This gluten-free pineapple and coconut muffin recipe reminds me of the tropics. Pineapple and coconut when combined are magical. This gluten-free muffin is moist and packed with tropical flavour.

pineapple and coconut muffin, gluten-free

 

Next time you crave something sweet for breakfast or a snack, try this healthy gluten-free pineapple and coconut muffin. You will find that this muffin recipe will become your new favourite!

Ingredients

  • 3/4 cup almond flour
  • 1 cup unsweetened coconut flakes
  • 1/4 tsp. GF ground nutmeg
  • 1 1/2 tsp. GF aluminum-free baking powder
  • 1 tsp. GF baking soda
  • 1/2 tsp. Pure fine sea salt
  • 3/4 - 1 cup coconut sugar (I used 3/4 cup, see notes below)
  • 3/4 cup extra-virgin olive oil
  • 3 large eggs, at room temperature
  • 2 tsp. pure vanilla extract
  • 2/3 cup coconut milk (not canned) or your choice of non-dairy milk
  • 1 1/2 cups chopped fresh ripe pineapple (you can use canned but not as flavourful)
  • 1 cup finely grated carrots (1 medium-large carrot)
  • Note: When I make this recipe, I use only 3/4 cup of coconut sugar, I find that if the pineapple is ripe, it adds plenty of sweetness.
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    Instructions

  • Preheat oven to 350 F and line a muffin pan with large paper liners
  • In a large bowl whisk together flour, coconut flakes, nutmeg, baking powder, baking soda and salt
  • In a separate bowl cream together coconut sugar, olive oil, eggs and vanilla. Add coconut milk and blend
  • Add wet mixture, pineapple and carrots into dry ingredients and mix to combine. Do not over mix
  • Transfer batter into prepared muffin pan and bake for 18 - 20 minutes until golden and a toothpick inserted in the center of the muffin comes out clean. Transfer muffins onto a cooling rack to cool completely
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