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Gluten-Free Pineapple and Coconut Muffins

Published: April 8, 2018 | By: Kristina Stosek
Prep Time Prep Time 15 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 20 Minutes
Serves Serves 12 large muffins
Gluten-Free Pineapple and Coconut Muffins
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This gluten-free pineapple and coconut muffin recipe reminds me of the tropics. Pineapple and coconut when combined are magical, the muffin is moist and packed with tropical flavour. Next time you crave something sweet for breakfast or a snack, try this healthy pineapple and coconut muffin, you will find that this recipe will be your new favourite

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Ingredients

  • 1 cup gluten-free baking flour
  • 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.

    • 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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