Gluten-Free Pineapple Coconut Muffin Recipe Recipe

Name: Gluten-Free Pineapple Coconut Muffin Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sweetened flaked coconut; 1 cup tapioca starch; 1/2 cup brown rice flour; 1/2 cup sorghum flour; 1/4 organic coconut flour; 1 cup packed light brown sugar; 1 teaspoon baking soda; 1 tablespoon baking powder; 1/2 teaspoon sea salt; 2 teaspoons xanthan gum; 1/4 cup light olive oil; 1/4 cup unsweetened applesauce; 1/2 cup pineapple juice; 1/2 cup coconut milk (or vanilla rice milk); 1 tablespoon bourbon vanilla; 1/2 cup diced pineapple, packed

Servings: persons

1 cup sweetened flaked coconut
1 cup tapioca starch
1/2 cup brown rice flour
1/2 cup sorghum flour
1/4 organic coconut flour
1 cup packed light brown sugar
1 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon sea salt
2 teaspoons xanthan gum
1/4 cup light olive oil
1/4 cup unsweetened applesauce
1/2 cup pineapple juice
1/2 cup coconut milk (or vanilla rice milk)
1 tablespoon bourbon vanilla
1/2 cup diced pineapple, packed

1
Preheat the oven to 350 degrees F. Line a muffin tin with paper liners.
2
Spread the coconut rather thinly on a baking sheet and toast the coconut in a pre-heated oven for roughly 6 to 10 minutes, until slightly golden brown and toasted. Make sure to stir every couple of minutes to keep the coconut from over-browning. Remove from the oven and set aside.
3
In a large mixing bowl, whisk together the dry ingredients.
4
Add in liquids.Mix until well blended. The batter will be thick and smooth, a bit sticky, but not too wet.
5
Add in pineapple and coconut.
6
Spoon the batter into twelve lined muffin cups. Bake in the center of a preheated 350 degree oven for 25 minutes until domed and golden, and firm to the touch.
7
Cool the pan on a wire rack for a few minutes, then pop the muffins out of the pan (to keep them from getting soggy bottoms). Fabulous warm.
8
Wrap leftover muffins in foil, bag, and freeze for optimum taste and texture.

544

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup sweetened flaked coconut, 1 cup tapioca starch, 1/2 cup brown rice flour, 1/2 cup sorghum flour, and more.

Yes, Gluten-Free Pineapple Coconut Muffin Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free Pineapple Coconut Muffin Recipe

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