Low-Sugar, Gluten-Free Pineapple Muffins Recipe

Name: Low-Sugar, Gluten-Free Pineapple Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CINNAMON-SUGAR TOPPING:; 1 teaspoon Ground Cinnamon; 1 Tablespoon Granulated Sugar; 1 Tablespoon Stevia; FOR THE MUFFIN BATTER:; 1/3 cups Granulated Sugar; 1/3 cups Stevia (or Sweetener Of Choice); 2 Large Eggs; 1/3 cups Coconut Oil, Melted And Cooled To Room Temperature; 3/4 cups Sugar Free Applesauce; 1/3 cups Buttermilk; 1 teaspoon Pure Vanilla Extract; 1/2 cups Brown Rice Flour; 1/2 cups Oat Flour; 1/4 cups Sorghum Flour; 1/3 cups Ground Flax Meal; 1/2 teaspoons Baking Soda; 1-1/2 teaspoon Baking Powder; 1/4 teaspoons Xanthan Gum; 1/4 teaspoons Ground Nutmeg; 1/4 teaspoons Salt; 1-1/2 cup Fresh Or Canned Pineapple, Cut Into Small Chunks

Servings: persons

FOR THE CINNAMON-SUGAR TOPPING:
1 teaspoon Ground Cinnamon
1 Tablespoon Granulated Sugar
1 Tablespoon Stevia
FOR THE MUFFIN BATTER:
1/3 cups Granulated Sugar
1/3 cups Stevia (or Sweetener Of Choice)
2 Large Eggs
1/3 cups Coconut Oil, Melted And Cooled To Room Temperature
3/4 cups Sugar Free Applesauce
1/3 cups Buttermilk
1 teaspoon Pure Vanilla Extract
1/2 cups Brown Rice Flour
1/2 cups Oat Flour
1/4 cups Sorghum Flour
1/3 cups Ground Flax Meal
1/2 teaspoons Baking Soda
1-1/2 teaspoon Baking Powder
1/4 teaspoons Xanthan Gum
1/4 teaspoons Ground Nutmeg
1/4 teaspoons Salt
1-1/2 cup Fresh Or Canned Pineapple, Cut Into Small Chunks

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1. Preheat oven to 350 F and line 12 standard size muffin cups with cupcake liners.
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2. In a small bowl, blend the cinnamon sugar topping ingredients and set aside.
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3. In the bowl of a standing mixer, beat the sugar, stevia, eggs and coconut oil with the whisk attachment for about 2 minutes, until thickened and light in color. Beat in the applesauce, buttermilk and vanilla just until well combined.
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4. In a separate bowl, mix all the dry ingredients (flour through salt) with a wire whisk until blended. Add the dry ingredients into the wet ingredients and mix on low just until combined.
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5. With a spatula or wooden spoon, stir in the pineapple.
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6. Distribute batter evenly into the prepared muffin tin and sprinkle with the cinnamon sugar. Bake for 22-25 minutes, until a toothpick inserted in the center of one of the muffins comes out mostly clean.
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7. Remove pan from oven to a wire rack and let muffins cool completely in the tin. (The muffins are very tender and difficult to get out without smashing if they are still warm.)
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Note: These are best the day they are made, but can be stored in an airtight container at room temperature for up to 2 days.

768

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 22 ingredients. The key ingredients include: FOR THE CINNAMON-SUGAR TOPPING:, 1 teaspoon Ground Cinnamon, 1 Tablespoon Granulated Sugar, 1 Tablespoon Stevia, and more.

Yes, Low-Sugar, Gluten-Free Pineapple Muffins 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.

Low-Sugar, Gluten-Free Pineapple Muffins

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