Gluten-free Pineapple Coconut Muffin Recipe

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 12
• 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

Recipe

• 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.