Best Gluten Free Pineapple Coconut Muffin Recipes

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GLUTEN FREE PINEAPPLE COCONUT MUFFINS



Gluten Free Pineapple Coconut Muffins image

Enjoy a bit of the tropics with these gluten free pineapple coconut muffins, filled with tropical flavors and covered with a coconutty crust.

Provided by Kim

Categories     Breakfast

Number Of Ingredients 15

3 cups (420 g) Kim's gluten free flour blend (a store bought blend may be used, but has not been tested)
4 tsp (16 g) baking powder
½ tsp salt
1 tsp cinnamon
¼ tsp nutmeg
½ cup (100 g) granulated sugar
1½ cups (360 ml) buttermilk (dairy-free milk mixed with 1 tbsp vinegar may be substituted))
½ cup (120 ml) canola, vegetable, or melted coconut oil
2 large eggs, at room temperature
1 tsp vanilla extract
1 20-ounce (567 g) can crushed pineapple, drained, reserving 2 tbsp of the juice
½ cup (46 g) sweetened shredded coconut
½ cup (46 g) sweetened shredded coconut
½ cup (100 g) brown sugar
reserved 2 tbsp pineapple juice

Steps:

  • Preheat the oven to 425° F. Line muffin tins with paper muffin liners and then spray them with nonstick spray. Set aside.
  • In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
  • In another bowl, whisk together the eggs and sugar. Add the buttermilk, oil, and vanilla and whisk well.
  • Make a well in the dry ingredients and pour the wet ingredients in the well. Top with the drained pineapple and coconut and use a spoon to gently mix everything together. Don't overmix. Let the batter rest while you make the topping and your oven preheats fully, at least 5 minutes.

GLUTEN-FREE COCONUT MUFFINS



Gluten-Free Coconut Muffins image

You won't miss the gluten in these sweet and fluffy coconut muffins!

Provided by fabeveryday

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 10

¾ cup coconut flour, spooned and leveled
3 teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
4 large eggs
¾ cup coconut milk
⅔ cup white sugar
¼ cup coconut oil, melted
1 teaspoon vanilla extract
1 ¼ cups shredded unsweetened coconut, divided

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
  • Sift coconut flour together with baking powder, salt, and baking soda into a bowl and set aside.
  • Whisk eggs, coconut milk, sugar, coconut oil, and vanilla extract together in a bowl until smooth and creamy. Add flour mixture to the wet ingredients and mix until well combined. Let sit for 5 minutes to allow the coconut flour to absorb the liquid.
  • Fold 1 cup coconut flakes into the batter. Distribute the batter evenly among the prepared cups, filling them 2/3 of the way full. Sprinkle the remaining 1/4 cup coconut flakes over the tops of the muffins.
  • Bake in the preheated oven until the tops are golden and a toothpick inserted into the center of one of the muffins comes out clean, 18 to 20 minutes.
  • Cool muffins in the pan on a wire rack for 5 minutes before removing them to continue cooling directly on the wire rack.

Nutrition Facts : Calories 233.7 calories, Carbohydrate 20 g, Cholesterol 62 mg, Fat 16.3 g, Fiber 5.2 g, Protein 4.2 g, SaturatedFat 13.2 g, Sodium 273.8 mg, Sugar 12 g

GLUTEN-FREE PINEAPPLE COCONUT MUFFIN RECIPE



Gluten-Free Pineapple Coconut Muffin Recipe image

Adapted this recipe http://glutenfreegoddess.blogspot.com/2011/04/gluten-free-pineapple-coconut-muffins.html I reduced the amount of oil and used applesauce instead.

Provided by mell_2

Categories     Quick Breads

Time 40m

Yield 12 serving(s)

Number Of Ingredients 16

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

Steps:

  • Preheat the oven to 350 degrees F. Line a muffin tin with paper liners.
  • 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.
  • In a large mixing bowl, whisk together the dry ingredients.
  • Add in liquids.Mix until well blended. The batter will be thick and smooth, a bit sticky, but not too wet.
  • Add in pineapple and coconut.
  • 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.
  • 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.
  • Wrap leftover muffins in foil, bag, and freeze for optimum taste and texture.

Nutrition Facts : Calories 231, Fat 9.5, SaturatedFat 5, Sodium 323.5, Carbohydrate 36.5, Fiber 0.8, Sugar 29.9, Protein 0.9

GIANT GLUTEN FREE PINEAPPLE COCONUT MUFFINS



Giant Gluten Free Pineapple Coconut Muffins image

These giant gluten free pineapple coconut muffins are fluffy and packed with summery flavor!

Provided by Amelia Farber

Categories     Breakfast     Dessert     Snack

Number Of Ingredients 19

4 large eggs
1 Cup white sugar - 250g
½ Cup sour cream - 125g
¾ Cup canola or vegetable oil - 185ml
1 Cup canned crushed pineapple in its juice - 272g
1 1/2 tsp coconut extract - 7.5ml
2 tsp vanilla extract - 10ml
1 3/4 Cups gluten free 1-1 flour mix with xanthan gum in it - 290g
¼ Cup arrowroot starch or cornstarch - 37g (cornflour in the UK )
¾ Cup blanched packed almond flour - 117g
2 ¾ tsp baking powder - 11g
¾ tsp salt - 4g
yellow food coloring (optional)
1 ¼ Cup sifted powdered sugar - 162.5g
1 tsp coconut extract - 5ml
2 Tbsp juice from the canned pineapple - 30ml
1 tsp melted salted butter - 5ml
yellow food coloring (optional)
Pinch salt

Steps:

  • Make the muffin batter! It will need to rest at room temp for 30 minutes before baking. First, in a large bowl, whisk together the eggs, white sugar, oil, sour cream, coconut and vanilla extracts until thicker and smooth. Add in the 1 cup of crushed pineapple (in it's juice - don't strain it!) and whisk to combine. Add in the gluten free 1-1 flour, xanthan gum if your mix does not already contain it, arrowroot or corn starch (cornflour in the UK), blanched almond flour, baking powder, and salt (and yellow food coloring if using) and stir until just combined (do not overmix).
  • Then place your six 4-inch cake pans on a cookie sheet and grease each pan with cooking spray or room temp butter, then spoon batter into each one evenly (they should be about 2/3-3/4 full). Then let the batter sit either on the counter for at least 30 minutes before baking.
  • Once the batter has rested preheat the oven to 425° Fahrenheit. Bake for 5 minutes and then turn down the temperature to 350° (without opening the oven door!! Keep it closed) and continue 20-25 minutes until the tops spring back with touched or a skewer inserted into the center of the muffin comes out clean (do NOT open the oven while baking or the muffins will not rise fully, only open the oven a tiny bit to check if done). Let cool nearly-completely before turning out.
  • While the muffins are cooling, make the glaze! In a medium bowl, stir together all of the glaze ingredients, starting with the 1 tsp of melted butter, 1 tsp of coconut extract and 1 tbsp of pineapple juice from the can and adding the rest of it as needed (you may not need all of it), until fully combined and very smooth (this may take some working). Check the consistency of the glaze: you're looking for a glaze that can pour over the muffins, but doesn't flow too quickly or it will simply run off and not hold on top of the muffins, when in doubt, thicker is better. Add more powdered sugar if it seems too thin/runny. Taste as you go! Add the salt last, and taste to be sure it's the right amount - it should enhance the flavor but not taste salty.
  • Then use a spoon or small pitcher to pour the glaze over the muffins, and serve! You can let the glazed muffins sit at room temp for 30-45 minutes for the glaze to harden, then put into zip-top bags and keep in the fridge or freezer for up to a week. Best-served slightly warm, so pop them in the microwave for 10-20 seconds from room temp!

Nutrition Facts : Calories 500 kcal, ServingSize 1 serving

PINEAPPLE - COCONUT MUFFINS



Pineapple - Coconut Muffins image

This is something I came up with when I had some pineapple and wanted to make muffins. I hope you like it! SOURCE: Me :)

Provided by najwa

Categories     Quick Breads

Time 35m

Yield 24 muffins, 24 serving(s)

Number Of Ingredients 9

1/2 cup butter
1 1/4 cups sugar
2 eggs
1/2 teaspoon vanilla
1/2 teaspoon salt
2 1/2 teaspoons baking powder
1/2 cup shredded unsweetened coconut
2 cups flour
1 (20 ounce) can pineapple

Steps:

  • Preheat oven to 350F, line 2 muffin pans with paper cups.
  • In a large bowl, beat butter and sugar until pale and fluffy; add eggs and vanilla, and beat well.
  • Combine salt, baking powder, coconut, and flour.
  • Drain and chop pineapple, reserving juice (about 7 ounces).
  • Add the flour mixture to the butter mixture alternately with the reserved juice.
  • Fold in pineapple, and fill muffin cups 2/3 full.
  • Bake for 20-25 minutes.
  • Note: Sprinkle sugar on top of muffins for crunchy muffin tops.

Nutrition Facts : Calories 161.6, Fat 7.4, SaturatedFat 5.3, Cholesterol 25.7, Sodium 128.3, Carbohydrate 22.7, Fiber 1.4, Sugar 13.1, Protein 2.1

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