GLUTEN-FREE PINEAPPLE COCONUT MUFFIN RECIPE

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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

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