I don’t think coconut flour is an ingredient I have ever used in a recipe on this blog. It might be something you see more of, though. Not only is it high in fiber and low in carbohydrates, I love the way these muffins turned out!
Since I’m pretty new to using coconut flour, I only used it for part of the flour in this recipe, so the muffins are not grain free. Their texture and taste were great, and I particularly liked how soft they stayed.
Recipe: Gluten-Free Coconut Pineapple Muffins
Ingredients
- 3/4 c. sorghum flour
- 1/2 c. coconut flour
- 1/2 c. potato starch
- 1/4 c. tapioca starch
- 1 tsp. xanthan gum
- 1 Tb. baking powder
- 3/4 tsp. salt
- 1/3 c. sugar
- 1/4 c. oil
- 2 large eggs
- 1 tsp. vanilla extract
- 3/4 c. pineapple juice
- 1/2 c. coconut milk
- 1/2 c. canned crushed pineapple
- 1/2 c. coconut (I use sweetened)
Instructions
- Preheat the oven to 375° F.
- Strain a can a crushed pineapple, reserving the juice. If you don’t get 3/4 cup juice, you can use extra coconut milk. Save the pineapple that is not used for another purpose.
- In a large bowl combine the dry ingredients by whisking them together.
- In a smaller bowl, combine the oil, eggs, vanilla, pineapple juice, and coconut milk, beating with a fork until the eggs are mixed in with the liquid.
- Pour the liquid ingredients into the dry ingredients and mix together with a spatula until all the flour is moistened. Stir in the crushed pineapple and coconut.
- Spoon into a greased muffin tin.
- Bake at 375° for 20-25 minutes until a toothpick inserted in the center comes out clean.
- Cool for a few minutes in the pan, then transfer to a wire rack to finish cooling.
Diet tags: Gluten free
Number of servings (yield): 12
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Submitted to Slightly Indulgent Tuesdays.
This is a great recipe! Pineapple and coconut go well together. I make my own coconut flour when making coconut milk. Instead of throwing out the meat after squeezing out the milk, I mill the meat into fine powder to use as flour.
This recipe sounds great. I like the fact that it is gluten free and how the muffins do look soft! Thanks for sharing this post
I was able to purcuhase some cocunt flour from a local store and it is tricky to use. Have to use it in baking and never make subsitutions on other ingretians in a recipe that has cocunt flour at least that is my experiance I am very new to the stuffm
Those look delicious, Linda! Great recipe and photo.
Using a smaller amount of coconut flour has worked best for me. Sometimes I do use it with almond flour to create a grain-free recipe. Works well.
Thanks,
Shirley
What if I add macadamia nuts will I need to alter the recipe? and at what elevation are you baking at? I have to change for high altitude, unless you are already at that?
Laurie, I’m in Maryland and not at high altitude. I haven’t tried this recipe with any other additions, and I don’t usually use macadamia nuts, so I’m only guessing, but I think adding the nuts without any other alterations would work fine.