Coconut Pineapple Muffins

Coconut Pineapple Muffins | The Gluten-Free Homemaker

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.

5.0 from 1 reviews
Coconut Pineapple Muffins
Author: 
Recipe type: Breakfast
Serves: Makes 12 muffins
 
Ingredients
  • ¾ cup sorghum flour
  • ½ cup coconut flour
  • ½ cup potato starch
  • ¼ cup tapioca starch
  • 1 teaspoon xanthan gum
  • 1 Tablespoon baking powder
  • ¾ teaspoon salt
  • ⅓ cup sugar
  • ¼ cup oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup pineapple juice
  • ½ cup coconut milk
  • ½ cup canned crushed pineapple
  • ½ cup coconut
Instructions
  1. Preheat the oven to 375° F.
  2. Strain a can a crushed pineapple, reserving the juice. If you don’t get ¾ cup juice, you can use extra coconut milk.
  3. In a large bowl, combine the flours, starches, xanthan gum, baking powder, salt, and sugar by whisking them together.
  4. 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.
  5. Pour the liquid ingredients into the dry ingredients and mix together with a spatula until all the flour is moistened.
  6. Stir in the crushed pineapple and coconut.
  7. Spoon into a greased muffin tin.
  8. Bake at 375° for 20-25 minutes until a toothpick inserted in the center comes out clean.
  9. Cool for a few minutes in the pan, then transfer to a wire rack to finish cooling.

 

Submitted to Slightly Indulgent Tuesdays.




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Comments

  1. 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.

  2. 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 :)

  3. amanda says:

    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

  4. 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

  5. Laurie says:

    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.

  6. marian says:

    I am assuming you store in an airtight container in the refrigerator. Anyone know how long they keep? Can you freeze them?

  7. Just ate a couple hot out of the oven. Yum! I used desicated coconut from an Asian market I shop at for the flour and sweet potato starch for the potato starch. The batter was spongy and the muffins were large and fluffy.

  8. I would love it if you could email me the recipes.
    Thank you
    Gertie

  9. Is there a way to make the with fewer ingredients.. I never heard of some of these ingredients or where to buy them.

    • You could try using an all purpose gluten free flour mix, but I can’t say how it will turn out since mixes vary. If you can’t find ingredients at a health food store, you can find them online. Amazon sells a lot.

  10. Laura Barna says:

    Made this this morning for breakfast and they were a huge success! Taste amazing and so light/fluffy!!

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