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.
Recipe by The Gluten-Free Homemaker at http://glutenfreehomemaker.com/coconut-pineapple-muffins/