Pineapple Coconut Muffins

Pineapple Coconut Muffins

This week I wanted to give you a little inspiration for March’s create a gluten-free muffin challenge.  These muffins were a hit with my whole family, and I bet you’ll like them too.  Feel free to try a different flour combination, but remember your results will vary a little.

Pineapple Coconut Muffin Cut

Pineapple Coconut Muffins
Recipe type: Breakfast
  • ¾ cup sorghum flour
  • ½ cup millet flour
  • ¾ cup potato starch
  • 1 teaspoon xanthan gum
  • 1 Tablespoon baking powder
  • ¾ teaspoon salt
  • ⅓ cup sugar
  • ¼ cup oil
  • 2 large eggs
  • 1 teaspoon lemon extract (vanilla would be fine)
  • ¾ cup pineapple juice
  • ½ cup canned crushed pineapple
  • ½ cup coconut
  1. Preheat oven to 375°.
  2. Drain the pineapple over a measuring cup or bowl to reserve the juice. Use a spoon or spatula to squeeze most of the juice out.
  3. In a mixing bowl, combine the flours, starch, xanthan gum, baking powder, salt, and sugar.
  4. In a smaller bowl, or measuring cup, combine the eggs, lemon extract, and pineapple juice.
  5. Add the wet ingredients to the dry ingredients and whisk together until moistened. Stir in the pineapple and coconut.
  6. Bake at 375 degrees for 20 – 25 minutes until a toothpick inserted in the center comes out clean.
  7. Let the muffins cool in the pan for about 5 minutes, then transfer to a wire rack. Serve warm.


This recipe is linked to Slightly Indulgent Tuesdays at Simply Sugar & Gluten Free.

This post may contain affiliate links. See my disclosure policy for more information.


  1. Jana says

    Thanks for this I am going to send on the link to some friends with celiac disease, plus, Ill eat coconut in any form!

  2. gfe--gluten free easily says

    I like your tropical thinking, Linda! Pina colada in muffin form … non-alcoholic, of course. 😉

    Looking forward to the muffin challenge roundup!


  3. Tasty Eats At Home says

    OOoh, like this idea. So different than anything I would have come up with. I wonder what these would be like with coconut flour too?

  4. Chris says

    These sounded soooo good I made them right away. I was disappointed. I thought they lacked much pineapple flavor and were a bit on the dry side.

  5. Linda says

    Chris ~ I'm sorry you were disappointed. I think it is difficult to get a strong pineapple flavor, which is why I added lemon extract. You could use more pineapple, but that will make the muffins heavier. You could also increase the liquid a little (1/4 cup), but that makes them heavier too. Making a gf muffin more moist is always a trade off. In the end it's personal preference. Thanks for your feedback.

  6. lilaznjewel says

    What if instead of crushed pineapple I used pineapple chunks? Do you think that would impart a more pineapply flavor?

  7. Linda says

    lilaznjewel ~ I think the chunks would be a bit big for muffins. If you want to take the time to cut them in half or something it might be better, or try adding more of the crushed pineapple.

  8. Iris says

    I would never have thought to add pineapple to muffins, but they look really moist. I'm sure they were delicious!

  9. Amy @ Simply Sugar and Gluten Free says

    Love your tropical twist on this recipe. Another way to make gluten free muffins more moist is to add 1/4 cup or so of yogurt or applesauce. It always helps. It makes baking time a little longer but it always helps.

    I agree – baking has a lot to do with personal preference.

    Thanks for linking to Slightly Indulgent Tuesday!

  10. says

    This looks delicious to me, d pineapple coconut muffins! I’m wondering if I could use Bobs HgF Flour instead of d other flours…n add d baking powder n all other ingred.? Thanks n I hope to hear back.

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