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.
Gluten-Free Pineapple Coconut Muffins
Preheat oven to 375 degrees.
- 3/4 c. sorghum flour
- 1/2 c. millet flour
- 3/4 c. potato 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. lemon extract (vanilla would be fine)
- 3/4 c. pineapple juice
- 1/2 c. canned crushed pineapple
- 1/2 c. coconut (I use sweetened)
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. I use a 4 cup measuring cup like this:
In a mixing bowl, combine the dry ingredients. In a smaller bowl, or measuring cup, combine the egg, lemon extract, and pineapple juice. Add the wet ingredients to the dry ingredients and whisk together until moistened. Stir in the pineapple and coconut.
Spoon batter into 12 greased muffin cups.
Bake at 375 degrees for 20 – 25 minutes. Let the muffins cool in the pan for about 5 minutes, then transfer to a wire rack. Serve warm.
Note: A teaspoon of lemon zest would be a great addition to this recipe.
This recipe is linked to Slightly Indulgent Tuesdays at Simply Sugar & Gluten Free.