Coconut Pineapple Muffins



  1. Preheat the oven to 375° F.
  2. Strain a can a crushed pineapple, reserving the juice. If you don’t get 3/4 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.

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Recipe by Gluten-Free Homemaker at