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.
Recipe by Gluten-Free Homemaker at