Pineapple Coconut Muffins



  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.

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Recipe by Gluten-Free Homemaker at