Gluten-Free Pineapple Coconut Muffin Recipe

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READY IN: 40mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 350 degrees F. Line a muffin tin with paper liners.
  • Spread the coconut rather thinly on a baking sheet and toast the coconut in a pre-heated oven for roughly 6 to 10 minutes, until slightly golden brown and toasted. Make sure to stir every couple of minutes to keep the coconut from over-browning. Remove from the oven and set aside.
  • In a large mixing bowl, whisk together the dry ingredients.
  • Add in liquids.Mix until well blended. The batter will be thick and smooth, a bit sticky, but not too wet.
  • Add in pineapple and coconut.
  • Spoon the batter into twelve lined muffin cups. Bake in the center of a preheated 350 degree oven for 25 minutes until domed and golden, and firm to the touch.
  • Cool the pan on a wire rack for a few minutes, then pop the muffins out of the pan (to keep them from getting soggy bottoms). Fabulous warm.
  • Wrap leftover muffins in foil, bag, and freeze for optimum taste and texture.
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