Pineapple Coconut Muffins – Vegan & Gluten Free

These gluten-free, dairy-free muffins will have you hearing waves crashing and steel drums ringing in the distance!

Ingredients:

1 cup coconut flour
½ cup almond flour
½ cup diced pineapple – dice small or mash with fork (You can use fresh or canned pineapple. If using canned, then be sure to DRAIN.)
½ cup unsweetened, shredded coconut (may be called ‘flakes’)
⅓ cup coconut oil, melted
1 large banana, mashed (about ⅓ cup)
⅓ cup coconut milk (I use unsweetened SO DELICIOUS, but you can use the milk you prefer!)
2 tsp baking powder
1 tsp vanilla extract
½ tsp pink salt
½ tsp stevia powder or extract
Slivered almonds and shredded coconut for topping

Preheat oven to 375F.
Use muffin pan liners or rub each muffin well with coconut oil.
In large mixing bowl, combine dry ingredients: flour, salt, and baking powder.
In a separate bowl, thoroughly mix wet ingredients: milk, mashed banana, vanilla extract, and coconut oil.
Slowly add the dry ingredients into the wet and mix until combined.
Fold in the pineapple and coconut.
Add batter to each well until about ½ – ¾ way filled.
If you have extra batter, add a little more to each well in equal parts.
If you choose, add almonds and coconut on top of your muffins.
Bake for 17 to 20 minutes.
Use a toothpick to test if they are done. When it comes out pretty clean (no wet batter), the muffins are done.
Makes 10 muffins.