Cook With Jess
Pineapple Coconut Muffins - Vegan & Gluten Free
and I DO, then look no further. These gluten free, dairy free muffins will have you hearing waves crashing and steel drums ringing in the distance!
1 cups coconut flour
½ cup almond flour
½ cup diced pineapple – small dice or mash with fork! (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 melted coconut oil
1 large banana mashed (about ⅓ cup)
⅓ cup coconut milk, I used unsweetened SO DELICIOUS (can swap in any 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 375 degrees Fahrenheit.
Use muffin pan lines or rub each muffin well with coconut oil.
Grease muffin cups or line with muffin liners.
In large mixing bowl, combine dry ingredients: flour, salt,baking powder.
In a separate bowl, mix wet ingredients: milk, mashed banana, vanilla extract, coconut oil and mix thoroughly.
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.
MAKES 10 MUFFINS.
If you have extra batter, at a little more to each well in equal parts.
If you choose, add almonds and coconut in top of your muffins.
Bake for 17 to 20 minutes in the preheated oven.
To know if they are done, test with a toothpick. When it comes out pretty clean (no wet batter), its done!
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