Tag Archives: easy recipe

Gluten-Free Pineapple Coconut Muffins

The other day I had a mad craving for pineapple muffins.  Well, I wanted this pineapple upside-down cake to be exact, but I was missing all the necessary ingredients (like the rum), and didn’t feel like running to the store.  I found an open package of gluten-free flour from Trader Joe’s and decided I would make gluten-free pineapple coconut muffins instead.

gluten-free pineapple coconut muffinsI find gluten-free baking to be a bit tricky.  Many of my recipes have not turned out because they were too dense, or too much flour, or just not rigjht.  I also don’t like to use xanthan gum which is found in many gluten-free recipes.

I am happy to say that this recipe is xanthan gum free and came out delicious!  These muffins are made with pineapple Chobani (my current fave), coconut oil and have toasted coconut on top.  If you are a bit afraid of gluten-free baking like I am was, then this is the recipe for you.

Sure, these muffins may not be exactly the same as pineapple upside down cake, but they are tasty!

glutenfree pineapple coconut muffinsGluten-Free Pineapple Muffins (makes 12 muffins)


2 cups gluten-free flour of your choice
6 oz pineapple Chobani yogurt
2 eggs (I used egg whites and they turned out fine)
1/2 cup almond milk
1 tsp baking soda
1 tsp vanilla
1/2 tsp salt
2.5 tablespoons coconut oil, softened
1/2 cup water
1/4 cup brown sugar
1/4 cup unsweetened coconut flakes


Preheat your oven to 350F.  Lightly grease a muffin tin or insert paper liners.

In a large mixing bowl add your flour, baking soda, vanilla, salt and brown sugar.  Mix until well blended.

In a smaller bowl blend your yogurt, eggs, almond milk, coconut oil and water until the mixture is nice and creamy.  Fold your wet ingredients into your dry ingredients and continue to mix until well blended.

Gently spoon your muffin batter into the muffin tin (be sure to fill each muffin only halfway).  Sprinkle the coconut on top and place in the oven.  Bake for 12-15 minutes or until golden brown.

glutenfree pineapple chobani muffins

Remove from the oven, cool, and enjoy!



Chocolate Oatmeal Cookies

Per usual, the holiday season is rapidly approaching and I once again find myself unprepared.  Gifts still need to be purchased, the tree needs to be decorated and holiday goodies need to be baked.  Between a trip up to San Francisco/Napa (more on that soon) and a busy work schedule, there hasn’t been much time for holiday cheer.

For my first holiday baking venture this season, I decided to go with one of my favorite recipes – Chocolate Oatmeal Cookies.  These cookies are made with white and semi-sweet chocolate chips, and are loaded with other good things like oats and butter.  They aren’t quite as decadent as other holiday treats, but they are the perfect cookie to get me in the holiday baking mood.  Plus, they taste pretty amazing with a cup of Trader Joe’s candy cane green tea.

These cookies come together in a flash so if you need to bring a dessert to a holiday party or potluck, may I recommend these little oatmeal gems?

Chocolate Oatmeal Cookies (adapted from this recipe)

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  • 3/4 cup all-purpose flour
  • 1 cup regular oats
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/4 cup white chocolate chips
  • 1/4 cup semi-sweet chocolate chips
  • Cooking spray


  1. Preheat your oven to 350°.
  2. Combine your dry ingredients in a large bowl – flour, oats baking soda, and salt and blend well.  Add butter, vanilla and egg into the bowl and continue to mix well.  You can use a stand mixer or just mix well by hand.  Slowly fold in the chocolate chips.
  3. Drop dough onto a baking sheet greased with cooking spray. Bake at 350° for 10-12 minutes depending on how warm your oven runs.  Let cookie cool for 1 minute, then place on a wire rack or plate and enjoy!

*Makes 2 dozen cookies depending on how big you make your spoonfuls