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.
I 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!
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.
Remove from the oven, cool, and enjoy!