Pineapple Coconut Muffins--GF/DF

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Nutritional Info

Servings Per Recipe: 12
Amount Per Serving
Calories: 211.4

Total Fat: 9.6 g
Cholesterol: 35.4 mg
Sodium: 295.5 mg
Total Carbs: 30.5 g
Dietary Fiber: 1.3 g
Protein: 2.4 g

View full nutritional breakdown of Pineapple Coconut Muffins--GF/DF calories by ingredient

Introduction

A gluten free, dairy free recipe for a yummy tropcial muffin! Can be made egg free (and therefore vegan) by substituting 1 TB flaxmeal and 1 TB water for the egg. A gluten free, dairy free recipe for a yummy tropcial muffin! Can be made egg free (and therefore vegan) by substituting 1 TB flaxmeal and 1 TB water for the egg.

Minutes to Prepare: 10

Minutes to Cook: 20

Number of Servings: 12

Ingredients

1 3/4 cup flour

1/3 cup sugar

2 tsp baking powder

1/4 tsp salt

1 cup toasted shredded coconut

1 beaten egg

3/4 cup coconut milk--such as So Delicious vanilla

1/4 cup cooking oil

1 cup crushed pineapple--in 100% juice

Directions

Preheat oven to 400 degrees F.

1. Grease muffin cups or use muffin papers
2. In medium bowl, combine dry ingredients (flour through coconut). Make a well in the center and set aside.
3. In another bowl combine wet ingredients--make sure to beat the egg very well.
4. Add wet ingredients to the dry ingredients. Stir just until combined.
5. Spoon batter into prepared muffin cups. Because gluten free things do not rise as much as their glutinous counterparts, you can fill the cups most of the way to the rim.
6. Bake for 20-22 minutes or until golden and a wooden toothpick inserted in center comes out clean. Cool for 5 minutes.

Number of Servings: 12

Recipe submitted by SparkPeople user SILVERSABRE25.