GF Coconut Pineapple Muffins

Preheat oven to 325 degrees

Line 3 mini muffin pans with papers (recipe makes 36 mini size)

Mix dry ingredients in a bowl and set aside:

1 cup sweetened grated coconut, lightly toasted and ground semi fine but so it still has some texture

1 cup GF Flour Mix* (if you are not bothered by gluten, just use “regular” flour)

3/4 teaspoon salt

2 teaspoons baking powder

Beat wet ingredients together in a large bowl:

2 eggs

1/4 cup brown sugar

1/4 cup white sugar

1/4 cup grapeseed oil

1 cup light coconut milk

1 teaspoon vanilla

Stir in:

8 oz can pineapple in it’s own juice, drained and chopped small (3/4 cup)

1 cup sweetened grated coconut, toasted

Stir in  the dry mixture and mix just enough to moisten everything.

Taste batter and if it the pineapple flavor isn’t strong enough, add 1 tablespoon pineapple juice.

Spoon batter into 3 mini muffin pans that have paper liners

Bake all on one oven rack about 23 minutes.  Check to be sure they are done because the batter is very moist.

Let muffins cool before trying to eat so the papers won’t stick to the muffins!

Enjoy!

*GF Flour Mixture

The GF flour mixture that I use is pretty standard.  I use Authentic Foods gluten free flours because they are ground more finely than commercial brand GF flours that you can buy off the shelf.  This results in wonderful baked goods that do not have that “gritty” feel when you chew them like so many products that we all tried in the beginning!

GF Flour Mixture

2 cups AF Superfine Brown Rice Flour (available in the amazon.com store on my blog)

2/3 cup AF Potato Starch Flour (available in my store)

1/3 cup AF Tapioca Flour (available in my store)

I make up several batches of this mixture at a time and keep it in a canister.  I keep all of my other GF flours in the freezer.

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