These little Coconut Pineapple muffins are really moist and full of lots of flavor!
There is a cup of toasted grated toasted coconut that is ground fine plus another cup of toasted coconut and also a cup of light coconut milk.
The pineapple is from a can and is chopped small.
I always make my muffins in mini muffin pans because I usually make more than one kind at a time. I don’t want anybody to feel too guilty about eating more than one! It is a good way to portion what you eat.
I shared this recipe with Mouthwatering Monday at A Southern Fairytale, Slightly Indulgent Tuesday at Simply Sugar And Gluten Free, Tasty Tuesday at Balancing Beauty And Bedlam, Gluten Free Wednesdays at The Gluten Free Homemaker, Finer Things Friday at The Finer Things In Life, Sweet Tooth Friday at Alli ‘N Son, Muffin Monday at Talking Dollars And Cents, Foodie Friday at Designs By Gollum, Allergy Friendly Friday at Cybele Pascal Allergy Friendly Cuisine, Sweets For A Saturday at Sweet As Sugar Cookies
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:
1/4 cup brown sugar
1/4 cup white sugar
1/4 cup grapeseed oil
1 cup light coconut milk
1 teaspoon vanilla
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!
*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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