Pineapple Coconut Muffins

gluten-free pineapple coconut muffin recipe

I can't even begin on how much I love these muffins. The girls love them too. They eat them with a cup of coconut milk for breakfast. I'm doing a clean program and because I have to eliminate certain foods you can replace some of the ingredients with the stuff you are allowed to eat. For instance the brown sugar can be substituted with stevia or some agave. Have fun with it and I hope you enjoy it as much as we do!Ingredients:

1 cup of sweetened flaked coconut
1 cup tapioca starch or potato starch (not potato flour!)
1/2 cup brown rice flour
1/2 cup sorghum flour (aka jowar flour)
1/4 cup organic coconut flour
1 cup packed light brown sugar
1 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon sea salt
2 teaspoons xanthan gum
1/2 cup light olive oil
1/2 cup pineapple juice
1/2 cup coconut milk (or vanilla rice milk)
1 tablespoon bourbon vanilla
1/2 cup diced pineapple, packed



Instructions:

Preheat the oven to 350ºF. Line a muffin tin with paper liners. Set aside.

First, toast the coconut. Spread the coconut rather thinly on a baking sheet and toast the coconut in a pre-heated oven for roughly 6 to 10 minutes, until slightly golden brown. Make sure to stir every couple of minutes to keep the coconut from over-browning. Remove from the oven and set aside.

In a large mixing bowl, whisk together the starches, flours, sugar, and dry ingredients.

Add in the oil, juice, coconut milk, and vanilla. Mix until well blended. The batter will be thick and smooth, a bit sticky, but not too wet.

Add in the pineapple, and the toasted coconut. Stir to combine.

Spoon the batter into twelve lined muffin cups. Bake in the center of the oven for 25 minutes until domed and golden, and firm to the touch.

Cool the pan on a wire rack for a few minutes, then pop the muffins out of the pan (to keep them from getting soggy bottoms).

Read more: http://glutenfreegoddess.blogspot.com/2011/04/gluten-free-pineapple-coconut-muffins.html#ixzz1snExRhrC