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Pineapple-Coconut Muffins – Gluten Free


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Warm muffins in the morning!  What a great way to start your day.  I’m not really a big coconut fan.  But, these are very good.  I can’t say no to them and neither will your crew.  Grab the recipe and make a batch this weekend.

Pineapple-Coconut Muffins

Pineapple-Coconut Muffins

Pineapple-Coconut Muffins


  • 1/2 cup organic coconut flour
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 4 large eggs
  • 1/3 cup plain organic whole milk kefir (or yogurt)
  • 1/3 cup pure maple syrup (I prefer to use light grade for baking)
  • 2 tbsp unsalted butter, melted
  • 1 1/2 tsp pure vanilla extract
  • 1 cup of fresh diced pineapple
  • Unsweetened shredded coconut


  1.  Preheat oven to 350 degrees. Line a 12-cup muffin pan with 8 paper liners. In a small bowl, mix together the coconut flour, baking soda and salt. In a large bowl, whisk together the eggs, kefir, maple syrup, butter and vanilla extract. Add the dry ingredients to the wet and whisk well to combine until no lumps remain and batter is thick.
  2. Add a spoonful of the muffin batter to each of the lined muffin cups making sure to fill no more than 1/3 of the muffin liner. Using both hands, lift the muffin tin evenly tap the bottom on the counter to evenly distribute the batter in the bottom of the muffin cups.
  3. Then, add a few pieces of diced pineapple to each muffin cup. Next, place another spoonful of batter on top of the pineapple, making sure to evenly distribute the remaining batter among all the muffin cups. Finally, add more pineapple to the top of each muffin and sprinkle lightly with a few pinches of shredded coconut.
  4. Bake for approximately 22-25 minutes, until top and edges begin to turn a light golden brown. Allow to cool in the pan for 5 minutes, then serve.

Makes 8 muffins.  Or didn’t you notice.


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