If you get invited to — or throw– any kind of island party, luau, frozen drink party, or just a neighborhood cookout this recipe must attend with you. This is a fairly dense recipe so it is great to be the ‘bread’ with a nice entre’ salad. It holds its own on the dessert tray, as well.
*Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum.
Store in container with tight-fitting lid; stir before using.
Makes 3 cups.
| Servings | Prep Time | Cook Time |
| 12Muffins | 15Minutes | 25Minutes |
| Servings | Prep Time |
| 12Muffins | 15Minutes |
| Cook Time |
| 25Minutes |
Ingredients
- Dry Ingredients
- 1/3 Cup All-purpose Gluten Free Flour Purchased or homemade
- 3 Tbs Granulated sugar substitute Granulated, substitute (1 for 1)
- 1/2 Cup Coconut Flaked, unsweetened
- 3 Tbs Butter Unsweetened
- Wet Ingredients:
- 1/3 Cup All-purpose Gluten Free Flour Purchased or homemade
- 1/2 Cup Granulated sugar substitute Granulated, substitute (1 for 1)
- 1 1/2 tsp Baking Powder Gluten-free
- 1/4 tsp salt
- 1/2 Cup Coconut Flaked, unsweetened
- 2 Large Eggs Beaten
- 1/2 Cup Oil
- 1 Cup Pineapple Fresh, chopped
Servings: Muffins
|
Ingredients
Servings: Muffins
|
Instructions
- Preheat the oven to 375 °F. Lightly coat a 12-cup muffin tin with cooking spray.
- In a small bowl make the topping by combining flour, sugar substitute, coconut and butter with a fork. Set aside.2. In a small bowl make the topping by combining flour, sugar substitute, coconut and butter with a fork. Set aside.
- In a medium bowl make the batter by whisking together flour, sugar substitute, baking powder, and salt. Stir in coconut. Add eggs and vegetable oil and beat by hand until just combined. Stir in pineapple.
- Pour batter into prepared muffin tin. Top each muffin with a little of the crumb mixture. Bake for 20 to 25 minutes or until lightly browned and a toothpick inserted in the center of a muffin comes out clean.
Recipe Notes
*Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum.
Store in container with tight-fitting lid; stir before using.
Makes 3 cups.
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Thank you, thank you, thank you for the dairy free, and virtually sugar free, snack that sounds moist and delicious! I can’t wait to try it. Please work on more that are suitable for the FODMAP diet, such as this is. Thanks again.
Thanks for the kind words Sherri! We are adding new recipes all of the time so be sure to keep coming back!