Right after we opened our catering company we got nutty and opened a café, mostly because we needed a home base kitchen for our catering company, but also because we are completely crazy. I experimented with many muffin recipes so we could have a good variety of them on our menu. This recipe for pineapple coconut muffins is one of those that I came up with. I have since then given it a gluten-free and dairy-free adjustment. I hope you like them.
Pineapple Coconut Muffins
1/3 cup canola oil
½ cup sugar
1 tsp. vanilla extract
1 cup full fat coconut milk
1 egg
½ cup shredded coconut
1 cup chopped pineapple
1 cup + 2 tbsp. gluten-free measure-for-measure flour
½ tsp. baking soda
½ tsp. baking powder
- Pre-heat oven to 350’F
- Mix oil, sugar, vanilla, coconut milk, egg, pineapple and coconut
- Stir well
- Add in dry ingredients: gluten-free flour, baking soda, baking powder
- Mix to combine
- Fill muffin tin with liners
- Fill liners ¾ full with batter
- Bake 20-30 minutes until cooked and toothpick comes out clean
- Makes 1 dozen
Pineapple Coconut Muffins
Ingredients
- 1/3 cup canola oil
- ½ cup sugar
- 1 tsp. vanilla extract
- 1 cup full fat coconut milk
- 1 egg
- ½ cup shredded coconut
- 1 cup chopped pineapple
- 1 cup + 2 tbsp. gluten-free measure-for-measure flour
- ½ tsp. baking soda
- ½ tsp. baking powder
Instructions
- Pre-heat oven to 350’F
- Mix oil, sugar, vanilla, coconut milk, egg, pineapple and coconut
- Stir well
- Add in dry ingredients: gluten-free flour, baking soda, baking powder
- Mix to combine
- Fill muffin tin with liners
- Fill liners ¾ full with batter
- Bake 20-30 minutes until cooked and toothpick comes out clean
