Originally found here: http://glutenfreegoddess.blogspot.com/2011/04/gluten-free-pineapple-coconut-muffins.html

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Name: Gluten-Free Pineapple Coconut Muffin
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 1 cup sweetened flaked coconut; 1 cup tapioca starch or potato starch not potato flour; 1/2 cup brown rice flour; 1/2 cup sorghum flour; 1/4 cup organic coconut flour; 1 cup light brown sugar packed; 1 teaspoon baking soda; 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 pineapple diced and packed

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INGREDIENTS

1 cup sweetened flaked coconut
1 cup tapioca starch or potato starch ; not potato flour
1/2 cup brown rice flour
1/2 cup sorghum flour
1/4 cup organic coconut flour
1 cup light brown sugar ; packed
1 teaspoon baking soda
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 pineapple ; diced and packed

Servings

INSTRUCTIONS

Preheat the oven to 350 degrees F. Line a muffin tin with paper liners.

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 and toasted. 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 dry ingredients.

Add in liquids.

Mix until well blended. The batter will be thick and smooth, a bit sticky, but not too wet.

Add in pineapple.

Add in the toasted coconut. Stir to combine.

Spoon the batter into twelve lined muffin cups. Bake in the center of a preheated 350 degree 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). Fabulous warm.

Wrap leftover muffins in foil, bag, and freeze for optimum taste and texture.

Cook time: 25 min

Yield: 12 muffins

NOTES

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Gluten-Free Pineapple Coconut Muffin

1 cup sweetened flaked coconut
1 cup tapioca starch or potato starch not potato flour
1/2 cup brown rice flour
1/2 cup sorghum flour
1/4 cup organic coconut flour
1 cup light brown sugar packed
1 teaspoon baking soda
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 pineapple diced and packed

Preheat the oven to 350 degrees F. Line a muffin tin with paper liners.

In a large mixing bowl, whisk together the dry ingredients.

Add in liquids.

Mix until well blended. The batter will be thick and smooth, a bit sticky, but not too wet.

Add in pineapple.

Add in the toasted coconut. Stir to combine.

Spoon the batter into twelve lined muffin cups. Bake in the center of a preheated 350 degree 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). Fabulous warm.

Wrap leftover muffins in foil, bag, and freeze for optimum taste and texture.

Cook time: 25 min

Yield: 12 muffins

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Nutrition

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Serving Size: 1 Serving (71g)
Recipe Makes: 12 Servings

Calories: 244
Calories from Fat: 119 (49%)

Amt Per Serving		% DV

	Total Fat 13.3g	18 %
	Saturated Fat 4.9g	25 %
	Monounsaturated Fat 6.8g
	Polyunsanturated Fat 1.1g
Cholesterol 0mg		0 %
Sodium 205.4mg		7 %
Potassium 119.2mg		3 %
Total Carbohydrate 31.6g		9 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 30.4g
Protein 1.2g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 244

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