Inspired by our trip to Maui, Geoff and I decided to try to make something that would bring together some tropical island flavours. Made with Tahitian vanilla, shredded and ground coconut, and chunks of fresh pineapple, these Pina Colada Muffins certainly do the trick. On top of all that, the almond flour base makes them hearty and the applesauce keeps them moist for days. We will certainly be making these again! These are based on the almond flour raspberry muffins we posted earlier. Like those muffins, these should be stored in the fridge and taste even better the next day when the flavours have a chance to meld.
What you’ll need:
1 teaspoon xanthan gum
1½ cups almond flour
½ cup coconut flour
¼ cup ground flax seed
½ cup butter, melted
½ cup apple sauce
½ cup brown sugar
1 teaspoon vanilla
1 cup chopped pineapple (fresh or canned)
½ cup shredded coconut
What you’ll do:
Heat oven to 350 degrees and grease or line muffin tin.
In large bowl, mix together the xanthan gum, almond flour, coconut flour, flax seed, and salt.
Add eggs, butter, applesauce, vanilla, and brown sugar, and stir until combined.
Fold in the pineapple chunks and coconut.
Spoon into 12 muffin cups and bake for 20 minutes or until golden brown.
TIP: The batter is very thick and does not rise much so fill the cups to the brim.
Looking for gluten free muffin recipes? You might also want to try:
Photo credit: gf and me 2014