Gluten-Free Pineapple Coconut Muffin Recipe - cooking recipe

Ingredients

1 cup sweetened flaked coconut
1 cup tapioca starch
1/2 cup brown rice flour
1/2 cup sorghum flour
1/4 organic coconut flour
1 cup packed light brown sugar
1 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon sea salt
2 teaspoons xanthan gum
1/4 cup light olive oil
1/4 cup unsweetened applesauce
1/2 cup pineapple juice
1/2 cup coconut milk (or vanilla rice milk)
1 tablespoon bourbon vanilla
1/2 cup diced pineapple, packed

Preparation

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 and coconut.
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.