Pineapple Coconut Muffins
Made with nutritious coconut flour, these GF muffins are so delicious! They taste similar to pineapple upside down cake! Mmm!
Ingredients
- 1/2 teaspoon of salt
- 1/2 cup vanilla coconut yogurt
- 1 teaspoon of baking powder
- 1/4 cup coconut sugar or white sugar
- 2 flax eggs 2 tablespoons ground flax seeds with 1/2 cup unsweetened vanilla almond milk
- 1 cup of oatmeal
- 1 cup of sweetened flaked coconut
- 1 can of 398 ml pineapple treats 1-1 / 2 cups of frozen pineapple pulsed quickly in the food processor also works, drain the juice
- more extra grated coconut for garnish.
Instructions
First, preheat the oven to 350
Then, mix the flax seeds and the almond milk and leave to thicken for a few minutes.
In a small bowl, combine the dry ingredients (flour, baking powder, salt, coconut and sugar). Add the flax seed mixture and yogurt. Mix well until well combined. Stir in the pineapple.
Divide evenly between 10 to 12 muffin cups
Sprinkle the top with coconut. Bake at 350 for 18-20 minutes. The coconut on the top of the muffins will be lightly browned and the muffins will be springy when you squeeze them. Happy Cookin Time.
