Nothing says summertime like the sweet combination of pineapple and coconut! From beachside getaways to poolside sipping, the official symbol of carefree days is a slushy, tropical drink. But why wait? We took one of our favorite flavors of the season and created a sweet, gooey muffin that you’ll want to make over and over again.
cups gluten free flour or oat flour
cups crushed of finely diced pineapple
cup coconut sugar
cup coconut oil
cup pineapple juice
tsp. vanilla extract
tsp. baking powder
tsp. baking soda
- Coconut Pineapple Glaze
cup coconut butter
cup crushed pineapple with juice
STEP 1: Start by preheating your oven to 375° degrees. In a large bowl, combine all ingredients and mix until throughly blended, but do not over mix.
Spray muffin pan with all natural, non-stick spray or line the pan with paper liners. Pour mixture into muffin pan about 3/4 of the way full and place it in the oven. Bake for 20 to 25 minutes until lightly golden on top, or until toothpick comes out clean.
STEP 3: Add coconut butter & crushed pineapple in saucepan. Place on stove and let simmer on low for 10 minutes until melted. We topped our muffins with toasted coconut and all natural maraschino cherries.