Made with nutritious coconut flour, these GF muffins are tropically delicious! Their taste is similar to pineapple upside down cake! Mmm!
Ingredients
- 1/2 cup organic coconut flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 4 large eggs
- 1/3 cup plain organic whole milk kefir (or yogurt)
- 1/3 cup pure maple syrup (I prefer to use light grade for baking)
- 2 tbsp unsalted butter, melted
- 1 1/2 tsp pure vanilla extract
- 1 cup of fresh diced pineapple
- Unsweetened shredded coconut
Instructions
- Preheat oven to 350 degrees. Line a 12-cup muffin pan with 8 paper liners. In a small bowl, mix together the coconut flour, baking soda and salt. In a large bowl, whisk together the eggs, kefir, maple syrup, butter and vanilla extract. Add the dry ingredients to the wet and whisk well to combine until no lumps remain and batter is thick.
- Add a spoonful of the muffin batter to each of the lined muffin cups making sure to fill no more than 1/3 of the muffin liner. Using both hands, lift the muffin tin evenly tap the bottom on the counter to evenly distribute the batter in the bottom of the muffin cups.
- Then, add a few pieces of diced pineapple to each muffin cup. Next, place another spoonful of batter on top of the pineapple, making sure to evenly distribute the remaining batter among all the muffin cups. Finally, add more pineapple to the top of each muffin and sprinkle lightly with a few pinches of shredded coconut.
- Bake for approximately 22-25 minutes, until top and edges begin to turn a light golden brown. Allow to cool in the pan for 5 minutes, then serve. Enjoy!
We tried someone elses’s coconut flour recipe months ago and it was horrible, so I was a little afraid of the coconut flour here, i’ll admit. These are delicious and light and fluffy. The family loves them and doesn’t know they’re eating grain free! I commented on FB too, because I just want everyone else to know that your recipes are outstanding and the answer we’ve been looking for! You haven’t steered us wrong yet, just amazing. Thank you.
Wow, I don’t know what to say. Thank you SO MUCH for your kind words! You are such an encourager! It’s always my goal to make sure that each recipe I post has been thoroughly tested to perform well and meet the demanding standards of my picky family (LOL) with the hopes this will benefit others striving to eat healthier. It’s such a blessing to hear how much you and your family are enjoying these recipes! I appreciate your kindness in spreading the word to your friends! Blessings and appreciation, Kelly
These are AMAZING! I can’t get over how good these muffins are! I love your website and so far every recipe I have tried has been really good. Stumbling across the 2 week meal plan has made switching my family over to whole foods so easy and delicious. Thank you!!
Thanks so much, Jacqui! So glad you’re enjoying our favorite recipes! Really appreciate your kind words of encouragement! Blessings to you and your family, Kelly
I made these the other day but using banana instead of pineapple (I was out). I figured it would be me and my kids eating them. I’ve been looking for a winning GF muffin for a while with no luck, but this is it! Not only that, but my super picky husband loved them and wanted me to make more! I will be mixing up the fruits to see if there are any that don’t work (strawberries are next since I have some that need to be used up), but this recipe is absolutely a keeper! Thank you so much!
Woo hoo! Appreciate you taking the time to leave a kind note, Audrey! So glad you and your family liked these. They’re one of our favorites too! If you like lemon, be sure to give my LemonBerry Muffins a try too:
http://thenourishinghome.com/2012/03/lemonberry-muffins-gf/
Yum! Lots of blessings, Kelly
Do you have any secrets for preventing the muffin from sticking the cupcake liner? I usually lose quite a bit of the muffin to the liner. I’ve tried using no liner in a nonstick muffin pan (yuck, hate to use non-stick) and brushed on different types of oil (tried coconut oil, grapeseed oil and butter) but I still have very messy muffins that stick. I typically take them out of the oven and let the pan cool on a wire rack before trying to get them out. Not sure if that’s right or wrong. I’m not much of a baker!
I sure do, here’s the secret … use “If You Care” brand muffin cup liners. They are THE BEST – nothing sticks (you just have to let the muffin cool completely) and they are great for you and the environment too! I only use these because they are that good! I get them through my Azure Standard co-op, but have seen them at Whole Foods and of course available online. Hope this helps! Happy Thanksgiving!
Blessings, Kelly
http://www.ifyoucare.com/Baking%20products.htm
Thank you! I bake a lot of double and triple batches and freeze so that I have plenty of easy and quick breakfasts so I will definitely try these out!
Awesome, Emily! Hope you enjoy them as much as we do!
Blessings, Kelly
I read the comments for these and decided to make them even though I was hesitant about the coconut flour. I had some in the fridge, but hadn’t liked the recipes I had tried so far using it. Well, I made these and they are SO good. My husband said “These CAN’T be healthy.”
Great recipe! Very easy, too. I added some coconut to the batter as well and used 1T of coconut oil and 1T of butter instead of just butter, and added some ground flax this time around. Last time I made exactly as the recipe says, and both are delicious. Thanks!
Thanks for the kind words, Lauren! So glad you and your hubby enjoyed these too! Lots of blessings, Kelly
Do you suppose that I could make this as a bread instead of muffins? (I would double the recipe and increase the cooking time) I’m fairly new at using coconut and almond flour, so I’m not sure if it would work the same way that all purpose flour would, and I don’t want the recipe to go to waste!
Hi, Laura! I’ve found that doubling recipes using coconut flour often times doesn’t work as expected, especially when the surface to volume ratio changes. So for instance in a bread pan, there is more volume than surface area, compared to a muffin cup. So with that in mind, it seems logical to just increase the baking time to account for the larger volume. However, this can lead to the surface over cooking and still having an undercooked middle. So often the oven temp also needs to be adjusted. Here’s a great article that explains the science behind baking/cooking: http://kitchenscience.sci-toys.com/scaling Since I haven’t tried adapting the recipe to work in a bread pan, I am not certain of exactly what adjustments you might want to make. My guess would be to start with an oven temp 25 degrees less and increase the baking time by about a third. If you do decide to experiment, please let me know the result. I do have on my “to do” list creating a GF bread recipe – so many recipes I’d like to create, but so little time!
Blessings, Kelly
These were fantastic! Thank you so much! I made these this morning and we all loved them. I posted a link to you on my blog referring to the recipe. I’m actually typing it now.
Just used coconut oil instead of the butter (dairy issues) and since we didn’t have yogurt or kefir I had to use milk. They still turned out great. God’s blessings on your week! Diana
Wonderful, so glad you enjoyed these! Thanks so much for taking the time to leave a kind note! Appreciate the shout out a well! Blessings, Kelly