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Pineapple-Coconut Muffins (GF)

By Kelly · 51 Comments


Made with nutritious coconut flour, these GF muffins are tropically delicious! Their taste is similar to pineapple upside down cake! Mmm!

Looking for more delicious GF coconut flour recipes? Here are a few top reader favorites:
• Lemonberry Muffins
• Fruity Coconut Flour Pancakes
• Raw Cookie Dough Bites
• Lemondrop Cupcakes

Print
Pineapple-Coconut Muffins (GF)

Yield: 8

Pineapple-Coconut Muffins (GF)

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 yogurt (or coconut milk)
  • 1/3 cup pure maple syrup (I prefer to use light grade for baking)
  • 2 tbsp unsalted butter, melted (or coconut oil)
  • 1 1/2 tsp pure vanilla extract
  • 1 cup of fresh diced pineapple
  • Unsweetened shredded coconut

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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!
3.1
https://thenourishinghome.com/2012/03/pineapple-coconut-muffins-gf/

You Might Also Like:

Nut Butter & Jam Pancakes {Leftovers made FUN!}
Honey Butter Biscuits made with LOVE!
Easy Summer Berry Yogurt Parfait

Filed Under: Breakfast, Muffins/Breads/Biscuits ·

Lemonberry Muffins (GF)

By Kelly · 14 Comments

Grain-Free Lemon Berry Muffins
Moist and delicious – these nutritious coconut flour muffins provide a burst of lemon-berry goodness in every bite! Feel free to change out the raspberries and citrus zest used in this recipe with whatever you find in season to create your own unique flavor combinations, such as Blueberry Lemon or Cranberry Orange. Yum!

EverydayGrainFreeBakingThis delightful recipe is just one of more than 100 irresistible grain-free, dairy-free recipes in my new cookbook – Everyday Grain-Free Baking!

From breads, biscuits and muffins to savory snacks and decadent treats, you’ll find step-by-step instructions, beautiful color photographs and helpful tips & tidbits to make all of your GF baking adventures a delicious success!

Click here to get a SNEAK PEEK of the book!

Print
Lemonberry Muffins (GF)

Yield: 8

Lemonberry Muffins (GF)

Ingredients

  • 1/2 cup organic coconut flour
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 4 large eggs
  • 1/3 cup plain whole milk or coconut milk yogurt
  • 3 tbsp honey
  • 2 tbsp unsalted butter, melted (or coconut oil)
  • 1/2 tsp pure vanilla extract
  • 1 tbsp lemon juice
  • 2 tsp fresh lemon zest (approximately one lemon)
  • 1 cup of fresh raspberries, halved (blueberries are another great option!)

Instructions

  1. 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.
  2. In a large bowl, whisk together the eggs, yogurt, honey, butter (or coconut oil), vanilla extract, lemon juice and zest. Add the dry ingredients to the wet and whisk well to combine until no lumps remain and batter is thick.
  3. 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.
  4. Then, add a small amount of berries to each muffin cup. Next, place another spoonful of batter on top of the berries, making sure to evenly distribute the remaining batter among all the muffin cups. Finally, add a bit more fruit to the top of each muffin.
  5. Bake for approximately 20-22 minutes, until top and edges begin to turn a light golden brown. Allow to cool in the pan for 5 minutes, then serve. Enjoy!

Notes

Time-Saving Tip:  Whenever a recipe calls for lemon juice or lemon zest, here’s a real time- and money-saving tip … If the recipe calls for lemon juice, first zest the lemon and place the lemon zest in a freezer-safe container and freeze for future recipes. If a recipe calls for lemon zest, after zesting the lemon, squeeze the lemon to extract the juice and place the lemon juice in a freezer-safe container for future recipes. This eliminates waste and helps to reduce the prep time for future meals.

3.1
https://thenourishinghome.com/2012/03/lemonberry-muffins-gf/

Looking for more delicious GF coconut flour recipes? Here are a few top reader favorites:

• Pineapple Coconut Muffins
• Little Lemon Poppyseed Muffins
• Fruity Coconut Flour Pancakes
• Raw Cookie Dough Bites

You Might Also Like:

Morning Glory Muffins (GF, DF)
Cinnamon Crumb Coffee Cake from Everyday Grain-Free Baking
Jam-n-Muffins (GF)

Filed Under: Breakfast, Muffins/Breads/Biscuits ·

Jam-n-Muffins (GF)

By Kelly · 8 Comments


Step one, jam the muffin into your mouth until you reach the center of the muffin. Step two, bite down and discover a sweet surprise. Step three, wipe your face and repeat. YUM!

You can make these delicious jam-filled muffins using either coconut flour or blanched almond flour, as I’ve provided a recipe for either option below. And you can use any jam-fruit combo you choose … like raspberry jam centers with fresh raspberries on top, or blueberry jam centers with fresh blueberries on top. Enjoy!

Print
Almond Flour Jam-n-Muffins (GF)

Yield: 10

Almond Flour Jam-n-Muffins (GF)

Ingredients

  • 2 large eggs
  • 1/3 cup plain whole milk yogurt (or kefir)
  • 1/4 cup pure maple syrup (see note below)
  • 1 tsp pure vanilla extract
  • 2 1/2 cups blanched almond flour
  • 1/4 tsp sea salt
  • 1/2 tsp baking soda
  • Organic strawberry all-fruit jam
  • Fresh diced strawberries

Instructions

  1. Preheat oven to 315 degrees. Place 10 paper liners in a 12-cup muffin tin; set aside. In a large bowl, whisk together the eggs, yogurt, maple syrup and vanilla until well blended. Using a spoon, stir in the almond flour, salt and baking soda until well incorporated.
  2. 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.
  3. Place a one teaspoon-full of strawberry jam in the center of each muffin, as shown in the photo below. Evenly divide remaining batter among the tops of each muffin. Then, top with a sprinkling of diced fresh strawberries.
  4. Bake for approximately 28-30 minutes, until edges begin to turn a golden brown and a toothpick placed in the center comes out clean. Allow to cool in the pan for at least 10 minutes; then enjoy!. (Please do not eat them before they're cool to touch, as it could result in a burn due to the jam being very hot. )

Notes

Do not substitute the maple syrup with honey, or your muffins will be dry and have over-browned bottoms.

3.1
https://thenourishinghome.com/2012/03/jam-n-muffins-gf/

Print
Coconut Flour Jam-n-Muffins (GF)

Yield: 8

Ingredients

  • 1/2 cup 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
  • 2 tbsp unsalted butter, melted
  • 1 tsp pure vanilla extract
  • Organic strawberry all-fruit jam
  • Fresh diced strawberries

Instructions

  1. 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 powder 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.
  2. Add a large 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.
  3. Place one teaspoon-full of strawberry jam in the center of each muffin, as shown in the photo below. Evenly divide remaining batter among the top of each muffin. Then, top with a sprinkling of diced fresh strawberries.
  4. Bake for approximately 22-25 minutes, until top and edges begin to turn a light golden brown. Allow muffins to cool in the pan for at least 10 minutes; then enjoy!. (Please do not eat them before they're cool to touch, as it could result in a burn due to the jam being very hot. )
3.1
https://thenourishinghome.com/2012/03/jam-n-muffins-gf/

You Might Also Like:

Garden Herb Biscuits (GF)
Apple Cider Donuts (GF, DF)
grain-free Chile-Cheese “Cornbread” Muffins

Filed Under: Breakfast, Muffins/Breads/Biscuits ·

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My New Cookbook is Here!

Welcome to The Nourishing Home!

I’m so glad you’re here and want you to feel right at home! My heart in creating this blog is to help you by sharing helpful meal planning strategies and nourishing GF recipes that are healthy, easy and delicious with thanksgiving to God! [Read More …]







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