Pineapple Coconut Muffins

It never hurts to have one more muffin recipe in your repertoire, right?  Especially as we move towards summer and meal times are flexible and snacks for kids who play outside all day in the sprinkler are pretty important.  I don’t know about your kids, but when mine are hungry it becomes a dire situation.  I love to have easy, fast things to pull out of the pantry for them to grab and go.  These Pineapple Coconut muffins fit the bill.  They are made with ingredients I always have on hand but if you haven’t baked with oat flour yet you do need to try it out.  Oat flour can be bought in specialty health food stores or you can make your own if you have a good food processor. If you’re not into DIY flour then I would imagine you could substitute your favorite flour without issue.  Almond, wheat or all purpose gluten free should all work here.

gluten free coconut and pineapple muffins

I have been using oat flour for about a year now and really, really love it in pancakes, waffles, muffins and more.  I love that it’s gluten free so it’s a versatile ingredient and I also love that nutritionally, it packs a punch.  We all could stand to eat more oats right?  I have had my fair share of health problems lately (mostly blood pressure) but my cholesterol has always been right on the money perfect.  I like to think it’s all the oats we eat because I eat eggs almost every day and don’t shy away from meat or other animal based fats. Who knows though right, the things we are supposed to eat and not supposed to eat change every day but oats have long been on the ‘eat more’ column so we’re going with it.



pineapple and coconut muffins gluten free

Pineapple Coconut Muffins

Yield: 15 muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
A nutritious and simple to make recipe

Ingredients

  • 1 cup oat flour (use certified gluten free if that matters to you)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup sweetened coconut plus extra for topping if desired
  • 1/4 cup sugar
  • 3 eggs
  • 1 single serve container of vanilla yogurt (100ml which works out to be 3.5oz)
  • 1/2 cup milk
  • 1 398ml can of pineapple tidbits (drained of juice)

Instructions

Prepare your muffin tin with non-stick spray

Preheat oven to 350

Add all dry ingredients to a large bowl and whisk to break up any lumps.

In a medium bowl, whisk eggs with a fork. Add yogurt, milk and mix to incorporate.

Add wet ingredients into the large bowl and whisk until all flour has been well blended in.

Stir in pineapple.

Batter will be on the runny side and this is ok.

Portion about a 1/4 cup of batter into each tin.

Top with extra coconut if desired

Bake 20 min until browned around the edges

Let cool in the pan 5 min and then remove to a rack to continue cooling.

Store in a covered container

Nutrition Information:
Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 101 Total Fat: 3.2g Sodium: 111mg Carbohydrates: 15.6g Fiber: 1.7g Sugar: 9.5g Protein: 2.7g

gluten free pineapple and coconut muffin recipe

I hope these gluten free Pineapple Coconut muffins are a hit with your family and if you’re looking for more gluten free recipes, I’ve got you covered.  We are planning on many batches over the summer.  For picnics, road trips, and just snacks on the deck – these will do just fine.  Have you used oat flour before?  Tweet me your fav recipes @hometoheather, I’d love to try them out!


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Comments

  1. These muffins look so delicious Heather! I absolutely love the coconut/pineapple combo together…and I love that these are made with oat flour. I really like using oat flour in baking.

  2. If I use all purpose flour instead of oat flour would it be the same measurement?

    Is oat flour just old fashion oatmeal grounded up to make “oat flour?”

    Sorry if silly question

    • Not a silly question! Yes, oat flour is just ground up oatmeal. I haven’t tried these with regular all purpose but I would think the measurement should be really close to the same.

  3. These really didn’t rise, I don’t like how they turned out. Is there supposed to be some baking soda?

    • Oh no, I’m so sorry you’ve had trouble. The first thing I would do is to make sure your baking powder is fresh. If you haven’t used it in a while, pick up a new package. The only other thing I can think of that can effect rising is elevation, but if you don’t have trouble with similar recipes then I’m left scratching my head. I didn’t use baking soda in these but that doesn’t mean you can’t. Give it a shot?

    • Google tells me that 398ml is 13.458oz but remember it’s just the pineapple bits, not the juice. If you feel like you’d like a less chunky muffin then use whatever amount you think you’d like. I hope that helps!

  4. I’m not GF, but my daughter is so I try once in a while to find a recipe everyone will like. I generally detest GF versions of baked good though. However I thought these were scrumptious! I only had unsweetened coconut so I just doubled the sugar (when would that ever hurt?). I also sprinkled the top with raw sugar. And I used 6oz of yogurt (though I think that might be why they’re a touch dense) because I didn’t read the comments. :s I’m excited to try these with peaches or mandarins. And adding blueberries in with the pineapple would be yummy too. Kudos. These are in the rotation.

  5. Hi there,,these look fabulous but we’re dairy free. Would you be able to suggest a substitute for the yoghurt? Thank you!

  6. Hi, I like the pineapple& coconut combo too.Can I just grind the oatmeal instead of buying oat flour?Can I use fresh coconut too?

  7. Recipe says prepare tins with non stick spray but all photos show parchment paper. Which to use? Or both? Also, does it really make 15 muffins? I have tins for 6 or 12 but never 15. Make 12 large size? Thanks. Would like a little more clarity before I give it a go. Otherwise sounds like it should be delish.

    • Hi Chris! You can do larger ones if you have a large capacity muffin tin – otherwise yes, 15 regular 😀 It’s just the way it works out. And I prefer non-stick spray with these but you could use parchment if you prefer – parchment just makes for nicer photos.

      • Thanks! I popped some in the oven before I saw this. Made quite a few tweaks based on what I had in the house, so I will see the outcome soon and report back. Cut the recipe in half and it made six. Used parchment liners. Didn’t have sweetened coconut and also only had one egg so used a flax egg. That’s a lot of changes for trying a recipe first time – this should be interesting!

  8. Delicious! Total yum muffin even with all the changes I had to make. Did stick a bit to my parchment liner – maybe cause I just couldn’t wait another second for them to cool more? I will make again and grease the tins. Was planning on giving these to a friend for her birthday – but I might have to eat them all myself! Thanks for a keeper of a recipe. And it’s sooooo different from the usual flavors; reminds me of something I might pick up at a coffee shop – only better!

    • I’m so pleased that you’re happy with them! Thank you so much for commenting and letting us know your changes. The best part of cooking is figuring out what works for your needs and how to use up what you have on hand. I’m glad the recipe was flexible for you!

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