Delicious strawberry, pineapple, and coconut filled muffins. A yummy summer muffin. A tip for these (and any) muffins - transport them in a backpack with water bottles while in a tupperware instead of a ziploc bag. Otherwise, they're great for all occasions. (Everyone still loved them even after the water bottles wreaked havoc on them when we went hiking).
Preheat oven to 375 F. Line muffin tins with liners.
In a large bowl, mix together:
1/2 cup crushed canned pineapple - in fresh pineapple juice (use the fruit & a little juice)
1/3 cup oil
1 egg
1/4 cup plain yogurt
1 tsp vanilla bean paste or vanilla extract
1 cup Kristin's Gluten-Free Flour Mix
1/3 cup sugar
1/4 cup unsweetened desiccated coconut
1/4 tsp baking soda
1/4 tsp salt
Gently fold in:
1 cup fresh strawberries, washed & diced (I like to dice them into small pieces)
Divide into muffin tins lined with paper liners and bake at 375 F for 20-22 minutes, until lightly browned on top. Remove from pan to cool on a wire cooling rack.
I prefer to let these muffins cool completely before eating, but they are nice warm, too. You can freeze leftover muffins as well. Enjoy!
Delicious, fresh strawberry, pineapple and coconut muffins! Yum!
Strawberry Pineapple Muffins (Gluten Free)
Makes ~12 muffinsPreheat oven to 375 F. Line muffin tins with liners.
In a large bowl, mix together:
1/2 cup crushed canned pineapple - in fresh pineapple juice (use the fruit & a little juice)
1/3 cup oil
1 egg
1/4 cup plain yogurt
1 tsp vanilla bean paste or vanilla extract
1 cup Kristin's Gluten-Free Flour Mix
1/3 cup sugar
1/4 cup unsweetened desiccated coconut
1/4 tsp baking soda
1/4 tsp salt
Gently fold in:
1 cup fresh strawberries, washed & diced (I like to dice them into small pieces)
Ready to fold in the fresh strawberries
Divide into muffin tins lined with paper liners and bake at 375 F for 20-22 minutes, until lightly browned on top. Remove from pan to cool on a wire cooling rack.
Batter divided between muffin tins and ready to bake.
Fresh from the oven!
I prefer to let these muffins cool completely before eating, but they are nice warm, too. You can freeze leftover muffins as well. Enjoy!
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