Pineapple Muffins

Enjoy these sweet treats for breakfast or an afternoon snack. Try adding in some chopped nuts for added protein and a nice hearty bite.  



2/3 cup coconut flour (80 grams)

2/3 cup brown rice flour (88 grams)

2/3 cup tapioca starch (84 grams)

1/2 cup coconut palm sugar (76 grams)

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon sea salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon ground ginger


1/3 cup mild-flavored oil- canola, grapeseed, extra light olive (70 grams)

1/2 cup pineapple juice (104 grams)

1 1/2 cups yogurt (I used 2 6-oz containers of So Delicious plain coconut yogurt)

4 teaspoons whole psyllium husks


1 cup pineapple tidbits (170 grams)


  1. Preheat the oven to 350 degrees F. Prepare a 12 cup muffin tin with liners or by greasing the cups.
  2. In a large bowl, whisk together the coconut flour, brown rice flour, tapioca starch, sugar, baking powder, baking soda, salt, and spices.
  3. In a medium sized bowl, whisk together the oil, juice, yogurt, and psyllium husks. Stir the wet ingredients into the dry until no longer lumpy. Stir in the pineapple tidbits.
  4. Fill the muffin tins about 3/4 full. Wet your fingertips with water or oil and smooth the tops of the muffins.
  5. Bake for 25 minutes, or until a toothpick inserted in the middle comes out clean. Let cool for a few minutes before removing to a cooling rack.

Makes 12 muffins.

Find the original recipe at The Daily Dietribe.