Pineapple-Coconut Muffins

Made with nutritious coconut flour, these muffins are tropically delicious. Their taste is similar to pineapple upside down cake  Thank you The Nourishing Home

 

1/2 cup organic coconut flour
1/2 tsp baking soda
1/4 tsp sea salt
4 large eggs
1/3 cup whole milk 
1/3 cup pure maple syrup 
2 tbsp unsalted butter, melted
1 1/2 tsp pure vanilla extract
1 cup of fresh diced pineapple
Unsweetened shredded coconut

• 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, milk, 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. 
• Lift the muffin tin evenly tap the bottom on the counter to evenly distribute the batter in the bottom of the muffin cups.
• Add a few pieces of diced pineapple to each muffin cup. 
• Place another spoonful of batter on top of the pineapple, making sure to evenly distribute the remaining batter among all the muffin cups. 
• Add more pineapple to the top of each muffin
• 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.