If you like coconut flour and make your own almond milk, these muffins will be very easy to make.
Normally, I use coconut flour in cookies or in making crepes. But, I had the remains from making DIY almond milk and did not want to freeze it.
The best way to describe these muffins is to say; they are lower-carb tender coconut muffins.
The muffins can be made larger with baking time taking longer. No butter or spread is needed. They are best at room temperature.
Maybe a better name would have been Sugar Crusted Pineapple Coconut Muffins
Sugar Crusted Tropical Muffins - Gluten Free
- Dry Mix
- 3 tbsp coconut flour
- 1 tbsp tapioca flour/starch
- 3/4 tsp baking soda
- 1/4 tsp cream of tartar
- Wet ingredients and Fats
- 2 tbsp Sugar, granulated
- 1/4 cup granulated Stevia (used Stevia in the Raw)
- 2 Tbsp coconut oil
- 2 tbsp butter
- 1 tsp orange or pineapple extract
- 2 eggs
- 1/3 cup almond meal (left-over from DIY almond milk) should be moist
- Add In
- 1/4 cup shredded coconut, unsweetened, ground
- 1/3 cup cooked, unsweetened pineapple, drained, finely diced
- 1 Tbsp Turbinado sugar