Sugar Crusted Tropical Muffins - Gluten Free

Sugar Crusted Tropical Muffins - Gluten Free

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
  • Topping
  • 1 Tbsp Turbinado sugar
  • Procedure
Read the whole recipe on Retired With No Regrets