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–+ servings

Gluten Free Pineapple Coconut White Chocolate Chip Muffins

Sandi Gaertner
Easy delicious mini gluten free pineapple coconut muffins for a tropical treat.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dessert, Snack
Cuisine American
Servings 24 mini muffins
Calories 211 kcal

Ingredients
  

  • 2 cups gluten free quick oats
  • 2 teaspoons baking powder
  • 1 ½ cups gluten free flour blend
  • 1 cup shredded unsweetened coconut
  • 1 cup pineapple juice
  • ½ cup butter, melted
  • 1 cup sugar
  • 4 eggs
  • ¼ cup brown sugar
  • 1 cup white chocolate chips
  • ⅛ teaspoon salt

Instructions
 

  • Preheat the oven to 350 degrees. Spray coconut oil on a muffin tin.
  • In a large bowl, add all of the dry ingredients except the chips. Whisk to blend.
  • In a small bowl, add the wet ingredients and mix well.
  • Pour the wet ingredients into the dry ingredients and add the white chocolate chips. Mix lightly. (Try not to over mix or the muffins won't be as light.
  • Put some batter into each mini muffin section. Bake for 10-15 minutes for mini muffins, 20-25 minutes for larger muffins.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 2muffinsCalories: 211kcalCarbohydrates: 29gProtein: 2gFat: 10gSaturated Fat: 6gCholesterol: 44mgSodium: 53mgPotassium: 128mgFiber: 2gSugar: 18gVitamin A: 165IUVitamin C: 1.2mgCalcium: 49mgIron: 1.4mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.