Grain-Free Gluten-Free Pina Colada Muffins

Ingredients:

• 1 1/2 cup blanched almond flour
• 1/2 cup coconut flour
• 2 teaspoons gluten free baking powder (Rumford or Featherweight for corn-free)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup honey
• 1/2 cup granulated sugar
• 1/2 cup coconut oil, melted and slightly cool
• 1/2 cup coconut milk (or almond milk)
• 1 teaspoon pure vanilla extract
• 1/2 cup crushed pineapple, well drained
• 1/2 cup shredded coconut, plus more for garnish

Instructions:

1. Preheat oven to 350ºF. Line a 12-cup muffin pan with paper liners. Set aside.
2. In a small bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and salt. Set aside.
3. In a separate bowl, whisk together eggs, honey, and sugar.
4. Slowly pour in melted coconut oil while continuously whisking.
5. Add coconut milk and vanilla. Whisk until thoroughly blended. Be careful not to over-mix.
6. Add dry mixture and stir just until combined.
7. Fold in pineapple and 1/2 cup shredded coconut until they are evenly distributed.
8. Divide the batter evenly between the muffin cups.
9. If desired, sprinkle additional shredded coconut on top. This way, the coconut toasts. (However, you may save the coconut for a garnish.)
10. Bake for 20- 25 minutes or until a toothpick inserted into the center of one muffin comes out clean.
11. If you have reserved some coconut for garnish, baste the tops of each muffin lightly with honey and sprinkle the coconut on top.
12. Allow muffins to rest in the pan until you can transfer them to a wire rack to cool completely.

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