I want Spring to come. Have I mentioned that yet?

I would like a bit of warmer weather, some flowers growing, and my garden breaking through the soil.

Is that too much to ask? It’s April. We have paid our Winter dues already.

While the weather wont cooperate, my food can. So, I closed my eyes and thought of a muffin that could help me feel Spring:

Pineapple Coconut Muffins {Gluten Free, Dairy Free}. Want to know more?

Recipe: Pineapple Coconut Muffins {Gluten Free, Dairy Free} (Print Recipe)


  • 2 cups Gluten Free Flour Mix (I used a Superfine Brown Rice Flour Mix)
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon xanthan gum
  • 1/4 teaspoon salt
  • 1/2 cup coconut milk (or coconut yogurt)
  • 1/4 cup oil
  • 1/4 cup unsweetened applesauce
  • 2 eggs
  • 1/2 cup flaked coconut, chopped
  • 1/2 cup crushed pineapple, drained
  • 1/4 cup – 1/2 cup raisins (optional)


  1. Preheat the oven to 350°. Grease muffin pans with cooking spray.
  2. Mix flour, sugar, baking powder, baking soda, xanthan gum, and salt in a bowl. Whisk well.
  3. In the bowl of a mixer: combine coconut milk (or yogurt), oil, applesauce, and eggs. Mix until well combined.
  4. Add the chopped coconut and pineapple to the mixer and combine. {Optional: add in the raisins}.
  5. Finally, add the dry ingredients to the mixing bowl, and mix until just combined.
  6. Scoop the batter into the prepared pan.
  7. Bake muffins for 20mins or until browned and cooked through.

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