A few weeks ago, I made a jar of pineapple jam from a fresh ripe pineapple. At that time, I promised you that I’d make some pineapple muffins. I did, and I couldn’t be happier with the results. Please, won’t you join us for tea and have one of these indulgent and toasty warm muffins that are tasty, soft, and sweet? I bet you can’t resist the strong pineapple smell.
Although gluten-free baked goods don’t have the same chewy textures as the wheat ones, they are just as tasty. With the correct ratio of all sorts of gluten-free flours and starches, making gluten-free baked pastries at home is no longer a difficult project. In fact, as the gluten-free diet is becoming more common, you can easily find many gluten-free items in grocery stores and restaurants. I’ve heard that in Argentina restaurants are required to have at least 5 gluten-free items on their menu. How exciting! It makes me want to travel there just for that reason alone!
Baking gluten-free is more challenging yet when you add the vegan option. That is, it was until I figured out the egg substitutes. Surprisingly, there are many options out there. I have used applesauce, bananas, Ener-G egg replacer, ground chia seeds (plus water), and ground flax seeds (plus water). In this recipe I used ground flax seeds, also called “flax meal”, in some recipes. I always store the flax seeds (whole, not ground) in the freezer and grind them in my coffee grinder just at the time I use it in recipes. Keep in mind, 2 tablespoons of whole flax seeds yields approximately 4 tablespoons of ground flax seeds.
As I mentioned earlier, I used pineapple jam in these muffins. Pineapple loses a majority of its water content during the cooking process when making pineapple jam. As a result, the sugar and pectin become concentrated, giving you soft and moist gluten-free-vegan muffins. Of course, it also adds that incredible delicious tropical pineapple flavor. It’s a win-win.
I also mixed some organic unsweetened shredded coconut with cornstarch, coconut sugar, coconut oil, and non-dairy milk to make the coconut streusel topping. While the muffins are still in the oven, the alluring fragrant smell of coconut and pineapple filled the entire house. My 3-year-old son, Leo, jumped out his bed and said he smelled something good.
Because I used pineapple jam (not blended pineapple) and vegan flax egg, these muffins are soft, moist, and not at all crumbly. It’s hard to believe they are a gluten-free, vegan, and low sugar healthy treat.
- 2 tablespoons flax seeds
- 1 cup non-dairy milk
- 1 cup homemade pineapple jam
- 1 tablespoon distilled white vinegar
- ¼ cup canola oil
- 2¼ cup (approximately 339 grams) all-purpose gluten-free flour
- ½ teaspoon ginger powder
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon pure stevia extract powder (Now brand)
- ¼ teaspoon salt
- 3 tablespoons cornstarch
- ¼ cup unsweetened coconut shreds
- 1 tablespoon organic coconut sugar
- 3 tablespoons non-dairy milk
- 1 teaspoon coconut oil, melted
- In a coffee grinder, grind 2 tablespoons of flax seeds into powder. Transfer the ground flax seeds into a medium size mixing bowl and mix in non-dairy milk until well combined. Let the mixture rest for at least 5 minutes.
- Meanwhile, whisk together all the dry ingredients in the second mixing bowl.
- Mix together the coconut streusel topping in the third mixing bowl.
- Preheat oven to 350 °F. Lightly grease the muffin pan with vegan butter or cooking oil spray.
- Mix the remaining wet ingredients into the ground flax seeds and non-dairy milk mixture. Pour the wet ingredient mixture into the dry ingredient mixture. Use a rubber spatula to mix until just combined.
- Fill the greased muffin cups ¾ full with the muffin batter. Evenly distribute the coconut streusel topping on each of the pre-baked muffins. Bake for 25 minutes on the middle rack. Transfer the muffin pan onto the top rack and bake for another 4 minutes until the coconut shreds are slightly brown. Let the muffins cool in the pan for 5 minutes, and then transfer to a wire cooling rack. Serve warm.