Featured Post

Brilliant Gluten Free Coconut Macaroons, GF, Sugarfree option

I love the sweet chewiness of a coconut macaroon but the sugar content in the commercial products was always too much for my tastes. Until I made these...They are divine and healthy! And guess what? they are super easy to make gluten free!

Gluten Free Pina Colada Muffins, with pineapple and coconut, sugar free, grain free, low carb

Grain Free and Sugar Free Pineapple Coconut Muffins, gluten free
Delicious Pineapple Coconut Muffins that are light and fluffy, gluten free, sugar free, grain free
Here's a new Low Carb Pina Colada Muffin to say Thanks to all of my FB fans! These yummy, almost guilt free, gluten free, sugar free and grain free Pineapple Coconut Muffins are scrumptious!  

I used Erythritol and Stevia for the sweeteners today. I don't use Erythritol often, it's expensive, but it worked well in these muffins. Have you used Erythritol it in your baking?  I would love to hear your thoughts.

I decided to stop using Splenda. It's just not worth the health risks. It's a shame, because it bakes up so well and it's affordable. Here's some info on the risks   Read about Splenda here

I do highly recommend liquid Stevia.  It's a little tricky figuring out how much to use when substituting in a recipe.  This is a simple formula that I use.  5 drops liquid stevia = 1 tablespoon honey.

Here's some more great Mexican recipes you might enjoy!

Disclosure: This post contains affiliate links, I may be compensated for purchases made through these links. For more information, click here.

Makes 18 muffins


In a large bowl, sift and combine the dry ingredients:
In a small bowl, whisk together the wet ingredients:
  • 4 large eggs
  • 2 teaspoons liquid stevia
  • 2 teaspoons pure vanilla extract
  • 1/2 cup unsweetened pineapple juice
  • 1/2 cup milk of choice or use all pineapple juice
Add at the end:
  • 1 cup unsweetened pineapple chunks, drained, squeezed and diced

Preheat oven to 375 degrees

Line pans with paper liners that have been greased with olive or coconut oil. I put a drop in a spread with my fingers. Or use your favorite spray.
  1. Pour the wet ingredients into the dry and stir well, incorporating all of the dry. Add the pineapple and stir until you have a thick batter.
  2. Using a large spoon or cookie scoop, fill muffins liners 3/4 full.
  3. Bake at 375 for 10 minutes. Reduce heat to 350 and bake for 20 minutes or until lightly brown. 
Linked to Gluten Free Wednesdays!  and Allergy Free Wednesdays and Saturday Night Fever


  1. PINA COLADAS!! OMG I used to be obsessed! These sounds wayyyyy too good to be true and bring back so many memories!

    1. Hi GiGi! I would love to have your opinion on these! They are so good!

  2. LOVE pineapple-coconut, these muffins are genius!
    Perfect breakfast on the go.

    1. Thanks Brianna! I eat them warmed up with greek yogurt for breakfast and desert!

  3. What a fun ingredient combo for muffins! I bet these taste great!

  4. These look so yummy! Thanks for the great recipe.

  5. Any substitutions for the erythritol and stevia? I don't like to use either. Thank you.

    1. Christine, what sweeteners do you like? I would try 1/3-1/2 cup of local honey and decrease the liquids accordingly. Hope they turn out great!

  6. These look great, what is the carb count?

    1. Hi Xaz, I don't publish carb counts due to possible error in programs. Have you tried SparkPeople? Thanks for asking and enjoy.

  7. These look great! I need to try coconut flour. I have a big bag from Trader Joe's just waiting to be used! Thanks for linking up to Saturday Night Fever!

  8. These sound really good and will be a good thing for my husband to eat for breakfast instead of his usually bagel. Thanks for the recipe!


Post a Comment

Hi! Thanks for stopping by!
Thank you so much for your comments and questions. I respond as fast as I can, so please be sure to check back for your answer. By leaving a comment you are consenting to your email being collected for communication purposes only. Blessings, Ali