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

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!

 

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Makes 18 muffins

Ingredients:

In a large bowl, sift and combine the dry ingredients:

• 1 cup Bob's Red Mill Almond Meal Flour (regrind any large bits in coffee mill)
• 1/2 cup Coconut Flour
• 2/3 cup unsweetened shredded coconut, lightly toasted
• 2/3 cup erythritol, powdered or substitute with your favorite. (I grind my sugar in a coffee mill)
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon psyllium husks

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

Instructions:

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