Low-Sugar, Gluten-Free Pineapple Muffins

• FOR THE CINNAMON-SUGAR TOPPING:
• 1 teaspoon Ground Cinnamon
• 1 Tablespoon Granulated Sugar
• 1 Tablespoon Stevia
• FOR THE MUFFIN BATTER:
• 1/3 cups Granulated Sugar
• 1/3 cups Stevia (or Sweetener Of Choice)
• 2 Large Eggs
• 1/3 cups Coconut Oil, Melted And Cooled To Room Temperature
• 3/4 cups Sugar Free Applesauce
• 1/3 cups Buttermilk
• 1 teaspoon Pure Vanilla Extract
• 1/2 cups Brown Rice Flour
• 1/2 cups Oat Flour
• 1/4 cups Sorghum Flour
• 1/3 cups Ground Flax Meal
• 1/2 teaspoons Baking Soda
• 1-1/2 teaspoon Baking Powder
• 1/4 teaspoons Xanthan Gum
• 1/4 teaspoons Ground Nutmeg
• 1/4 teaspoons Salt
• 1-1/2 cup Fresh Or Canned Pineapple, Cut Into Small Chunks

1. 1. Preheat oven to 350 F and line 12 standard size muffin cups with cupcake liners.
2. 2. In a small bowl, blend the cinnamon sugar topping ingredients and set aside.
3. 3. In the bowl of a standing mixer, beat the sugar, stevia, eggs and coconut oil with the whisk attachment for about 2 minutes, until thickened and light in color. Beat in the applesauce, buttermilk and vanilla just until well combined.
4. 4. In a separate bowl, mix all the dry ingredients (flour through salt) with a wire whisk until blended. Add the dry ingredients into the wet ingredients and mix on low just until combined.
5. 5. With a spatula or wooden spoon, stir in the pineapple.
6. 6. Distribute batter evenly into the prepared muffin tin and sprinkle with the cinnamon sugar. Bake for 22-25 minutes, until a toothpick inserted in the center of one of the muffins comes out mostly clean.
7. 7. Remove pan from oven to a wire rack and let muffins cool completely in the tin. (The muffins are very tender and difficult to get out without smashing if they are still warm.)
8. Note: These are best the day they are made, but can be stored in an airtight container at room temperature for up to 2 days.

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Taken from tastykitchen.com/recipes/breads/low-sugar-gluten-free-pineapple-muffins/ (may not work)