Gluten-Free Pineapple Coconut Muffins

• 2 cups Gluten Free Flour
• 1 teaspoon Baking Soda
• 1/2 teaspoons Salt
• 1/4 cups Brown Sugar
• 6 ounces, weight Pineapple Yogurt
• 1 teaspoon Vanilla
• 2 Eggs
• 1/2 cups Almond Milk
• 2-1/2 Tablespoons Coconut Oil, Softened
• 1/2 cups Water
• 1/4 cups Unsweetened Shredded Coconut

1. Preheat your oven to 350 F. Lightly grease a 12-count muffin tin or insert paper liners into it.
2. In a large mixing bowl add your flour, baking soda, salt and brown sugar. Mix until well blended.
3. In a smaller bowl blend your yogurt, vanilla, eggs, almond milk, coconut oil and water until the mixture is nice and creamy. Fold your wet ingredients into your dry ingredients and continue to mix until well blended.
4. Gently spoon your muffin batter into the muffin tin (be sure to fill each muffin only halfway). Sprinkle the coconut on top and place in the oven. Bake for 12-15 minutes or until golden brown.
5. Remove from the oven, cool and enjoy!

flour, baking soda, salt, ubc, pineapple, vanilla, eggs, almond milk, coconut oil, water, ubc

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