I’ve been on a major muffin kick lately; during the warmer months I truly appreciate having portable and easy snacks around. Makes life just a wee bit easier. I’ve also been raiding my pantry trying to use up some of the goodies I’ve had tucked away, and today I found a can of pineapples and a ton of walnuts. Perfect for muffin makin’!
These guys are moist, spongy, and laced with the tropical tang of pineapples and the earthy crunch of walnuts.
Pineapple Wanut Muffins ~ Vegan and Gluten Free
- 1 cup sorghum flour (I used superfine cuz that’s what I had)
- 1/2 cup brown rice flour
- 1/2 cup potato starch
- 1/4 cup tapioca flour
- 1 tsp xanthan gum
- 3 tsp baking powder
- 1/2 cup + 1 tbsp organic granulated sugar
- 3/4 tsp sea salt
- 1/2 tsp cinnamon
- 1/4 cup olive oil
- 1 cup 100% pineapple juice
- 2 tbsp apple cider vinegar
- 1 cup chopped pineapple pieces, fresh or canned
- 1/2 cup chopped walnuts
Preheat oven to 400 ºF. Line 12 standard sized muffin cups with liners, or lightly grease and (sorghum) flour the muffin pan.
Sift together all dry ingredients until very well blended. Vigorously mix in by hand (or on medium speed of electric mixer) the olive oil, pineapple juice and apple cider vinegar. Fold in pineapple pieces and crushed walnuts.
Drop about 3 tbsp of batter into each cup. Sprinkle lightly with sugar and bake for 20 minutes in preheated oven.
Let cool completely before serving.