1

ABOUT THE RECIPE:

Shredded coconut and crushed pineapple add texture and flavor to these oh-so-delicious, super moist, but not-too-sweet Piña Colada Muffins muffins.

Makes 18 muffins

2

INGREDIENTS:

2¼ cups plus 3 tablespoons (firmly packed) pre-packaged or freshly ground gluten-free oat flour, plus more if needed (see “How to Make Oat Flour,” below)
¾ cup plus 2¼ teaspoons vegan cane sugar, divided
2 teaspoons baking powder
¼ teaspoon salt
1 cup chopped pecans
½ cup plus 2 tablespoons unsweetened shredded dried coconut
1 can (14 ounces) unsweetened crushed pineapple, with juice (see Chef’s Note)
1 cup sweetened dairy-free milk

3

INSTRUCTIONS:

Preheat the oven to 375℉. Line a 12-cup standard muffin tin and a 6-cup muffin tin with paper liners.

Put the flour, 3/4 cup sugar, baking powder, and salt into a large bowl and stir with a dry whisk until combined. Add the pecans and coconut and stir to combine.

Make a well in the center of the dry ingredients. Add the crushed pineapple (with juice) and the dairy-free milk and stir with a large spoon to combine. If the batter still seems too “wet,” add 1 more tablespoon of oat flour.

4

Divide the batter evenly among the 18 muffin cups. Sprinkle the top of each muffin with about ⅛ teaspoon sugar. Bake for 32 to 38 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Put the muffin tins on a wire rack and let cool for 30 minutes. Serve warm, at room temperature or cold. Covered tightly and stored in the refrigerator, leftover muffins will keep for about 3 days.

5

HOW TO MAKE OAT FLOUR

To make freshly ground, gluten-free oat flour, put rolled oats into a blender (or food processor) and process into coarse (or fine) flour.

3 cups gluten-free, quick cooking (or gluten-free, old fashioned) rolled oats will yield approximately 2½ cups oat flour.

If desired, you may use pre-packaged, milled gluten-free oat flour for this recipe. However, freshly ground oat flour is preferable and will create a lighter muffin!

6

Chef’s Note: If your can of pineapple is more than 14 ounces, measure out 1¾ cups of the crushed pineapple with juice, and then proceed with recipe as directed.

Ingredients

Directions

1

ABOUT THE RECIPE:

Shredded coconut and crushed pineapple add texture and flavor to these oh-so-delicious, super moist, but not-too-sweet Piña Colada Muffins muffins.

Makes 18 muffins

2

INGREDIENTS:

2¼ cups plus 3 tablespoons (firmly packed) pre-packaged or freshly ground gluten-free oat flour, plus more if needed (see “How to Make Oat Flour,” below)
¾ cup plus 2¼ teaspoons vegan cane sugar, divided
2 teaspoons baking powder
¼ teaspoon salt
1 cup chopped pecans
½ cup plus 2 tablespoons unsweetened shredded dried coconut
1 can (14 ounces) unsweetened crushed pineapple, with juice (see Chef’s Note)
1 cup sweetened dairy-free milk

3

INSTRUCTIONS:

Preheat the oven to 375℉. Line a 12-cup standard muffin tin and a 6-cup muffin tin with paper liners.

Put the flour, 3/4 cup sugar, baking powder, and salt into a large bowl and stir with a dry whisk until combined. Add the pecans and coconut and stir to combine.

Make a well in the center of the dry ingredients. Add the crushed pineapple (with juice) and the dairy-free milk and stir with a large spoon to combine. If the batter still seems too “wet,” add 1 more tablespoon of oat flour.

4

Divide the batter evenly among the 18 muffin cups. Sprinkle the top of each muffin with about ⅛ teaspoon sugar. Bake for 32 to 38 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Put the muffin tins on a wire rack and let cool for 30 minutes. Serve warm, at room temperature or cold. Covered tightly and stored in the refrigerator, leftover muffins will keep for about 3 days.

5

HOW TO MAKE OAT FLOUR

To make freshly ground, gluten-free oat flour, put rolled oats into a blender (or food processor) and process into coarse (or fine) flour.

3 cups gluten-free, quick cooking (or gluten-free, old fashioned) rolled oats will yield approximately 2½ cups oat flour.

If desired, you may use pre-packaged, milled gluten-free oat flour for this recipe. However, freshly ground oat flour is preferable and will create a lighter muffin!

6

Chef’s Note: If your can of pineapple is more than 14 ounces, measure out 1¾ cups of the crushed pineapple with juice, and then proceed with recipe as directed.

Piña Colada Muffins
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