Coconut Pineapple Ginger Muffins

Coconut Pineapple Ginger Muffins. Easy weekend brunch. Gluten and dairy-free.

It’s a little bit early yet for all the Thanksgiving brouhaha though merchants everywhere are acting like the holiday is tomorrow. Relax. Enjoy the calm before the holidays roll into town. No need to stress until it’s mandatory, like on the evening of November 27th. That’s about 29,000 minutes from now. Plenty of time. 

Take a pre-holiday break and have some coffee and a muffin.

The good news is that before the coffee even finishes dripping these can be in the oven. Coconut Pineapple Ginger Muffins are pretty quick and easy once the ingredients are rounded up. I always have coconut and ginger on hand, but I do run out pineapple once in a while. Two bowls, one spoon, a whisk and a muffin pan. That’s all you need. Aside from that little bitty can of crushed pineapple.

Want some of my favorite tips for making really swell muffins?

Use good paper liners. It is totally worth the extra effort to buy some pretty liners that are grease proof and sturdy. Never get grease on your table or clothes again. Really – they work that well. Also, your baked goods deserve it. Sure it gets taken off and tossed away, but for a few cents more you have the satisfaction of matching your baked goods to the liner (only sort of kidding). There’s something to be said about dressing up the littlest baked goods. You can get liners through the Canteen shopping link, or go to Etsy and type in “grease proof cupcake liners” and you’ll get a zillion choices.

Fill those liners 2/3 full with a scoop (think ice cream scoop). Scoops give the dough a little shape and they seem to dome from there. Filling them adequately makes them look bigger than they are – they aren’t giant, but they don’t look meager either. The only time you won’t want to fill them 2/3 full is when you are adding streusel or another layer.

Once in a while check your oven’s temperature accuracy with an oven thermometer.  Also, don’t over bake muffins because the bottoms get kind of hard and look a lot like rubber flooring.

Cool muffins and cupcakes in the pan for only a few minutes which means under five minutes. Then get them onto a rack so air circulates under them as they cool completely or to room temperature. If they are placed on a counter top or not removed from the pan they get soggy.

Got leftover muffins? Avoid plastic containers which will make them soggy. I like to store them in the refrigerator loosely covered with foil or plastic wrap. Refresh them by putting them in cold oven, setting the temperature to 350°F and turning the oven temperature off as soon as it beeps and finishes preheating. Leave them in the oven for about five minutes and most often they are like new.

So what are you going to do with that remaining 28,000 minutes until the mandatory panic sets in? I think I’m going to make some coffee and bake some more muffins. I have more pineapple. I think.

Coconut Pineapple Ginger Muffins. Easy weekend brunch. Gluten and dairy-free.

Coconut Pineapple Ginger Muffins
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Ingredients
  • 260 grams Canteen flour blend (2 cups) (see notes)
  • 65 grams brown sugar (1/3 cup)
  • 1 teaspoon baking powder
  • 1 teaspoon ginger powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon baking soda
  • 3 extra large eggs
  • 115 grams canola oil (1/2 cup)
  • 160 grams canned full fat coconut milk (2/3 cup)
  • 60 grams pineapple juice (from 8 oz. can crushed pineapple) (1/4 cup)
  • 1 teaspoon vanilla extract
  • 70 grams loosely packed unsweetened shredded coconut (1 cup)
  • 165 grams crushed pineapple, drained (from an 8 oz. can) (½ cup)
Instructions
  1. Preheat oven to 350°F. Place liners in cupcake pan(s). Makes 15-17.
  2. Open 8 oz. can of pineapple and drain. Separate juice from pineapple.
  3. Whisk together flour, sugar, baking powder, ginger, salt and baking soda in a large bowl. In a small bowl whisk together eggs, oil, coconut milk, pineapple juice and vanilla. Add the wet ingredients to the flour mixture and stir until combined and no lumps remain. Fold in ⅔ of the shredded coconut and the pineapple.
  4. Scoop into liners about ⅔ full. Sprinkle remaining coconut over batter. Bake 17-19 minutes or just until a toothpick comes out with dry crumbs. Cool in the pan for a few minutes and transfer to a rack to cool completely. Serve room temperature.
Notes
Canteen flour blend is 2 parts superfine brown rice flour plus 1 part each superfine white rice flour and tapioca flour by weight. See About Flour or Resources: Flour for more information.

Coconut Pineapple Ginger Muffins. Easy weekend brunch. Gluten and dairy-free.