These are slightly sweet with pineapple chunks and organic coconut.
I began with this recipe and made it this way:
- 1 and 1/4 cups Pamela’s Gluten-free pancake and baking mix
- 1 Vegan egg. I used The Neat Egg All Natural Vegan Egg Substitute (2 tablespoons Neat Egg and 1 tablespoon water)
- 1/4 cup water
- 1/4 cup sugar
- 3 Dole unsweetened pineapple rings, broken up
Mix all until well Blended and all the dry ingredients or well incorporated.
Baked in a 350 degree oven for 18 minutes, until a toothpick inserted in the center of each muffin comes out clean.
Enjoy for a healthy lower sugar fresh tasting breakfast.
Recipe and images by Paulette Motzko