Polly’s Pineapple Coconut Tropical Gluten Free, Egg Free, Muffins

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

August 2018