- 3 Tbsp flaxseed meal*
- 1/2 cup filtered water, plus 6 Tbsp
- 1 package GF vanilla cake mix from Bobs Red Mill
- 1/2 cup chopped pineapple
- 1/4 cup unsweetened shredded coconut
- 1/2 cup coconut oil
- 1/4 cup pineapple juice
- 12 pieces cut pineapple chunks
- 1/4 cup unsweetened coconut flakes
Preheat the oven to 325F. Line 12 muffin cups with liners and spray with cooking spray.
Drain the canned pineapple chunks, then chop up enough pieces to make 1/2 cup. (Use water-packed pineapple or fresh pineapple chunks.)
If you are starting with whole flaxseeds, put them (dry) in a blender or spice grinder and grind them into meal. Pour the flaxseeds and the water into your mixing bowl and let sit for 5 minutes. Add the next five ingredients and mix using a whisk, stand mixer, or hand mixer until well blended and whipped up.
Use a scoop or measuring cup and fill the tins 3/4 full. Smooth the tops as best you can. (Gluten-free flour doesnt always rise and form as well as regular flour, so create the shape you want before baking.)
Gently press one pineapple chunk (point down) into the center of each cupcake and add some flaked coconut around it, pressing it gently into the top of the batter so it sticks.
Bake for 20-25 minutes, testing for doneness with a toothpick. Allow to cool in the pan (on top of a wire rack) for about 10 minutes, then remove from the pan, placing on the wire rack to cool completely.
Notes: If eating within one day, just cover with a clean kitchen towel. If you need to store them, place one paper towel in the bottom of your storage container, then add another paper towel on top. According to Julie of Savvy Eats, this is the best way to keep muffins and cupcakes moist but not soggy.
* You can use 3 eggs in this recipe in place of the flaxseed meal and 6 Tbsp of the water.
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