1 ½ cups pineapple, chopped into ½ inch chunks
2 Tbsp organic butter
2 Tbsp coconut sugar
3 Tbsp coconut oil, melted
¾ cup almond flour
½ cup tapioca flour
¼ cup coconut flour
½ tsp sea salt
½ tsp baking soda
1 tsp baking powder
3 Tbsp coconut sugar
1/3 cup goji berries
2 organic eggs, whisked
¼ cup organic yogurt
Melt butter over medium-high heat in a skillet until butter melts and gets foamy. Add pineapple chunks and sprinkle over sugar. Heat until pineapple has browned and most of the liquid has evaporated. Remove from heat.
Add coconut oil to caramelized pineapple skillet to melt. Put aside until needed.
Add flours, salt, baking soda, baking powder, sugar, and goji berries to a large bowl and stir well.
Whisk eggs and yogurt together.
Add egg and yogurt mix to dry mix. Stir until all dry lumps are gone. Then add caramelized pineapple and coconut oil mixture and mix well.
In greased or lined muffin trays, scoop batter into wells.
In a 350 F oven, bake for 20 minutes. Makes 12 smallish muffins.
Alex Picot-Annand, BA (Psych), Registered Holistic Nutritionist & Certified Life Coach