Pineapple muffins Recipe Gluten-free, dairy-free (casein-free) and hypotoxic.

ORGANIC INGREDIENTS

• 20 g (2 tbsp) linseed
• 200 g (1 1/3 cups) all-purpose flour "La Merveilleuse"
• 25 g (1/4 cup) unsweetened shredded coconut
• 2 tsp (10 ml) baking powder
• pinch of salt
• 1 medium egg (45 g)
• 105 g (1/3 cup) maple syrup
• 65 g (1/3 cup) light olive oil
• 65 g (1/4 cup) plant-based milk substitute of choice
• (7,5 ml) 1 1/2 tsp vanilla extract
• 200 g (1 cup) finely cut pineapple

PREPARATION

1. Preheat oven to 180 °C (350 °F).
2. Finely grind the linseed in a coffee grinder. In a bowl, combine the linseed, flour, coconut, baking powder, and salt.
3. In a separate bowl, combine the egg, maple syrup, oil, milk substitute, and vanilla extract. Beat with an electric mixer until foamy.
4. Blend the dry mixture into the liquid mixture and beat with the electric mixer. With a mixing spoon, add the pineapple.
5. Divide the batter into a muffin pan lined with paper molds.
6. Bake on the center rack, about 20 minutes, until an inserted toothpick comes out clean.
7. Remove from pan when taking out of the oven and let cool on a rack.