With so many of us wondering if Spring will ever truly arrive this year, today’s recipe for March Muffin Madness (MMM), gluten-free Tropical Pineapple Ginger Muffins, seems right on time. Most of us could use a little tropical escape right about now!
Today’s recipe comes from the new cookbook, Sweet, Savory, and Free: Insanely Delicious Plant-Based Recipes without Any of the Top 8 Food Allergens. I’ll tell you more about this cookbook, which is one of the items in today’s daily giveaway, these muffins, the recipe creator and author of this cookbook, and we’ll revisit the overall grand prize giveaway as well. So much fun stuff for MMM!
See the whole lineup of bloggers, blogs, and muffin recipes here.
Plant Power Rising
Debbie Adler is the author of the Plant Power Rising blog and the founder/owner of Sweet Debbie’s Organic Cupcakes. Her first book was Sweet Debbie’s Organic Treats: Allergy-Free & Vegan Recipes from the Famous Los Angeles Bakery. And as I said earlier, her newest cookbook is Sweet, Savory, and Free: Insanely Delicious Plant-Based Recipes without Any of the Top 8 Food Allergens.
With her bakery’s location in L.A., you might be guessing that some of Debbie’s bakery customers are Hollywood celebrities and you’re right! You’ll find raves from several of them right on the covers of both her books. You can read my review of her earlier book here but let’s talk about her second cookbook for a minute.
Sweet, Savory, & Free not only has mouth-watering desserts like Tiramisu Cupcakes, Candy Bar Cookies, Trail Mix Macaroons, and Chocolate Rosemary Donuts, but it also has colorful “want-now” savory recipes, such as Yam Gnocchi with Sriracha Pesto, Pot Pie Primavera, Creamy Minestrone, and Eggplant Parmezan Florentine. Oh, and bread—super appealing breads like Challah, “Rye” Bread Focaccia, Buttery Garlic Twists, and Kalamata Rustic Boule. There’s even more yumminess than those recipes but that’s a “little taste” for you!
Gluten-Free Tropical Pineapple Ginger Muffins
UPDATE: On April 4, 2023, Gluten-Free Watchdog issued a new statement, Gluten-Free Watchdog Cannot Recommend Any Brand of Gluten-Free Oats. Read the full statement here. This statement was followed by details on recent testing results of gluten-free products that contain oats., which showed 30% of the labeled gluten-free oat products tested contained quantifiable gluten.
This statement was followed by details on recent testing results of gluten-free products that contain oats, which showed 30% of the labeled gluten-free oat products tested contained quantifiable gluten. I’m not eating any oats and I urge all of my readers who eat gluten free for medical reasons to also abstain.
Debbie says: “Whenever I talk about any pineapple recipe I’m developing, my friends are always adamant I should make them upside down. I’m all about yogi inversions to get a new perspective on life, but for my pineapples, I prefer them not to have vertigo. But despite being upright, these pineapple muffins have the power to transport you to a tropical island where coconuts abound and ginger is the spice of life. The streusel helps caramelize the pineapple so that you get all that gooey goodness without making the pineapple stands on its head.”
- 2 cups all-purpose gluten-free flour
- 2 teaspoons sodium-free baking powder
- 3 teaspoons ginger powder
- 1 teaspoon baking soda
- ½ teaspoon guar gum
- ¼ teaspoon turmeric
- ¼ teaspoon fine sea salt
- ¼ cup applesauce
- ¼ cup coconut nectar
- ¼ teaspoon stevia powder
- ½ cup pureed pineapple
- 1 cup any plant-based milk
- ½ cup fresh or frozen (thawed) pineapple, cut into 1/4-inch chunks
Streusel Topping Ingredients
- 1/3 cup certified gluten-free purity protocol oats, ground (I use a coffee grinder)
- ¼ cup shredded, unsweetened coconut
- ¼ cup coconut sugar
- Preheat the oven to 350°F. Line a standard 12-cup muffin tin with paper baking cups.
- Whisk together the flour, baking powder, ginger powder, baking soda, guar gum, turmeric and salt in a large bowl. Make a well in the middle.
- Add the applesauce, coconut nectar, and stevia and stir to combine. Add the pureed pineapple and plant based milk, and stir until the liquid is absorbed and the batter is smooth. Fold in a ¼ cup pineapple chunks.
- Spoon the batter into the prepared muffin tin, dividing it evenly. Each cup should be about three-quarters full. Top the muffins with the remaining pineapple chunks.
- To make the streusel, whisk together the oats, coconut and coconut sugar in a small bowl. Top each muffin with the streusel, dividing it evenly.
- Bake the muffins until they are a light golden brown and bounce back slightly to the touch, about 18 minutes. Rotate the muffin tin from front to back halfway through baking.
- Transfer the muffin tin from the oven to a wire rack and let sit for 15 minutes before removing the muffins to cool completely.
- Keep muffins in an airtight container for up to 3 days, or wrap and freeze for up to 3 months.
Makes 12 standard muffins.
Reprinted with permission from Debbie Adler and BenBella Books.
More Gluten-Free Muffin Recipes (and More) from Plant Power Rising That You Should Check Out
~ Dillicious Herb-Stuffed Muffins (featured on gfe)
~ Salted Caramel Apple Muffins (featured on gfe)
~ Glazed Lemon Wonuts (Waffle/Donuts)
Sweet, Savory, and Free: Insanely Delicious Plant-Based Recipes without Any of the Top 8 Food Allergens (3 winners; co-sponsored by Debbie Adler and gfe)
Take a look on Amazon (I recommend using the “Look Inside” feature on the left side of the book’s Amazon page) or read my notes above to learn more about Debbie’s latest cookbook.
~ Baking/Cooking Ingredients:
UPDATE: This giveaway is closed.
Grand Prize Giveaway
UPDATE: This giveaway is closed.
Originally published March 25, 2018; updated April 17, 2023.