- Wet Ingredients:
- 1 1/2 cups ryza vanilla
- 1 (19 ounce) can crushed pineapple with juice
- 1/2 cup coconut oil
- 1 tablespoon coconut oil, to grease muffin tins
- 1/2 cup turbinado raw sugar
- 1/2 cup agave nectar
- Dry Ingredients:
- 1 1/2 cups gluten-free all purpose baking flour
- 1 cup brown rice flour
- 3 teaspoons gluten free baking powder
- 1 1/2 teaspoons xanthan gum
- 1/2 teaspoon celiac sea salt
- Tropical Fruit Mixture:
- 2 ripe bananas, diced
- 1 cup macadamia nuts, cut in half
- 1 cup toasted unsulphured coconut
- 1/2 cup diced dehydrated unsulphured mango
- Double Coconut “Butter”:
- 1 cup coconut butter (not oil)
- 1/2 cup toasted coconut
- 1/4 cup agave nectar
- 1/4 cup ryza vanilla
- 1 pinch salt
- Preheat oven to 350 degree F (170 degrees C). Grease muffin tins with coconut oil.
- In a bowl mix together gluten-free all purpose baking flour and brown rice flour, salt, baking powder and xantham gum- set aside.
- In a small bowl, melt coconut oil either in microwave or over a double boiler.
- In a large bowl, using a hand mixer, whisk or mix on medium speed the coconut oil, raw sugar and agave nectar.
- Whisk in/mix in the Ryza rice milk, then the crushed pineapple.
- Slowly mix in the dry ingredients (in small amounts) to the wet mixture.
- Fold in the macadamia nuts, mango, banana and toasted coconut.
- Pour into greased muffin tins.
- Bake at 350 for 55 minutes (45 minutes for mini muffins).
- Allow to cool. Frost with double coconut butter.
- Double Coconut “Butter”: Using a hand mixer, whip all ingredients on high speed until smooth.
- Frost on muffins when cooled.