Pineapple Coconut Muffins with Macadamia Butter
These indulgent muffins are naturally gluten-free thanks to oats and oat flour. And the vegan macadamia butter that goes along with them is utterly sinful. A trip to Hawaii in each scrumptious bite!
  • For the Gluten-Free Muffins:
  • 1 ¼ cup rolled oats
  • 1 ½ cup oat flour
  • ½ cup dried coconut flakes (sweetened OR unsweetened)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup plain, low fat yogurt
  • ½ cup coconut milk (room temp, blend well before measuring)
  • ⅓ cup brown sugar
  • ⅓ cup coconut oil (melted)
  • 1 lightly beaten egg (room temp)
  • ½ ripe banana mashed
  • 1 cup diced, fresh pineapple + extra for topping
  • For the Vegan Macadamia Butter:
  • 1½ cup roasted, salted macadamia nuts
  • Drizzle of agave (or maple) syrup
  • 2 Tbsp coconut oil
  1. For the Muffins:
  2. Preheat oven to 375°
  3. Mix rolled oats, yogurt and coconut milk together in a bowl. Let stand for 10 minutes.
  4. Now, combine oat flour, salt, sugar, dried coconut flakes, baking powder and baking soda in a separate bowl. Set aside.
  5. Dice pineapple and mash banana. Combine mashed banana, pineapple, egg and oil together in a bowl and add to the rolled oat mixture. Mix well.
  6. Now add dry oat flour mixture to rolled oat mixture and mix together well.
  7. Fill greased or lined muffin cups ⅔ of the way. Bake for approximately 16-20 minutes.
  8. For the Macadamia Butter:
  9. Place macadamia nuts, coconut oil and agave in food processor and whiz until very creamy and smooth. (Give your food processor breaks if you start to smell smoke!) Place in fridge to set.
Recipe by Pretty Hungry at