- 2 cups almond meal
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp almond extract (can sub vanilla extract)
- 1/2 cup coconut milk
- 1 1/2 cups finely chopped pineapple (canned or fresh)
- 4 eggs
- 1/2 cup unsweetend coconut flakes
Preheat oven to 350 degrees and grease muffin tins.
In a large bowl, give the eggs a quick whisk. Add in the rest of the ingredients (in no particular order) and stir everything until it’s incorporated.
Scoop into muffin tins (lined with paper liners or just greased).
*You can use an ice cream scoop so each tin gets the same amount.
Bake for 20-25 minutes, until the tops are golden brown and a knife inserted comes out clean.
Cool in the pan for 5-10 minutes, then remove from pan and continue cooling on a wire rack.
Store in an air tight container up to 3 days (maybe longer)
Makes 12-18 muffins, depending on the size of your pan.