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Pineapple Upside Down Cupcakes

Melanie McDonald
  • 33 minutes
  • Serves 6

INGREDIENTS

6 tsp

coconut sugar

around ¼ of a fresh pineapple or 1½ cups of prepared and cut pineapple chunks pineapple (, can be fresh or canned*)

60 g

/ ½ packed cup unsweetened shredded coconut (, desiccated coconut in the UK )

100 g

/ ½ cup sugar (, cane sugar, turbinado or coconut sugar are all ok)

150 g

/ 1½ cups rolled oats or oat flour (, sometimes called old fashioned oats. Quick oats will also work. See recipe notes if you do not have a high powered blender* (be sure to use certified gluten-free oats if necessary))

1/4 tsp

salt

1 tsp

vanilla extract

2 tsp

apple cider vinegar

30

mls / 2 tablespoons milk of choice

2 tsp

baking powder

1 tsp

baking soda (, bicarbonate of soda in the UK)