Description
You won't believe that these 10 ingredient Healthy Pineapple Upside Down Cupcakes are a good for you! This simple recipe is gluten free, vegan and oil free.
Ingredients
Scale
For the upside down pineapple:
- 4 cups chopped pineapple
- 1/4 cup coconut sugar
Dry ingredients:
- 2 cups gluten free oat flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet ingredients:
- 1 1/4 cup full fat coconut milk
- 1 cup packed pitted dates
- 1/4 cup maple syrup
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
Instructions
- Preheat the oven to 350 degrees. Spray a muffin tin with nonstick cooking spray.
- Add the pineapple and coconut into a nonstick skillet. Cook over medium-high heat, stirring frequently, until the pineapple has softened and has formed a caramel sauce. Spoon the pineapple into the bottom of each muffin cup.
- Add all the wet ingredients into a blender and blend until smooth, scraping down the sides as needed.
- Whisk together all of the dry ingredients in a bowl. Add the wet into the dry and stir to combine. Spoon the batter into the muffin cups. Bake for 20-24 minutes, or until a skewer inserted into the center comes out clean. After 5 minutes, transfer the cupcakes onto a cooling rack and cool completely.