Pineapple Stuffed Cupcakes


I had a pineapple and was determined to make a yummy recipe with it. It only has 1 tbsp of sweetener in the entire recipe! You will be covered in cupcake batter with this one..

1 1/2 cups fresh pineapple (can would work as well)
1 tbsp honey
1/3 cup unsweetened coconut flakes
1 1/2 cups almond meal
1/4 cup coconut flour
1/4 cup oats can sub with 1/4 cup almond flour
dash of vanilla
1 near death banana
2 eggs or 2 flax eggs
2 tbsp applesauce
1/2 tsp baking soda

First, combine almond meal, coconut flour, vanilla, banana, apple sauce, baking soda, and eggs in a food processor. Scoop into a bowl and mix in oats.

Rinse out the food processor and preheat oven to 350 degrees.

Next, sauté pineapple and honey on low-medium heat.
Process 1/3 cup unsweetened coconut flakes, then add in pineapple and honey.

Line a cupcake pan with liners, I only have christmas cupcake pan…


This is where the fingers come into play. Scoop a spoonful of batter and work up the sides of the cupcake liner.
Spoon some pineapple mixture into the muffin and top with more bater.
Use your fingers to make sure the batter covers all the pineapple.

Bake for 30-35 minutes. When they come out they will feel kind of moist, but that is because the pineapple has a lot of juices.

They are best fresh out of the oven. You need to store them in the fridge. They still taste good if you heat them up, but not as good as right out of the oven. I made them while jon was at work and he came home and I heated them up for him and he loved them. Because I had one straight out of the oven and heated up…there was definitely a difference.


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