Craving pineapple upside down cake but worried about portion control? Muffin tins to the rescue! Each individual cake is not only delicious, but beautiful—perfect for summer soirées.
Ingredients
- 12 pineapple rings
- ¼ cup coconut oil
- ¼ cup coconut sugar
- ½ cup coconut flour
- 6 Tbsp Vanilla Vega Sport® Performance Protein
- 4 Tbsp almond meal
- 8 Tbsp coconut sugar
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup + 4 Tbsp coconut milk
- 2 Tbsp ground flaxseed
- 6 Tbsp water
- 2 tsp vanilla extract
- 4 Tbsp coconut oil
Preparation
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Preheat oven to 325F and spray a muffin tin with oil.
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Melt ¼ cup of coconut oil and mix in ¼ cup coconut sugar.
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Into each muffin tin compartment lay a pineapple ring, and evenly divide the coconut sugar mixture between the compartments.
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In a bowl, combine coconut flour, protein, almond meal, coconut sugar, baking powder, and salt. Mix well.
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Mix flaxseed and warm water and let sit for 1 minute.
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In another bowl, combine coconut milk, flaxseed and water mixture, vanilla and coconut oil. Mix well and then combine with dry ingredients.
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Divide mixture evenly in muffin tin. Bake for 25 to 30 minutes, until cake is firm and a toothpick comes out clean. Cool before flipping out of muffin tins.
