Vegan Pineapple Upside Down Cupcakes
For the upside down pineapple:
4 cups chopped pineapple
1/4 cup coconut sugar
2 cups gluten-free oat flour
1/2 teaspoon baking soda
1/4 teaspoon salt
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
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.