Vegan Pineapple Upside Down Cupcakes

Vegan Pineapple Upside Down Cupcakes


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


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.



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