A Gluten Free Recipe

Pineapple Almond Muffins

A Gluten Free Recipe Pineapple almond was one of my favourite frozen yogurt flavours growing up.  That combination of fruit and nuts reappears in these lightly spiced muffins.  Given that they are gluten free, I was surprised at how authentic their texture was.  Eggs and buckwheat work well together though, as previous recipes like Chocolate Buckwheat Waffles have proved.  Still, my expectations were exceeded.  I could hardly believe that these were wheat free!

A gluten free and dairy free recipe

With the holidays coming up, I plan to make more of this bread as loaves to give away.  I doubt anyone will be able to tell this recipe is gluten free.  The taste and texture are delicious, which puts me in the mood to share it.  With this recipe, you can enjoy some pineapple almond goodness too!

A gluten free recipe

Recipe for Pineapple Almond Muffins


  • 2 cups buckwheat flour (I used light buckwheat)
  • 1 cup ground almonds
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves or cardamom
  • 1/2 teaspoon sea salt
  • 1 cup pineapple puree
  • 3/4 cup oil
  • 1 cup packed golden or dark brown sugar
  • 1/4 cup pure honey
  • 3 eggs
  • 1/2 teaspoon almond extract
  • 1/4 cup sliced almonds


  1. Combine flour, ground almonds, salt, baking soda, baking powder, cinnamon, and cloves.  In a separate mixing bowl, blend together sugar, oil, honey, and eggs.  Stir in almond extract and pineapple.  Add dry ingredients and blend well to form a semi-thick batter.
  2. Preheat oven to 350 degrees F (180 C).  Pour batter into lightly greased muffin liners or cups.  Top with sliced almonds.  Bake muffins for about 15 minutes, until toothpick inserted into the center comes out clean.  If making loaves, pour batter into loaf pans lined with greased parchment.  Bake for 30 minutes or longer, until toothpick comes out clean.

I’m sharing this at Marvelous Mondays, Traditional Tuesdays , Allergy Free Wednesdays,

Wednesday Whatsits and Pennywise Platter.


16 thoughts on “Pineapple Almond Muffins

    1. I used 1 cup of almond meal that I bought at a bulk foods store. Sometimes it is called almond flour. However, I’ve heard that you can make your own almond meal. If you try it, I think you have to be careful that you don’t process the almonds into almond butter. I hope you get to enjoy the muffins soon!

  1. Could you use Bob’s Red Mill Gluten Free All Purpose Baking Flour in place of Buckwheat Flour?

  2. Pineapple and Almond sound like a great combo! Stopping by from Saturday Dishes. We are taking over in January. Thank you for linking up. We hope you continue to do so.

  3. Pineapple and Almond sound great together. Stopping by from Saturday Dishes. We are taking over in January. Thank you for linking up. We hope you continue to do so!

  4. Loooooved this, I made it with dark Buckwheat flour and my cupcakes came out very dark but delicious. Thank you so much

  5. Hi! I understand this is kind of off-topic however I had to ask.
    Does building a well-established blog like yours take a lot of work?
    I’m completely new to blogging however I do write in my
    journal everyday. I’d like to start a blog so I will be able
    to share my own experience and thoughts online. Please let me
    know if you have any suggestions or tips for new aspiring blog owners.

    1. There are certainly some great resources out there to help you find your way. I’ve got some experience, but I’m not an expert. Perhaps you could consult Problogger for more advice: http://www.problogger.net/ There’s a helpful article featured there that covers what a new blogger has done in her first 3 months.

    1. Pineapple in muffins is SO good! And if you veganize the recipe, you won’t have to worry about the pineapple affecting the egg protein. You should go for it!

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