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!
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!
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
- 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.
- 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.