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You won't believe that these 10 ingredient Healthy Pineapple Upside Down Cupcakes are a good for you! This simple recipe is gluten free, vegan and oil free.


1 tray

Total time

0 minutes




  • 4 cups chopped pineapple
  • ¼ cup coconut sugar
  • 2 cups gluten free oat flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1¼ cup full fat coconut milk
  • 1 cup packed pitted dates
  • ¼ cup maple syrup
  • 2 teaspoons vanilla extract
  • 1 teaspoon apple cider vinegar


  1. Preheat the oven to 350 degrees. Spray a muffin tin with nonstick cooking spray.
  2. 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.
  3. Add all the wet ingredients into a blender and blend until smooth, scraping down the sides as needed.
  4. 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.
  5. View the recipe instructions at Catching Seeds

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