Healthy Upside Down Pineapple Cupcakes

Recipe by Catching Seeds

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.

Ingredients

• 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

Method

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.

View the recipe instructions at Catching Seeds