BY Ceres Organics


Ready in 1 hour | Serves 12



2½ cups gluten-free baking mix (*see Cook's tip below)

2 tablespoons Organic Coconut Flour, Mini-pack

2 tablespoons Organic Ground Flaxseed

2 tablespoons Supernatural Foods Raising Powder (baking powder)

1 teaspoon baking soda

½ teaspoon Natural Sea Salt (ground)

¼ teaspoon ground nutmeg

1 teaspoon Organic Vanilla Extract

¼ cup Organic Coconut Oil, Virgin Cold-Pressed (melted over hot water)

½ cup coconut yoghurt

2 free-range eggs

½ cup Private: Organic Panela Sugar

½ cup Almond Non-Dairy Beverage – Unsweetened

1 cup Organic Pineapple Chunks in Fruit Juice (drained and chopped)

¼ cup Organic Crystallised Ginger (finely minced)


2 cups Organic Icing Sugar

¼ teaspoon ground nutmeg

Almond Non-Dairy Beverage – Unsweetened


Preheat oven to 180°C and line a standard 12-muffin tin.

In a large bowl, whisk together the dry ingredients (except sugar).

In a medium bowl, whisk together vanilla extract, oil, yogurt, eggs, sugar and almond milk.

Combine wet mixture with dry mixture in the large bowl and give it a good stir to remove lumps.

Fold in the pineapple pieces and crystallized ginger.

Fill muffin pans and bake for 15 – 20 minutes, or until toothpick inserted into the middle of the muffin comes out clean. Remove from oven and let cool.

Combine the icing sugar and nutmeg. Mix in almond milk in small portions until you get a ‘pourable’ consistency. Drizzle over muffins.

*Cook’s tip: Make your own Gluten-free Baking Mix and keep it handy for use anytime: Combine 1¼ cups Ceres Organics White Rice Flour, 1 cup Ceres Organics Tapioca Flour and ½ cup Ceres Organics Corn Starch.