paleo-pineapple-muffin-with-lime-frosting

Pineapple Muffins with Lime Frosting

If ever there was a muffin that says ‘summer holidays’ it’s these bad boys!
I’m jetting off home this week to grab a piece of Aussie sunshine and as luck would have it, I’ll be spending our beloved Australia Day on the Gold Coast.
So in celebration, I give you these tropical-tasting muffins. Here’s to you Queensland and your forever-tacky eyesore the ‘Big Pineapple’!
(If you have no idea what I’m talking about, google it, and have a laugh at our wierd obsession with building huge, ugly monstrosities around the country. There’s the Big Banana, the Big Merino, the Big Prawn, you get my drift…..)

INGREDIENTS…

For the muffins…
1 1/2 cups almond flour
1/2 cup desiccated coconut
1/2 cup coconut flour, sifted
1 teaspoon baking powder
1 teaspoon baking soda
Pinch sea salt
5 eggs
1/2 cup honey
200 grams fresh pineapple
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
Zest of 1 lime

For the frosting…

1/2 cup cashew butter
2 tablespoons desiccated coconut
1 tablespoon coconut oil
2 tablespoons honey
Juice of 1 1/2 limes

Preheat oven to 180 degrees Celsius.
Line a 12 hole muffin pan with paper cases.
Mix all dry ingredients together in large bowl.
Whizz pineapple pieces in food processor for few seconds to a chunky purée.
Add the pineapple along with everything else to the dry ingredients and combine well.
Spoon into the paper cases and smooth top a little.
Bake for 25-30 minutes.

While they are cooling, mix together all frosting ingredients.
Pop a spoonful of frosting on each muffin.
Decorate with lime zest and toasted coconut flakes.