Craving pineapple upside down cake but worried about portion control? Muffin tins to the rescue! Each individual cake is not only delicious, but beautiful—perfect for summer soirées.
- 12 pineapple rings
- ¼ cup coconut oil
- ¼ cup coconut sugar
- ½ cup coconut flour
- 6 Tbsp Vanilla Vega Sport® Performance Protein
- 4 Tbsp almond meal
- 8 Tbsp coconut sugar
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup + 4 Tbsp coconut milk
- 2 Tbsp ground flaxseed
- 6 Tbsp water
- 2 tsp vanilla extract
- 4 Tbsp coconut oil
Preheat oven to 325F and spray a muffin tin with oil.
Melt ¼ cup of coconut oil and mix in ¼ cup coconut sugar.
Into each muffin tin compartment lay a pineapple ring, and evenly divide the coconut sugar mixture between the compartments.
In a bowl, combine coconut flour, protein, almond meal, coconut sugar, baking powder, and salt. Mix well.
Mix flaxseed and warm water and let sit for 1 minute.
In another bowl, combine coconut milk, flaxseed and water mixture, vanilla and coconut oil. Mix well and then combine with dry ingredients.
Divide mixture evenly in muffin tin. Bake for 25 to 30 minutes, until cake is firm and a toothpick comes out clean. Cool before flipping out of muffin tins.