Ingredients

The following ingredients have 6 Servings
  • 1 cup crushed pineapple
  • 8 pitted medjool dates
  • 1/2 cup light coconut milk ((or any non-dairy milk))
  • 1 1/4 cup oat flour
  • 1 tbsp baking powder
  • 1/2 tsp turmeric
  • Cream from a 15-oz can of full-fat coconut milk, chilled ((*see note))
  • 1-2 tbsp sweetener of choice
  • Unsweetened shredded coconut

Instruction

  • Preheat the oven to 350F.
  • In a blender, combine the pineapple, dates, and coconut milk. Blend on high until well combined.
  • Add the oat flour, baking powder, and turmeric. Blend very briefly just to combine.
  • Divide into 6 lightly greased muffin cups filling each 3/4 of the way. Smooth the tops.
  • Bake for 25 minutes at 350F. 
  • Remove from the oven and cool completely.
  • For the frosting, whisk/beat together the coconut cream and sweetener until light and smooth.
  • Frost your cooled cupcakes, top with shredded coconut, and enjoy!