Datil Chocolate Pineapple Muffins

Datil Chocolate Pineapple Muffins

Total Time: 40 minutes

Yield: 12-14 muffins

Datil Chocolate Pineapple Muffins


  • 1/2 Cup melted Coconut Oil
  • 1/2 Cup Maple Syrup
  • 1/4 Cup Organic Sugar
  • 1 Tablespoon Vanilla Extract
  • 8 ounces crushed Pineapple
  • 2 Cups organic White Flour
  • 1 Tablespoon Baking Powder
  • 1/2 Tablespoon Baking Soda
  • pinch salt
  • 2/3 Cup dairyfree Chocolate Chips (such as Gefen or Enjoy Life)
  • 5 Datil Peppers (lightly de-seeded and chopped small)


Preheat oven to 350 and put liners in a cupcake tray.

Mix wet ingredients in a large bowl (including the pineapple), dry ingredients in a separate smaller bowl. Using 10 strokes, incorporate dry into wet. Using another 10 strokes, fold in the chocolate chips and datil peppers. This stroke count is to ensure you aren't overstimulating the gluten in the flour-- this mistake will make your muffs HARD!

Spoon into your muffin tin liners almost all the way to the top, bake for 25 minutes.