Yield: 12 large muffins
2 eggs
1 1/4 cup finely diced pineapple
1/2 cup soynut butter (or peanut butter if not allergic)
1/2 cup coconut milk
2 cups brown rice flour
1 3/4 tsps baking powder
1 tsp baking soda
1/2 tsp sea salt (optional)
1/2 cup finely diced dates

1. Preheat the oven to 350°F. In a blender, add the eggs, pineapple, soynut butter and rice milk and blend until smooth.
2. In a separate bowl, mix together the flour, baking powder, baking soda and salt. Add the flour to the egg mixture and pulse until thoroughly incorporated. Add the dates and pulse again until evenly distributed.
3. Pour the batter into 12 muffin tins and bake for about 15 minutes. If making a loaf, bake for about 45 minutes.

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