PIÑA COLADA MUFFINS

Nothing says summertime like the sweet combination of pineapple and coconut! From beachside getaways to poolside sipping, the official symbol of carefree days is a slushy, tropical drink. But why wait? We took one of our favorite flavors of the season and created a sweet, gooey muffin that you’ll want to make over and over again.

SERVINGS

16

INGREDIENTS

  • Muffins
  • 2

    eggs

  • 2

    cups gluten free flour or oat flour

  • 2

    cups crushed of finely diced pineapple

  • 1/2

    cup coconut sugar

  • 1/3

    cup coconut oil

  • 1/2

    cup pineapple juice

  • 1/2

    tsp. salt

  • 1

    tsp. vanilla extract

  • 2

    tsp. baking powder

  • 1/2

    tsp. baking soda

  • Coconut Pineapple Glaze
  • 1/3

    cup coconut butter

  • 1/2

    cup crushed pineapple with juice

DIRECTIONS

STEP 1: Start by preheating your oven to 375° degrees. In a large bowl, combine all ingredients and mix until throughly blended, but do not over mix.
STEP 2: Spray muffin pan with all natural, non-stick spray or line the pan with paper liners. Pour mixture into muffin pan about 3/4 of the way full and place it in the oven. Bake for 20 to 25 minutes until lightly golden on top, or until toothpick comes out clean.
STEP 3: Add coconut butter & crushed pineapple in saucepan. Place on stove and let simmer on low for 10 minutes until melted. We topped our muffins with toasted coconut and all natural maraschino cherries.

COMMENTS 6

  1. Hey Karena & Katrina, I was looking for the piña colada muffins recipe and I’ve found two. This one seems wrong because it has ingredients as celery or cilantro. Thanks!

  2. These are so good and yummy. Even my parents who have the biggest sweet tooth loved them.

  3. Just wondering where to find the coconut butter. These are my favorite muffins and I always make them without the glaze. Iv live in Florida and have tried trader joes, Publix and Walmart.

    1. you can make your own by taking a bag of unsweetened coconut flakes and pulsing it in your food processor until it becomes creamy. it might take 5-7 minutes or more depending on your machines blade. i think its cheaper to make then to buy! hope that helps girl! :)

  4. Anyone else need to add more liquid? Wondering if that’s what I needed? These tasted great but were dry and crumbly. Ended up just mixing with yogurt because we couldn’t eat them as muffins.

  5. Anyone tried making the muffins with a flax egg or any other egg substitute and had great results? Would love to make these, look delicious.

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