Pina Colada Muffins
These Pina Colada Muffins are based on my one of my favourite muffins at the rink, back as a kid. Pineapple and coconut are always a great way to start the day!
Servings: 12 Muffins
Calories: 301kcal
Equipment
- Muffin Tin
Ingredients
- 2-¼ cups all-purpose flour
- 2 cups coconut flakes sweetened or not, divided
- 1 cup brown sugar
- 2 tsp. baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 2 eggs lightly beaten
- ¾ cup coconut milk
- ½ cup butter melted and cooled
- 1 cup pineapple puree*
- 1 tsp. rum extract
Instructions
- Preheat oven to 375 F. Line 12 muffin cups with liners, or spray with baking spray.
- In a large bowl, combine flour, 1 cup of the coconut, brown sugar, baking powder, baking soda, and salt. Make a well in center of flour mixture; set aside.
- In another bowl, combine eggs, coconut cream, melted butter, pineapple puree, and rum extract. Add egg mixture all at once to the flour mixture.
- Stir just until moistened (batter should be lumpy.) Divide batter between 12 prepared muffin cups, filling each to almost full. Sprinkle remaining coconut over muffin batter in cups.
- Bake in a 375 degree F oven for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean.
- Cool in muffin cups on a wire rack for 5 minutes, before serving
Notes
* For pineapple puree, I drained a 20 oz can of pineapple chunks, then pureed the chunks. You can use crushed pineapple if you would like, just drain it really well first!
Nutrition
Calories: 301kcal | Carbohydrates: 29g | Protein: 3g | Fat: 21g | Saturated Fat: 16g | Cholesterol: 48mg | Sodium: 301mg | Potassium: 173mg | Fiber: 3g | Sugar: 22g | Vitamin A: 286IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 2mg
