Pina colada muffins
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins

(Paleo, gluten-free, dairy-free, no refined sugar)

Servings: 9
  • 2 eggs
  • 1/4 cup honey 75g
  • 1/4 cup coconut oil melted 62g
  • 2 tsp vanilla extract
  • 2 1/2 cups almond meal 300g
  • 1 tsp baking soda
  • 1 cup pineapple chunks 165g
  • 1/2 cup shredded coconut 30g
  1. Preheat oven to 350F. Line a muffin tin with paper liners.
  2. Mix eggs, honey, coconut oil and vanilla in a medium bowl until smooth.
  3. Add almond meal and baking soda and mix until just combined.
  4. Fold in pineapple chunks and coconut, being careful not to over-mix.
  5. Spoon the batter into the muffin tin, filling to the top.
  6. Bake for 25-30 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  7. Leave to cool in the tin for at least 10 mins before trying to remove but don't leave for too long or they will become soggy.