It’s like a pina colada in your mouth – but in muffin form!
Who loves the combination of pineapple and coconut in the classic drink – the pina colada? Well, let me introduce you to these pina colada muffins!
I have to give Grant the credit for the idea of this recipe. And thanks to my time at the Farmer’s Market, where I had to think a little bit on my feet to offer some new ideas throughout the season. I wanted to provide another option of a healthy (i.e. no refined sugar) muffin. And something different than just chocolate (although there is nothing wrong with chocolate in the slightest!). So I was brainstorming with Grant one night about what other recipes I might be able to use at the Farmers Market. And I remembered my strawberry basil muffin recipe.
But strawberries were kind of hard to come by as it was nearing the end of the season, and I really didn’t want to have to buy fresh strawberries every week I wanted to offer my muffins. So even though I love the flavor combination of strawberries and basil, I wanted to try something a little more easier to mass-produce. And I saw all my tins of pineapple in the cupboard. So my brain got to working …
Now, this recipe can be dry, and it can be incredibly crumbly. If you find that the batter just isn’t coming together, try adding 1 tbs of pineapple juice (from draining the chunks out of the tin). If too moist, add a little more almond meal (and remember for next time to drain the pineapple a little more). I found that when I was making these for the farmers market, just a little more pineapple juice helped the texture, as well as added a bit more flavor to the muffin part.
And who can resist big pineapple chunks in their muffin, as well as the sweetness of the coconut? I ask you … and let me know in the comments below what you think!
Pina colada muffins
(Paleo, gluten-free, dairy-free, no refined sugar)
Ingredients
- 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
Instructions
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Preheat oven to 350F. Line a muffin tin with paper liners.
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Mix eggs, honey, coconut oil and vanilla in a medium bowl until smooth.
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Add almond meal and baking soda and mix until just combined.
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Fold in pineapple chunks and coconut, being careful not to over-mix.
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Spoon the batter into the muffin tin, filling to the top.
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Bake for 25-30 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
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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.
