Paleocity Life

Pina Colada Muffins

PinaColadaMuffins

Pina Coladas!! Is there a better frozen drink out there? If there is I really don’t want to know about it. My obsession with Pina Coladas started when I was really young and in the summertime my mom would let me order virgin Pina Coladas at restaurants. We didn’t realize how easy, and I’m sure more nutritious, they are to make at home with frozen fruit. Nowadays I make my tropical smoothie, which is basically a virgin pina colada, at least once a week.

And since I’m on vacation this week I have had many real Pina Coladas on the beach! But I wanted to make a tropical recipe that you can make and have for breakfast or a snack.

These Pina Colada muffins take the 2 yummy flavors of pineapple and coconut and puts them into one amazing handheld breakfast. They are also great as leftovers, just let the muffins come to room temperature before eating leftovers.

Makes 6 muffins.

Ingredients:
¼ cup coconut flour
2 eggs
¼ cup pineapple juice
2 tbsp maple syrup
1 tbsp coconut oil, melted
½ tsp vanilla extract
¼ tsp baking soda
a pinch of salt
½ cup shredded coconut
¼ cup pineapple, finely diced

Heat oven to 350° and line a muffin pan with silicone muffin cups. (You can use paper muffin cups, but silicone cups work better for these muffins.)

In a medium sized bowl add the coconut flour, eggs, pineapple juice, maple syrup, coconut oil, vanilla extract, baking soda and salt and mix well until combined.

Fold in the shredded coconut and diced pineapple.

Add ¼ cup of the dough to each muffin pan and bake for 25 minutes until the muffins are lightly browned.

Cool for 10 minutes and serve.

PinaColadaMuffinsPlated

Enjoy!

Pina Colada Muffins
Serves 2
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Prep Time
10 min
Cook Time
25 min
Total Time
25 min
Prep Time
10 min
Cook Time
25 min
Total Time
25 min
Ingredients
  1. ¼ cup coconut flour
  2. 2 eggs
  3. ¼ cup pineapple juice
  4. 2 tbsp maple syrup
  5. 1 tbsp coconut oil, melted
  6. ½ tsp vanilla extract
  7. ¼ tsp baking soda
  8. a pinch of salt
  9. ½ cup shredded coconut
  10. ¼ cup pineapple, finely diced
Instructions
  1. Heat oven to 350° and line a muffin pan with silicone muffin cups. (You can use paper muffin cups, but silicone cups work better for these muffins.)
  2. In a medium sized bowl add the coconut flour, eggs, pineapple juice, maple syrup, coconut oil, vanilla extract, baking soda and salt and mix well until combined.
  3. Fold in the shredded coconut and diced pineapple.
  4. Add ¼ cup of the dough to each muffin pan and bake for 25 minutes until the muffins are lightly browned.
  5. Cool for 10 minutes and serve.
  6. Enjoy!
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