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Pina Colada Muffins
Pina Colada Muffins are filled with pineapple and coconut for the perfect tropical treat for breakfast or afternoon snack.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Breakfast, Snack
Cuisine:
American
Keyword:
pineapple, coconut, macadamia, nuts, muffin, recipe
Servings:
12
Servings
Calories:
251
kcal
Author:
Lisa Johnson
Equipment
Muffin Pan
Ingredients
¼
cup
oil
½
cup
granulated sugar
1
large
egg
1
cup
full-fat coconut milk
shake well before using
1
teaspoon
rum extract
1 ½
cups
unbleached, all-purpose flour
1
teaspoon
baking powder
1
teaspoon
baking soda
½
teaspoon
fine sea salt
1
cup
crushed pineapple, well drained
½
cup
shredded coconut, unsweetened
½
cup
chopped macadamia nuts
or nuts of your choice
Instructions
Preheat oven to 350 degrees. Line a muffin pan with paper liners or spray with cooking spray. Set aside.
Whisk the oil, sugar, egg, coconut milk and rum extract together in a large bowl.
Stir in the flour, baking powder, baking soda, and sea salt. Mix just until blended.
Fold in the pineapple, coconut and macadamia nuts.
Stir until well combined without over mixing.
Scoop the batter into the prepared pan.
Bake until golden, about 20 minutes. Remove from oven and place on a wire rack to cool.
Serve warm or at room temperature.
Notes
Make sure the crushed pineapple is drained very well. We don’t want too much extra moisture to thin the batter.
I needed to make mine dairy-free so I used canola oil. Feel free to substitute unsalted butter or coconut oil if you prefer.
This recipe uses canned, full-fat coconut milk (like Thai Kitchen) NOT Coco Lopez Cream of Coconut.
All ovens cook differently, your baking time may vary.
Nutrition
Calories:
251
kcal
|
Carbohydrates:
26
g
|
Protein:
3
g
|
Fat:
16
g
|
Saturated Fat:
7
g
|
Cholesterol:
16
mg
|
Sodium:
199
mg
|
Potassium:
164
mg
|
Fiber:
2
g
|
Sugar:
12
g
|
Vitamin A:
32
IU
|
Vitamin C:
2
mg
|
Calcium:
31
mg
|
Iron:
2
mg