Take one bite of this (virgin!) piña colada muffin and you’re transported onto a tropical island, with waves crashing and steel drums playing in the background. Now, back to reality. It’s a Saturday morning and you’re in the mood to bake something delicious and different. This recipe really hits the spot. It’s also packed with pineapple, banana, coconut milk and oil, whole grains… and without too much added sugar, so you won’t feel guilty reaching for another one!
- 1 ¾ cups whole wheat pastry flour (or all purpose flour)
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 cup coconut milk
- ½ cup sugar
- 2 tablespoons coconut oil, melted
- 1 cup mashed banana
- ½ teaspoon ground ginger
- 1 cup fresh or frozen pineapple, cut into ¼ inch chunks
- ½ cup unsweetened coconut flakes
- Preheat the oven to 400 F. Line a muffin tin with liners, or grease with coconut oil.
- In a large mixing bowl, sift together the flour, baking powder, and salt. In a separate bowl, mix together the coconut milk, sugar, coconut oil, banana, and ginger. Add the wet ingredients to the dry ingredients, being careful not to overmix. Then, stir in the pineapple and coconut flakes.
- Fill each muffin cup 2/3 of the way full. Bake for 16-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Allow the muffins to cool, then serve.