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Pina Colada Muffins Recipe
These Pina Colada Muffins are gluten-free, dairy-free and are filled with pineapple and coconut. They are the perfect way to start the day and give you a taste of summer all year long!
Course Breakfast, Dessert
Cuisine American
Prep Time 10 minutes minutes
Cook Time 25 minutes minutes
Total Time 35 minutes minutes
Servings 12 muffins
Calories 277 kcal
Preheat oven to 350 degrees.
In a small bowl, combine almond flour, coconut flour, baking powder, baking soda, and salt. Set aside.
In a separate bowl, whisk together eggs, honey, and coconut sugar. Whisk in melted coconut oil. Add Silk Vanilla Coconutmilk and vanilla.
Add dry ingredients from the small bowl. Gently stir and fold until just combined.
Stir in crushed pineapple and 1/2 cup of shredded coconut.
Divide between 12 paper-lined muffin cups.
Sprinkle the remaining shredded coconut.
Bake at 350 degrees for 23-25 minutes. Allow the muffins to cool completely in the pan.
Calories: 277 kcal | Carbohydrates: 30 g | Protein: 4 g | Fat: 16 g | Saturated Fat: 8 g | Cholesterol: 27 mg | Sodium: 194 mg | Potassium: 135 mg | Fiber: 3 g | Sugar: 23 g | Vitamin A: 50 IU | Vitamin C: 2.3 mg | Calcium: 71 mg | Iron: 1.1 mg