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

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings muffins

Calories 277kcal

Author Tonia Larson

Ingredients

2 eggs
1/2 cup honey
1/2 cup coconut sugar
1/3 cup coconut oil melted
1/2 cup Silk Vanilla Coconutmilk
1 teaspoon vanilla
1 1/2 cups almond flour
1/2 cup coconut flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup crushed pineapple well drained
1/2 cup shredded coconut
1/3 cup shredded coconut

Instructions

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.

Nutrition