Ahhhh sweet summer nights, sipping Pina Colada’s on a beach front somewhere wonderful… all just a dream for this heavily pregnant mother of a toddler! Doesn’t mean I can’t bake some super tasty muffins! Because cocktails and muffins totally compare. Excuse me while I go sob in the corner for a moment…. Rightio! Back again! This pregnant mumma is also living in the icy start of winter, where our pipes are already starting to freeze in the mornings and our windscreens need to be scraped of ice before driving anywhere. So sure, why not tropicana on your tastebuds! Liven things up!
These Pina Colada Muffins are a delicious combination of some of my favourite things.
Coconut, lots of coconut.
Lime. Sweet, sweet (or sour) lime.
Plus a few other healthy yummos like chia seeds, yoghurt and banana to make these Pina Colada Muffins totally guilt free. They are both egg free and nut free making them perfect for school lunches and toddler afternoon teas. And with only 2 Tbsp of coconut sugar added you can confidently even give these as a little baby led weaning treat too!
Legoman’s verdict… “They’re sweet. They’re good.”
Possum’s verdict… “Deliiiccccciiiiioooooooooouuuusssss. I want more muffin!”
I have really wonderful memories of sipping Pina Colada’s on Tonsai Beach in Thailand, with the freshest of fresh coconut and pineapple in them. Swinging in a hammock. Watching the lightning flash across the ocean. Off I go day dreaming again…
These Pina Colada Muffins are quite a moist mix so when baking make sure to give them a little skewer test to check if they are done. I had to keep putting them back in the first round, I think I was a bit too excited to try them!
Pina Colada Muffins – Makes ~16 mini muffins
225g tin pineapple pieces in natural juice
2 Tbsp chia seeds
1 cup SR flour
1 cup desiccated coconut
1 tsp baking powder
270ml tin coconut cream (I use Ayam brand as it’s 100% pure coconut, not watered down or thickened)
2 bananas, mashed
2 Tbsp coconut sugar
2/3 cup full fat plain yoghurt
2 Tbsp coconut oil melted
Zest of 1 lime
1. Strain off the juice from the pineapple into a medium bowl. Add the chia seeds to the juice and let soak for 15 mintues
2. Meanwhile, preheat the oven to 200°C and grease a mini muffin pan.
3. Combine desiccated coconut, SR flour, baking powder, coconut sugar and lime zest in a large mixing bowl.
4. Mash bananas and stir through pineapple pieces.
5. Whisk together coconut cream and the chia seed mixture.
6. Combine chia/coconut mix, pineapple/banana mix, dry mix and yoghurt.
7. Spoon into muffin pan and bake for 20-25 minutes, check with a skewer that they are cooked right through as this is quite a moist mixture.
I had to add in this photo of the pineapple pieces. The sunshine through the bowl was making such beautiful patterns. And that photo of the whisk is actually a colour photo, looks black and white. Pretty groovy 🙂 I hope these Pina Colada Muffins add some tropical sunshine to your day! Enjoy!
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