These pina colada muffins have all the flavours of the classic cocktail; coconut, pineapple, and rum. They are also gluten-free and dairy-free comprising coconut flour and tapioca starch for flour and coconut milk instead of dairy milk. The culminating ingredients make these muffins a delicious poolside treat or just a refreshing summertime dessert.
Preheat oven to 375°F. Line a muffin pan with baking cups (silicone or parchment).
In a bowl whisk together coconut flour, tapioca starch, baking powder, baking soda and salt.
In another bowl mix together eggs, coconut milk, melted coconut oil, maple syrup, vanilla extract and optional rum extract.
Add dry ingredients to wet mix and stir to combine. Fill batter into prepared pan. Top each muffin with pineapple dices and gently push them into the batter.
Bake muffins for 20-25 minutes until a toothpick inserted in the center comes out clean.
Notes
Nutrition facts for low-carb version using sugar-free syrup + omitting tapioca starch:144 cal, 6 net carbs, 4g sugar
Nutrition
Nutrition Facts
Piña Colada Muffins
Serving Size
1 muffin
Amount per Serving
Calories
167
% Daily Value*
Fat
12
g
18
%
Saturated Fat
10
g
50
%
Trans Fat
0.01
g
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
1
g
Cholesterol
55
mg
18
%
Sodium
127
mg
5
%
Potassium
95
mg
3
%
Carbohydrates
13
g
4
%
Fiber
2
g
8
%
Sugar
7
g
8
%
Protein
3
g
6
%
Vitamin A
83
IU
2
%
Vitamin C
3
mg
4
%
Calcium
35
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword pina colada cupcakes, pina colada muffins
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