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).
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.