Tropical Banana Pina Colada Muffins

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We interrupt regular fall recipe posts to bring you this delicious tropical muffin, flavored with banana, coconut and sweet and juicy pineapple tidbits.

coconut-banana-muffins

I had bananas to bake with and decided to pair the sweet flavor of the overripe bananas with shredded coconut (two of my all time favorite ingredients for baking). Scanning my fridge, freezer and cupboard for an additional ingredient to add a little something, I came across a can of pineapple tidbits.

These sweet and delicious muffins will take you away to the tropics and get your mind off of the colder weather and inevitable arrival of winter.

My advice – Keep this recipe handy as needed to survive the cold and dark winter months. I know I will! 🙂

Tropical Banana Pina Colada Muffins

Makes 21 muffins

Ingredients

  • 2 cups whole wheat flour
  • 1 1/2 cup medium unsweetened shredded coconut
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 3 medium overripe bananas
  • 1/2 cup pure maple syrup
  • 1/2 cup sunflower oil
  • 1/3 cup unsweetened almond milk
  • 1/4 cup pineapple juice
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon rum extract (optional)
  • 1 (540 ml) can pineapple tidbits, drained of juice

Directions

  1. Preheat the oven to 350°F and line two muffin pans with 21 large-size paper baking cups.
  2. Combine the flour, coconut, baking powder, baking soda and sea salt together in a large mixing bowl.
  3. Mash the bananas in a medium mixing bowl until smooth. Add the maple syrup, oil, milk, pineapple juice, vanilla and rum extract (if using) and whisk together until combined and smooth. Stir in the pineapple tidbits.
  4. Add the wet ingredients to the dry ingredients in the large mixing bowl and mix until just combined, careful not to over mix the batter.
  5. Spoon the batter into the baking cups, filling them each 3/4 of the way full. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.

The girls also LOVE these sweet little muffins! And I love knowing that their sweets and snacks are healthy and homemade!

12 thoughts on “Tropical Banana Pina Colada Muffins”

  2. Hi Tiffany, its me Jenn, like you’re suppose to know who I am but I’ve put a couple of comments on your blog. Me and my family (two girls) live in Santa Fe and it’s fitting that you posted a recipe for tropical muffins because my partner/the girls day just got a job in Hawaii! My girls like your blog and photos of your girls so were excited to try the muffins together. Can I ask, why did you chose to have a third child? Was it a planned pregnancy or a surprise and if so a surprise why did you decide to have the third child with how much work and loss of self is involved? Just asking. Thanks:)

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    • Hi Jenn! Ever since I was a little girl, I knew that I wanted a large family. I guess most people don’t really want to have lots of kids because they feel like it is a HUGE sacrifice (which it is) but even so, I love having my girls and would never have life any other way. Also, abortion to me is never an option, even if our kids weren’t planned. I think that children are a gift and that there are no accidents. I agree with you that kids are hard work, but what I have really found is that the only part of myself that I lost was not worth having anyway. Since having kids, I have grown into an amazing woman, who has learned to be selfless, giving, loving and patient. I have let a lot of things go that I realized were meaningless anyway and did not bring any true happiness into my life. My kids have helped me to lose that self-centered part of myself and have really made me into who I am today. 🙂

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  6. I love your blog and recipes – thanks for sharing! I am trying to make these muffins tonight. Can I substitute coconut oil for the sunflower oil? Thanks

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