Mother’s day was last weekend and instead of trying to scurry around to find her a gift, I baked her a batch of homemade muffins using ingredients that I already had on hand. Whenever I bake in the spring, I always like to include fresh fruit in the recipe. I had a perfectly ripe pineapple and a black banana so I combined the two with some coconut to create a tropical treat.
I used a fresh pineapple and pulsed it in the blender a few times to give it the consistency of crushed pineapple that you would get from a can. You can use a canned version if that is what you have but I feel like they have a tin-like taste and I prefer using fresh. These pina colada-like muffins are oil-free yet moist thanks to the coconut yogurt, resulting in a healthy, filling breakfast option.
YIELDS
12 small or 6 large
PREP TIME
COOK TIME
TOTAL TIME
- 1 1/4 cup crushed pineapple
- 1 mashed banana
- 1 cup cane sugar
- 1/2 cup plain coconut yogurt
- 1 tsp vanilla extract
- 1/4 cup coconut milk (from a carton)
- 1 tsp apple cider vinegar
- 2 cups all purpose flour
- 1/4 cup coconut flakes
- 3/4 tsp baking soda
- 1/2 tsp sea salt
- 1/2 cup walnut chips
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
Directions
1. Preheat oven to 350°F.
2. Mash banana into bowl. Add crushed pineapple, sugar, yogurt, and vanilla and stir together together.
3. Add the almond milk and vinegar and mix well.
4. Stir in the flour, baking soda, salt, and spices until fully incorporated.
5. Fold in the walnuts.
6. Pour into a lined muffin tin. For 12 smaller muffins, bake for 30-35 minutes and for 6 larger muffins bake for 40-45 minutes.
7. Remove from oven and cool on a wire rack.
Related: Vegan Lemon Blueberry Spelt Muffins
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Photo: Lauren Sacerdote
