Pina Colada Muffins

Whole Wheat Pina Colada Muffins Pineaple Coconut My Body My Kitchen

Muffins are a convenient grab-and-go breakfast option when time is not on your side.  For this recipe, I wanted to show how you can create a tasty muffin that would help get a decent serving of fiber and is not packed with a ton of sugar. Although sugar is not inherently bad, it is important to understand how sugar impacts our bodies and be mindful of how much of it we consume.

Whole Wheat Pina Colada Muffins Pineaple Coconut My Body My Kitchen Ingredients

To mimic the pina colada flavor in this recipe, I’m using canned coconut milk, crushed pineapple and unsweetened coconut flakes. I recommend adding some coconut extract to up the coconut flavor in the muffins. You can also try adding some imitation rum flavor as well.

Baking with Whole Wheat Flour

As I did with my Peanut Butter Chocolate Chip Banana Muffins, I used whole wheat flour for this recipe. When baking with whole wheat flour it is important to keep in mind that the presence of the bran and germ in whole wheat flour makes it more absorbent than all purpose flour. You’ll find that many whole wheat recipes will include some additional moisture. In this recipe I’ve added an extra 1/4 cup of water.

Whole Wheat Pina Colada Muffins Pineaple Coconut My Body My Kitchen

Another tip for ensuring great texture and moisture of your whole wheat flour baked goods is to let the dough or batter rest for 10 to 20 minutes before baking. This rest time allows for the liquid to hydrate, thereby softening, the bran and germ.

Whole Wheat Pina Colada Muffins Pineaple Coconut My Body My Kitchen

Try this recipe and let me know what you think.

Prep Time: 5 minutes . Cook Time: 20 minutes . Yield: 12 Servings

Dry Ingredients
2 Cups Whole Wheat Flour
1 Tsp Baking Powder
1 Tsp Baking Soda
1 Tsp Ground Cinnamon

Wet Ingredients
1 Egg
1 Cup Coconut Milk
1/2 Cup Fat Free Greek Yogurt
1/2 Cup Coconut Oil or another oil
1/4 Cup Water
1 20-Oz Crushed Pineapple, drained well
1 Tsp Vanilla Extract
1 Tsp Coconut Extract
1/4 Cup Sugar or your preferred sweetener

1/4 Cup Shredded Unsweetened Coconut

1. Preheat oven to 375F

2. Sift dry ingredients into a large bowl.

3. In another bowl, combine the wet ingredients. Whisk until well-combined.

4. Pour wet ingredients into bowl of dry ingredients. Fold until batter is mixed well. Do not over mix. If time permits, let batter rest for about 10 minutes before baking.

5. Line 12 standard-sized muffin tins with liners or lightly grease with cooking spray. Distribute batter evenly into muffin tins. Top with shredded coconut.

6. Bake for 17 to 20 minutes until tester comes out clean and muffins are golden. Enjoy!

Nutrition Info per muffin: 241 Cals, 14g Fat, 20g Carbs, 3g Dietary Fiber, 5g Protein

About MyBodyMyKitchen

I'm Sean, founder of My Body My Kitchen (MBMK). I am dedicated to empowering my readers to live a healthy life. The food we eat and how it is prepared greatly affects our health. Through MBMK I empower my readers to take control of their health by providing them with the tools need to take control of your kitchens. I started MBMK in January 2015, after an overwhelming demand for my recipes on my personal Instagram account.

Leave a Reply

Your email address will not be published. Required fields are marked *