Piña Colada Muffins
Healthier version of piña colada muffins, no butter nor oil. Instead I’m using coconut buttermilk and yogurt to make the muffins moist and soft.
Servings: 6 muffins
Ingredients
Dry Ingredients
- 1 cup all purpose flour (130 gr)
- ½ cup coconut flakes (40 gr)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- Pinch of salt
Wet Ingredients
- ½ cup granulated sugar (100 gr)
- 1 egg , room temperature
- ⅓ cup coconut buttermilk (80 ml), room temperature
- ½ teaspoon vanilla extract
- ¼ cup plain yogurt (60 gr), room temperature
Others
- ½ cup fresh pineapple (80 gr), cut into small cubes
- some coconut flakes , to sprinkle on top
Instructions
Dry Ingredients
- Add all of the dry ingredients in a bowl and whisk together to combine. Set aside.
Wet Ingredients
- In another bowl, add in all of the wet ingredients except cubed pineapple. Whisk to combine.
- Then pour the wet ingredients into the dry ingredients. Mix everything just to combine. Don't over mix to avoid hard, dense muffins. Lastly add in cubed pineapple and fold everything together just to combine. Divide the batter evenly into 6 muffin paper cups.
- Bake in preheated oven at 400ºF (200ºC) for 15 minutes or until fully cooked. Once taken out from the oven you can sprinkle some coconut flakes on top of the muffins. Cool completely on a rack. Enjoy!
Notes
Coconut Buttermilk: add 1 ½ teaspoon lemon juice to ⅓ cup coconut milk and leave for 10 minutes before using.