I had the better part of a can of pineapple slices in my fridge. I also had cocoanut milk. This means piña colada muffins NEEDED to happen. (You could also make doughnuts out of these, if you have a doughnut pan.)
I actually wrote this up aeons ago, and it’s been sitting in my drafts folder ever since. I’m pretty sure that these were awesome.
1 1/4 c whole wheat flour
3/4 c all-purpose flour
1 T baking powder
1/4 tsp salt
1/2 c pineapple juice (from the canned pineapple
1/3 c sugar
1/2 c pineapple (chunks or tidbits, your call)
1/2 c cocoanut milk
1/2 tsp vanilla
2 T cocoanut oil, melted
Option: Top with 1/2 c cocoanut (I used 1/4 c each of sweetened baker’s cocoanut and unsweetened flaked)
Combine all dry ingredients in one bowl, and wet ingredients, including melted oil, in another bowl. Combine them together just until mixed. Drop into greased or papered muffin tin, top with topping if using, and bake at 350 for… I have “X MINUTES” written down, so that means I either forgot to pay attention to my baking time or… or something. Start with 18 minutes and go from there. That’s usually safe for muffins. Toothpick test will tell you when they’re done!