Sometimes, you want a cocktail for breakfast but not the ensuing shame that comes with consuming alcohol first thing in the morning – that’s when you whip up a batch of these muffins. I actually forgot to put rum in these – don’t make the same mistake I made.
Pina Colada Muffins (48 of 750)
Adapted from 750 Best Muffin Recipes by Camilla Saulsbury
Makes 30 muffins
- 2 cups all-purpose flour
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup packed light brown sugar
- 2 eggs
- 1 1/2 cups mashed ripe bananas
- 1/2 cup butter, melted
- 1 /4 cup liquid honey
- 1 tbsp finely grated lime zest
- 1 cup chopped dried pineapple
- 1 cup sweetened flaked coconut, divided
- Preheat oven to 350F.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In a medium bowl, whisk together brown sugar, eggs, bananas, butter, honey, and lime zest until well blended.
- Add the egg mixture to the flour mixture and stir until just blended. Gently fold in pineapple and coconut.
- Divide batter equally among prepared muffin cups. Sprinkle with remaining coconut and gently press into batter.
- Bake in preheated oven for 15 to 20 minutes or until tops are firm at the center and a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.
Before we get to these muffins, let’s talk about bananas. Frozen bananas.
A couple weeks ago, I bought two bags of bananas with the intention of making banana bread. Of course, that didn’t happen, so a few days later, I had just over a dozen bananas that were on the cusp of being too ripe. I didn’t know what else to do with them and didn’t want to waste them, so I threw them in the freezer, still in the peel and all. This morning, when I decided I wanted to make these muffins, I grabbed two frozen bananas, narrowly avoiding being attached by their brethren (note to self: a freezer full of frozen bananas will probably result in bruises eventually), and set them in the sink to defrost. By the time I started making the muffins, they had defrosted perfectly and had the most incredible smell of sweet, ripe bananas, even stronger than fresh ones.
That’s my long-winded way of saying that you should try freezing bananas for baking. The freezer magically makes them sweeter and they gave these muffins a faint caramel undertone. I can’t wait to make banana bread with these!
Banana tangent aside, these muffins look and taste so tropical it’s like a vacation in a bite. The coconut and pineapple are perfect together, of course, but the addition of coconut on top lets you get that great toasted flavor.
Forget cocktails, I’d love a plate full of these at the beach.