Pina colada muffins

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Get a taste of the tropics with your breakfast! These pineapple-coconut muffins will brighten up any morning.

Pina colada muffins


  • 2 eggs
  • 1 1/2 cups mashed ripe bananas
  • 1/2 cup Greek yogurt
  • 1/2 cup brown sugar
  • 1 tsp vanilla
  • 1 cup flour
  • 1 cup whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cardamom
  • 3/4 cup finely chopped fresh pineapple (be sure to drain well)
  • 1/2 cup shredded unsweetened coconut

Optional topping:

  • 1/4 cup shredded unsweetened coconut
  • 1/4 cup brown sugar


Preheat oven to 350 degrees. Lightly grease or line a muffin tin.

In a large bowl, mix together the eggs, banana, yogurt, vanilla and sugar.

In another bowl, mix together the flours, baking powder, baking soda, salt and cardamom. Add the dry ingredients to the wet and stir to combine. Do not overmix. Stir in the pineapple and coconut.

Spoon the batter into the prepared muffin tin. Fill each muffin cup three-quarters full. If you want a little extra sweetness and crunch, mix together equal parts coconut and brown sugar and sprinkle over the batter.

Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.

Courtesy Sweet Potato Chronicles