Piña Colada Muffins

“If you like piña coladas, and stuffing muffins in your face,

If you’re not into boring, and you have real good taste.

If you like baking stuff for breakfast, in your kitchen-type space,

I’m the muffin you’ve looked for, bake me up and be great.”

Or you know, something like that. But really, this muffin is a tropical escape all its own! With all the delightful tastes of a classic piña colada, it’s sure to remind you of summer and whisk your taste buds away to paradise. Super simple to mix up and bake. Your island (muffin) oasis awaits!


Piña Colada Muffins

(GF, DF, Grain-free)

Makes 12 regular muffins or 18 small


*for frozen pineapple, thaw overnight in the fridge or for a couple of hours at room temp. You can also quick-thaw by running under cold water until thawed.


  1. Preheat oven to 350 degrees and line muffin tin with muffin papers, or use a silicone muffin mold.

  2. In a medium bowl, mash bananas with a fork and add maple syrup, eggs, vanilla, and melted coconut oil. Stir to combine.

  3. Sift in cassava flour, baking powder, and coconut flour. Stir to combine.

  4. Gently stir in coconut and pineapple until evenly incorporated.

  5. Add 1/4 cup of batter to lined muffin papers.

  6. Bake for approx. 18-20 min (oven temps may vary), or until golden brown and springing back to the touch. Remove and let cool. Store in an airtight container in the fridge or freeze (but realistically, you’ll want to devour immediately).


Muffins basically make cake an acceptable breakfast food, and with this piña colada version, it’s acceptable to have your cocktail for breakfast, too! These are excellent for sharing or adding to your weekly meal prep for a little sweet nibble throughout the week. Bake up a batch and enjoy the sweet tastes of summer!

In loving health,



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