Saturday, July 26, 2014

Jumbo Pina Colada Muffins

I love muffins.  Not mini muffins.  Not regular muffins.  JUMBO muffins.  When done wrong, muffins (especially jumbo muffins) are no more than unfrosted cupcakes made with unhealthy ingredients and loaded with fat and calories.  And it's not easy to find good vegan muffins anyway.  It's really best to make your own.  But sometimes I get lazy.

There's a good bakery - Bizzy Lizzy Flourless Bakery - that delivers vegan muffins to a nearby market.  They use high quality ingredients, too, so I feel okay about the treat.  I like that I can stop and grab just one muffin here or there.  Anyway, I fell in love with their Pina Colada flavor and have made it my mission to find a recipe. 

Alas, I couldn't find one.  I did, however, find a recipe for vegan coconut muffins that I thought could be adapted and turned into pina colada muffins.  After some experimenting I think the combination of coconut and pineapple is right; however, afterwards I wondered if maybe I should have used rum extract instead of vanilla.  Next time... 

So here's my recipe for healthy Pina Colada Muffins - JUMBO-sized!*




Jumbo Pina Colada Muffins
(print or share)

Ingredients:

3/4 c. oat flour (grind oats in a blender or food processor to make flour)
3/4 c. whole wheat flour
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
2 tsp. baking powder
1/2 tsp. salt

2 medium bananas
8 oz. can pineapple tidbits, undrained
1 tsp. rum extract (or vanilla)
1/4 c. light brown sugar
1/2 c. sugar

1 cup unsweetened, shredded coconut
Additional coconut for topping the muffins

Directions:

1. Preheat your oven to 350 degrees F.  Lightly spray your muffin tin with nonstick spray.

2. In a large bowl, stir together the oat flour, whole wheat flour, cinnamon, nutmeg, ginger, baking powder, and salt.  Make a well in the center of the mixture and set aside.

3. Break up the bananas and toss them in a medium bowl.  Mash them well with a fork until no chunks remain.  

4. Add the pineapple, vanilla or rum extract, and sugars.  Stir well.

5. Pour the wet ingredients into the dry.  Stir until just combined.  Set aside.

6. Heat a large skillet over medium heat.  Add the coconut flakes and stir constantly until coconut begins to brown slightly.  Keep a close eye on it - you want it to brown, not burn!  Remove from the heat and allow to cool slightly before adding to the muffin batter.  Gently stir until just combined, being careful not to over mix.  

7. Fill the muffin cups 3/4 of the way with batter.  Sprinkle with additional coconut flakes.

8. Bake for 25-30 minutes, until just beginning to brown around the edges and a toothpick inserted in center comes out clean.  Allow to cool in pan on wire rack until you can safely remove them from the pan.  

Yield: 6 jumbo muffins

*For 24 mini muffins, bake for 10-15 minutes.  
**For 12 regular muffins, bake for 20-25 minutes.

2 comments:

  1. This is on my to do list for the week!

    ReplyDelete
    Replies
    1. Yay! Let me know how they turn out for you!

      Delete