Pina Colada Muffins (Vegan-Gluten Free)

I had a TON of super ripe banana and some leftover fresh pineapple that i wanted to get rid of.  I didn’t want to just throw them out so i was trying to think of something to use them in.  Well i thought some kind of baked bread would be good and then *poof* Pina Colada Muffins.  They really turned out great and of course the whole family enjoy them.  Hope you will too.

 

Ingredients

5 ripe banana
½ cup Coconut oil
¾ cup Coconut palm sugar
3 cups sifted Pamela’s Artisan Flour Blend
3 tsp baking powder
1 tsp baking soda
1 tsp sea salt
½ cup coconut milk (i used the So Delicious brand)
1/8 lemon extract
1 ½ cups fresh diced pineapple
1 TBSP liqueur (I used Grand Marnier)

 

Directions 

1.  Add ripe banana to stand mixer.  Mix on low-speed until bananas have a cream like texture.  2.  Next add coconut oil and blend until combined.  3. In a separate bowl sift, flour blend, baking powder, baking soda and sea salt and set aside.  4. Add coconut sugar to banana mix and blend well.  5. Next, add about half of the flour mix and about half of the coconut milk and blend.  Then add the remaining flours and milks. 6. Stir in extract, liqueur and pineapple. 7. Scoop by the spoonfuls into muffin tins and bake until done in the center, about 35 minutes.

 

image image (1)image (2)image (3)image (4)image (5)

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s