Banana Pina Colada Muffins

Based on Nat/Aunt Caryn’s Banana Chocolate Chip Muffins, I substituted and added enough things that I figured it would be simpler just to post this as a whole new recipe.  My family devoured them ALL in under 15 minutes – my 3-yr-old eating the most.  Note: I happened to have Cream of Coconut on hand.  If you don’t, I’d probably keep to the 1/4 c butter &  3/4 c sugar and increase the coconut extract a slight bit.

3 ripe bananas

3/4 cup crushed pineapple, juice squeezed out (unless using some to replace butter)

1 cup flaked coconut

1/2 cup sugar

1/4 cup Cream of Coconut (found in the drink/mixer or “Goya” section at the grocery store)

1 egg

2 Tablespoons butter, melted

1/4 teaspoon coconut extract

1 1/2 cups flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Mash the bananas, then add sugar, butter, egg, pineapple, cream of coconut, extract and combine. Stir the dry ingredients together in a separate bowl and then add to the banana mixture. Combine. Stir in coconut, then fill a muffin tin. Bake at 375 for 20-25 minutes or until browned on top.


4 thoughts on “Banana Pina Colada Muffins

  1. Natalie says:

    This looks terrific, Ali. I also always happen to keep Cream of Coconut around, although I only use it in once recipe I have. I’ll have to give this one a try soon.


  2. Natalie says:

    I tried these yesterday (and added a maraschino cherry on top–seemed rather celebratory), and I think next time I’ll either add another 1/2 c.-1 c. flour or decrease the pineapple (they turned out really wet–maybe the humidity?). My kids guzzled all three dozen down (I doubled the recipe).


  3. Alison says:

    Did you SQUEEZE out the juice from the pineapple? Like, take it in the palm of your hand and squeeze? That’s probably the simplest, though somewhat barbaric, way to get the juice out. Or even draining it for a minute or two would probably be fine. Ever since I learned the pumpkin de-liquefying trick from New Best making the ever-scrumptious Pumpkin Cheesecake, I’ve been in to deliquifying so that I get flavor without the sog.


    • Natalie says:

      Aaah. There’s my problem. I would like a video of the said method 🙂 –or perhaps I’ll just go back and read Best. Incidentally, making the Best’s Pumpkin Cheesecake Pie with a jack o’lantern-style pumpkin–not recommended. The sugar pumpkins are much better.


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