pina colada muffins from front

Pina Colada Muffins

Need a break from all those fruity drinks? Get your tropical satisfaction from these pina colada muffins. When Ginny first told me that she was making pina colada muffins, I wasn’t enticed. When I tasted them, I changed my mind. They were delicious!

pina colada muffins from top

She has been on a muffin kick lately and I have the benefit of taste-testing them straight out of the oven. These have Greek yogurt in them along with shredded coconut and crushed pineapple. I feel they were a worthy reason to break my Paleo diet vow. The good news about all of Ginny’s muffins, though, is that they tend to be just a little healthier than your average coffee shop/gas station muffin. We both like to have some whole grain in a baked good because the texture just stands up a little better…plus oats are just super yummy. We like them to be super fruit centric; lots of fruit, not too much batter. And it’s important to remember that a little bit of spice makes up for a lot of sugar. Spice your baked goods well, and you won’t have to turn them into sugar bombs for them to be high impact.

pina colada muffins on colling rack

These muffins use brown sugar to give depth to the sweetness, cardamom and ginger to add warmth to the tropical fruit flavors, and oatmeal to give you that substantial feeling between your teeth, something you can actually bite into!

pina colada muffins with rack and plate

More muffin recipes to come soon. This trend is showing no signs of stopping, and I bet y’all are going to want to hear about the blueberry corn muffins, the banana bread muffins, the applesauce muffins, the blackberry oat muffins… Yeah, the list goes on. All coming soon to a blog post near you!

PREP TIME: 10 minutes COOK TIME: 25 minutes SERVINGS: 6


  • 3/4 cup flour
  • 1 cup oats
  • pinch of salt
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ginger
  • 1 tsp cardamom
  • 2 eggs
  • 1/2 cup brown sugar
  • 1 cup Greek yogurt
  • 1/2 cup melted butter
  • 1 cup crushed pineapple, still a little juicy
  • 1/2 cup unsweetened shredded coconut


  1. Preheat oven to 350. Mix dry ingredients in a bowl. In a separate bowl, mix eggs, sugar, yogurt, butter, pineapple and coconut.
  2. Combine wet and dry ingredients. Spoon batter into a greased muffin tin, almost to the top. Put a bit of pineapple and a sprinkle of coconut on top of each muffin.
  3. Cook for 25 minutes. Cover with foil if the top starts browning too much.


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