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    Home » Baking Recipes » Pina Colada Muffins with Pecan Crumble

    Pina Colada Muffins with Pecan Crumble

    Published: Apr 10, 2016 · Modified: Mar 30, 2019 by Elaine · This post may contain Amazon affiliate links · As an Amazon Associate I earn from qualifying purchases. This blog generates income via ads · 4 Comments

    Jump to Recipe Print Recipe
    Paleo Pina Colada Muffins with Crunchy Pecan Crumble. Easy recipe, gluten-free, dairy-free muffin recipe, naturally sweetened with pineapple and honey. |www.flavourandsavour.com

    These paleo Pina Colada Muffins with Pecan Crumble are naturally sweetened with honey and pineapple. They're gluten-free and dairy-free, too.
    Paleo Pina Colada Muffins with Pecan Crumble on a cooling rack
    Yesterday I was remembering how much I loved these paleo Pear and Cranberry Muffins, but I wanted to try a new flavour combination. With my Pina Colada Smoothie in the blender and some leftover pineapple in the fridge, the choice was obvious:  pineapple and coconut. I branded them "Pineapple Coconut Muffins" until it finally dawned on me that most normal people call that combination Pina Colada.

    Paleo Pina Colada Muffins with Pecan Crumble.
    So, I changed my blog post title to Pina Colada Muffins with Pecan Crumble. I like the way it sounds and I really liked the way these taste! I used the Pear and Cranberry Muffin recipe, but substituted pineapple for the pear and coconut for the cranberries. These paleo Pina Colada muffins turned out just as tender as the original recipe. They're naturally sweet and totally satisfying. I topped them with some chopped pecans for extra crunch.
    Paleo Pina Colada Muffins with Pecan Crumble. Close up view of a pineapple coconut muffin.
    Just mix the dry ingredients in one bowl, the wet in another, make a well in the middle of the dry ingredients and gently stir in the wet ingredients and the coconut. These muffins take only 10 - 15 minutes to mix up. Pop them in the oven and you'll have the kitchen cleaned up by the time the timer is ringing.
    Paleo Pina Colada Muffins with Pecan Crumble split open on a plate

    Paleo Pineapple Coconut Muffins with Pecan Crumble. Grain-free, dairy-free and refined sugar-free too! Tropical flavours in a paleo muffin.

    Pina Colada Muffins with Pecan Crumble

    These paleo Pina Colada Muffins with Pecan Crumble are naturally sweetened with honey and pineapple. They’re gluten-free and dairy-free, too.
    Print Pin Rate
    Course: Breads and Muffins
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Servings: 8
    Calories: 227kcal
    Author: Elaine
    Prevent your screen from going dark

    Ingredients

    • 2 cups (200 gm) blanched almond flour
    • ½ teaspoon baking powder
    • 1 teaspoon cinnamon
    • ⅛ teaspoon sea salt
    • 3 eggs
    • ¼ cup honey
    • 2 tablespoon coconut oil or butter, melted
    • ¾ cup crushed pineapple, well-drained
    • ¼ cup shredded coconut
    • ¼ cup finely chopped pecans
    • 2 teaspoon coconut sugar, or brown sugar

    Instructions

    • Heat oven to 325°F. and line 8 muffin tins with culinary paper liners.
    • Measure or weigh almond flour and place in a large mixing bowl.
    • Add baking powder, cinnamon and sea salt.
    • In a medium bowl, whisk eggs, add honey and melted coconut oil or butter.
    • Drain pineapple and add to bowl.
    • Add wet ingredients to dry ingredients and stir in coconut.
    • Fill muffin cups ¾ full. Mix chopped pecans with coconut sugar and sprinkle on top of each muffin. Bake at 325°F. for 22-28 minutes. Cool in pan for 5 minutes, then remove from pan and remove culinary paper muffin liners. Let cool on rack.

    Nutrition

    Calories: 227kcal
    Tried this Recipe? Pin it for Later!Mention @enessman or tag #flavourandsavour!

     

    You might like these Blueberry Lemon Poppyseed Muffins, too.

    These Paleo Blueberry Lemon Poppyseed Muffins are made with almond flour, honey, and fresh blueberries. They're light and lemony!

    This post contains affiliate links through amazon.com. If you purchase something through my site, I receive a small commission, paid by Amazon, not by you. It helps to offset the cost of maintaining my site. Thanks for supporting Flavour & Savour!

    If you like this recipe for Pina Colada Muffins, pin it or share it! Subscribe to my weekly newsletter and never miss a recipe!

    Paleo Pina Colada Muffins with Crunchy Pecan Crumble. Easy recipe, gluten-free, dairy-free muffin recipe, naturally sweetened with pineapple and honey. |www.flavourandsavour.com

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    Reader Interactions

    Comments

    1. erika

      September 14, 2016 at 12:40 pm

      5 stars
      I made these today and they were amazing! I made them just as the recipe states, but I had to bake them for about 30-32 minutes...Thank you for a wonderful gluten free recipe that tastes just as good as a regular muffin to me!! I told my daughter that this tastes as good as a cupcake to me-maybe I can quit eating cupcakes and eat these instead!!

      Reply
      • Flavour & Savour

        September 14, 2016 at 1:36 pm

        Thanks so much for commenting, Erika! These are one of my favourites, too! Thanks for the tip about the longer baking time. I use a Wilton muffin pan for these and I noticed that the muffin cups are a little smaller than my other muffin pan. That may have accounted for the shorter baking time for me. No more cupcakes:)

        Reply
    2. Bethany @ athletic avocado

      April 13, 2016 at 4:15 am

      I LOVE pineapple and coconut together! THese pina colada muffins are genius!

      Reply
      • Flavour & Savour

        April 13, 2016 at 8:47 pm

        Thanks Bethany! It's one of my favourite flavour combos, too. Thanks for commenting 🙂

        Reply

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    I create delicious gluten-free recipes that everyone can make. I’m here to show you that gluten-free eating doesn’t have to be complicated! I’ll help you make healthy meals that you’ll want to share with family and friends. About Me!

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