Banana Muffins with Pineapple (Almond Flour)
Moist and fluffy pineapple banana muffins with a coconut pineapple drizzle that tastes like a pina colada. You won't believe these tropical muffins are actually paleo, gluten-free, dairy-free and healthy.
Muffins:
2 large bananas, overripe and mashed well
3 large eggs, at room temperature
½ cup pineapple, crushed, drained and juice reserved, measured after squeezing gently
1 Tbsp, reserved pineapple juice, room temperature
2 Tbsp. pure maple syrup
2 Tbsp. organic refined coconut oil, melted and cooled to almost room temperature
1 Tbsp. pure vanilla extract
1¼ cups blanched almond flour
¼ cup coconut flour, sifted
¼ cup tapioca flour
¼ tsp. fine grain sea salt
1 tsp. baking soda
1 tsp. ground cinnamon
Drizzle:
3 Tbsp. coconut butter
2½-3 Tbsp. reserved pineapple juice
2 tsp. pure maple syrup
Preheat your oven to 350°F (180°C/160°C fan, Gas Mark 4) and line a 12 cup muffin pan with liners.
In a medium bowl, combine the almond flour, coconut flour, tapioca flour, baking soda, salt, and cinnamon and set aside.
In a separate large bowl, stir together the mashed banana, eggs, maple syrup, 1 Tbsp. pineapple juice, vanilla and lastly, the coconut oil.
After adding the coconut oil to the wet ingredients, immediately stir the dry mixture into the wet until just combined. Now, fold in the crushed pineapple to evenly distribute.
Fill each muffin cup ¾ of the way up until the batter is used up.
Bake in the preheated oven for 20 minutes until a toothpick inserted in the center of one comes out clean.
Allow to cool in the pan 2 minutes and remove from pan to finish cooling on wire racks. Make the drizzle while the muffins cool.
For the Drizzle:
In a microwavable glass bowl, add the coconut butter and 2.5 Tbsp. of reserved pineapple juice. Assuming your coconut butter was solid to start, microwave this mixture in 5-7 second increments (no longer), stirring to combine after each one. It took me 3 times to fully melt mine into a shiny mixture, but times will vary.
Once the coconut butter and pineapple juice are smooth and combined, you may add the last ½ Tbsp. of juice if needed (or not). Lastly, stir in the maple syrup. You should have a smooth, shiny, drizzly mixture.
Drizzle this mixture over the muffins with a small spoon. It will completely harden in the refrigerator and will be sticky at room temperature as pictured.
Store leftovers covered in the refrigerator for up to 4 days.
Makes 12 muffins.
Cook's Notes:
- Having the ingredients brought to room temperature ensures the coconut oil won't immediately harden on contact with the other liquid ingredients
- You can add the last ½ Tbsp. after microwaving if it's not thin enough. If you need to thin out the drizzle after adding the maple syrup, add a bit more pineapple juice BUT make sure it's not cold or the coconut butter will start to harden.
Nutritional Information:
Calories: 193kcal, Carbohydrates: 19g, Protein: 4g, Fat: 11g, Saturated Fat: 3g, Cholesterol: 40mg, Sodium: 176mg, Potassium: 126mg, Fiber: 3g, Sugar: 9g, Vitamin A: 85IU, Vitamin C: 4.5mg, Calcium: 44mg, Iron: 1mg