Pina Colada Muffins

By May 27, 2015Blog, Recipes

There is something elemental about a muffin (or two) for breakfast – especially muffins that contain just about everything one needs for a complete meal.  The beauty of a basic muffin recipe, once you find one, is that it can be modified and monkeyed with virtually endlessly, as long as you keep the proportions of wet and dry ingredients roughly the same.  Your basic go-to banana-chocolate chip muffin for example (which has played a starring role earlier on this site), can be expanded, swapping things out to embrace a wide variety of additives that help with that continuing conundrum of how to keep breakfast interesting.  And so it was, one morning, while dreaming of the sunny Caribbean, that Piña Colada Muffins came to be.

A word of caution.  We had no rum flavoring in the house.  What we DID have was rum.  So, this muffin is going to taste – a lot – like an actual piña colada, especially since the pineapple chunks have a remarkable tendency to soak up and hoard that liquor just a bit.  Your muffins will have a bit of a kick, or at least seem like it, since the baking process should in fact vaporize the alcohol.  Driving after breakfast shouldn’t be a problem.

Piña Colada Muffins



  • 4 large ripe bananas, or 5 smaller ones
  • 1 egg
  • 1 small can (398 ml) unsweetened pineapple chunks. (There is some wisdom to using crushed pineapple instead, if you like the flavor more distributed through the muffin.  I like fruited hunks in my muffins, however.)
  • ½ cup rum (you may reduce this to ¼ cup rum and ¼ cup nut milk of your choice)
  • 100g Yoplait Source (or other brand) vanilla (or coconut) fat-free Greek yogurt
  • ¾ cup quick oats
  • ½ cup shredded unsweetened coconut
  • ¾ cup Splenda (or use sugar, if calories are not a concern)
  • 1.5 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • Cooking spray


  • Preheat oven to 350 degrees.
  • Peel and mash bananas in a large bowl, using a potato masher or fork, until fairly smooth – no big chunks.
  • Add egg, Splenda, rum, and yogurt and mix well to blend.


  • Drain the juice from the pineapple chunks, and save it for later.
  • Add pineapple chunks and stir to mix in.
  • Add baking soda, baking powder, oats and coconut, stirring just to blend. The mixture will bubble nicely because of the soda – you want to keep those bubbles around.


  • Add flour and stir just to blend and moisten everything.
  • Pile mixture carefully into a muffin tin that you have greased, either with butter or with cooking spray. Make sure each muffin has at least a few pineapple chunks.


  • Bake at 350 degrees for approximately 35 minutes, or until the tops become a nice golden brown.
  • (While they are baking, depending on what time it is, you may wish to mix the pineapple juice with some “leftover” rum and ice, and garnish with a maraschino cherry. Enjoy a rewarding baker’s cocktail while you wait).


  • Remove muffins and let them cool just until you can pull them from the pan without burning your fingers. Serve warm with fresh fruit and a mild cheese, and think about the beach.


Markus Lemke

About Markus Lemke

Amateur foodie, omnivore, and Grampy. Not celiac - but I get to cook for three celiacs in my house, including my wife, the love of my life. Life's too short to eat bad food, so my passion is to make gluten free taste as good as anything the rest of the world eats. (Doesn't always work, but I have a dream...)