I used to love those fancy, frozen drinks. Packed with flavor (sugar) and booze (rail rum/tequila), those blended drinks, such as piña coladas and margaritas were my go-to at Mexican restaurants. Luckily, I have since seen the error of my ways. These drinks are loaded with sugars, fats and artificial flavorings. I no longer opt for the tall piña coladas or the brightly colored margaritas. Instead, I opt for a REAL margarita or nothing at all.
Still, those flavors are hard to resist. So in the spirit of #unprocessed, I whipped up these healthy piña colada muffins. Fresh pineapple, real coconut milk and shreds, spiced rum and actual oats make these taste like the guilt-inducing drink, but without all the bad stuff! They’re fresh, fun and just a little bit naughty, spiked with a bit of rum. Oh, and they’re vegan! And whole wheat! And low in sugar! Seriously, what could be better?
Piña Colada Oat Muffins
Makes 24 muffins
- 2 C pureed pineapple (I used one fresh pineapple)
- 1 C canned coconut milk
- 4 tbsp spiced rum
- 2-1/2 C old-fashioned oats
- 2 C whole wheat flour
- 1-1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp ground ginger
- 1/2 C brown sugar
- 12 packets stevia (33.6 oz or 960g)
- 2 flax eggs (2 tbsp flaxseed meal + 4 tbsp water, let stand 5 minutes)
- 2 tbsp coconut oil, melted
- 1 tsp coconut extract
Preheat oven to 375°. Line two muffin pans with papers.
Combine pineapple puree, coconut milk and rum in a large bowl. Stir in the oats. Let sit for 1-2 hours.
Gently mix in the rest of the ingredients and stir until just combined.
Scoop into prepared muffin cups, until they’re nearly full, and bake for 15-20 minutes.