Whole Wheat Pina Colada Muffins W Coconut Pecan Butter
Transport your taste buds to a tropical paradise with these Whole Wheat Pina Colada Muffins paired with creamy Coconut Pecan Butter. Perfectly moist and naturally sweetened with crushed pineapple, shredded coconut, and a touch of light brown sugar, these wholesome muffins feature the nutty richness of whole wheat flour balanced by a hint of cinnamon spice. Each bite is a burst of island-inspired flavor, elevated by the buttery decadence of a homemade coconut pecan butter spread infused with honey and coconut milk. Ideal for breakfast, brunch, or a mid-afternoon treat, these muffins are as nourishing as they are indulgent. Ready in just 35 minutes, they’re an easy way to bring a bit of tropical sunshine to your table while satisfying cravings for both nutrition and flavor.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 teaspoon Ground cinnamon
- 0.75 cups Light brown sugar
- 0.75 cups Canned crushed pineapple (drained)
- 0.5 cups Unsweetened shredded coconut
- 0.75 cups Milk (dairy or plant-based)
- 0.25 cups Coconut oil (melted)
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 2 tablespoons Chopped pecans
- 0.5 cups Unsalted butter (softened)
- 1 tablespoon Honey
- 1 tablespoon Coconut milk (for butter)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and ground cinnamon.
In a separate medium bowl, combine the light brown sugar, drained crushed pineapple, shredded coconut, milk, melted coconut oil, eggs, and vanilla extract. Mix until well blended.
Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
Fold in the chopped pecans gently to avoid overworking the batter.
Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
To make the coconut pecan butter, beat the softened unsalted butter, honey, and coconut milk together in a small bowl until light and fluffy. Stir in the remaining shredded coconut and pecans for added texture.
Serve the cooled muffins with a generous dollop of coconut pecan butter. Enjoy!
Nutrition Facts
Calories |
3566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.9 g | 274% | |
| Saturated Fat | 145.7 g | 728% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 645 mg | 215% | |
| Sodium | 3019 mg | 131% | |
| Total Carbohydrate | 395.3 g | 144% | |
| Dietary Fiber | 41.8 g | 149% | |
| Total Sugars | 203.4 g | ||
| Protein | 57.1 g | 114% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 559 mg | 43% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2146 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
