by Coach Debbie

“If you like Piña Coladas, getting caught in the rain
If you’re not into yoga, if you have half a brain
If you like making love at midnight in the dunes on the cape
I’m the love that you’ve looked for write to me and escape”
(Jimmy Buffet)

Want an escape from your boring breakfast routine? 

Escape to the islands and enjoy a piña colada.  Well, really a piña colada muffin.  I’m here to tell you, Momsanity will RARELY tell you to EAT A MUFFIN!  Savor this moment!

I have taken on a recipe I found (from Allrecipes) and have cleaned it up so that it is no longer an insulin bomb that will make your butt wide and your belly bulge. First you will see the original calorie-filled mess. Then you will focus on the recipe repair.  Go ahead, print it then bake it then engulf it.

Simple Piña Colada Muffins (these are not the love that you’ve looked for)
 
INGREDIENTS:

1 1/2 cups all-purpose flour1 teaspoon baking soda1 teaspoon baking powder1/2 teaspoon salt3 bananas, mashed3/4 cup white sugar1/3 cup butter, melted
1 egg, beaten1 tablespoon rum-flavored extract1 teaspoon vanilla extract1/2 (20 ounce) can pineapple chunks,drained3/4 cup shredded unsweetened coconut,divided

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
2. Sift flour, baking soda, baking powder, and salt together in a bowl.
3. Stir bananas, sugar, butter, egg, rum-flavored extract, and vanilla extract together in a bowl. Fold flour mixture into banana mixture 1 cup at a time. Add pineapple chunks and 1/2 cup coconut; fold gently into batter. Pour batter into prepared muffin cups and top each with about 1 teaspoon shredded coconut.
4. Bake in the preheated oven until golden brown and a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool for 10 minutes in the pan before removing to a wire rack.

Debbie’s Piña Colada Muffins

INGREDIENTS:

1 1/2 cups almond flour1 teaspoon baking soda1 teaspoon baking powder3 bananas, mashed1/2 cup Swerve sweetener1/3 cup unsweetened applesauce
2 egg whites1 tablespoon rum-flavored extract1 teaspoon vanilla extract1/2 (20 ounce) can pineapple chunks,drained3/4 cup shredded unsweetened coconut,divided

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
2. Sift almond flour, baking soda, and baking powder together in a bowl.
3. Stir bananas, Swerve, applesauce, egg whites, rum-flavored extract, and vanilla extract together in a bowl. Fold flour mixture into banana mixture 1 cup at a time. Add pineapple chunks and 1/2 cup coconut; fold gently into batter. Pour batter into prepared muffin cups and top each with about 1 teaspoon shredded coconut.
4. Bake in the preheated oven until golden brown and a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool for 10 minutes in the pan before removing to a wire rack.