Piña Colada Oatmeal Muffins
These Piña Colada Oatmeal Muffins are packed with healthy oatmeal and whole wheat, and lightly sweetened with coconut sugar and pineapple juice. They're super easy too, made completely in the food processor or blender!
Recipe type: Breakfast
Cuisine: Muffins
Serves: 12 muffins
  • 1¼ cups old fashioned oatmeal
  • ¾ cup whole wheat flour
  • 2 tbsp ground flax seed
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup coconut sugar (or brown sugar)
  • 2 eggs
  • ½ cup pineapple juice (reserved from can)
  • 1 tsp vanilla extract
  • ⅓ cup coconut butter
  • 1 (20 oz) can pineapple chunks, drained and juice reserved
  • Shredded coconut, for topping
  1. Preheat oven to 375 degrees. Spray a 12-cup muffin tin with nonstick spray and set aside.
  2. Place oatmeal in a food processor (or heavy duty blender) and process until it's the consistency of a slightly chunky flour.
  3. Add whole wheat flour, flax seed, baking powder, soda, salt and sugar to the food processor and pulse a few times to combine.
  4. Add the eggs, pineapple juice, vanilla and coconut butter. Process until smooth. Add the pineapple chunks and pulse a few times to just barely break up the pineapple.
  5. Divide the batter evenly among 12 muffin cups. Sprinkle tops with shredded coconut.
  6. Bake 20-25 minutes, until edges are golden and a toothpick inserted comes out clean.
  7. Cool a few minutes in the muffin tin, then transfer muffins to a wire rack.
Recipe by Flying on Jess Fuel at https://www.jessfuel.com/2016/05/17/pina-colada-oatmeal-muffins/