Inspired by our trip to Maui, Geoff and I decided to try to make something that would bring together some tropical island flavours. Made with Tahitian vanilla, shredded and ground coconut, and chunks of fresh pineapple, these Pina Colada Muffins certainly do the trick. On top of all that, the almond flour base makes them hearty and the applesauce keeps them moist for days. We will certainly be making these again! These are based on the almond flour raspberry muffins we posted earlier. Like those muffins, these should be stored in the fridge and taste even better the next day when the flavours have a chance to meld.
The other day I found this fabulous recipe for cupcakes on fantasy author S. J. Wolff’s blog, Wolff’s Realm. I converted it and the result was awesome – they disappeared before I could even get a photo! So yesterday I made them again, added a ginger cookie and coconut crust, and didn’t tell anyone until I had a picture to post! The ginger and coconut combined beautifully with the pumpkin, added a bit of texture, and the tarts also came out of the pan easier – although the crust does add a few calories.
Yes, I said fluffy. Made with Glutino’s muffin mix as a base, these are also easy to prepare–and they freeze well.