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.

Nutriscore Rating: 49/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

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)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly.

Step 2

In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and ground cinnamon.

Step 3

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.

Step 4

Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.

Step 5

Fold in the chopped pecans gently to avoid overworking the batter.

Step 6

Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full.

Step 7

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.

Step 8

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.

Step 9

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.

Step 10

Serve the cooled muffins with a generous dollop of coconut pecan butter. Enjoy!

Nutrition Facts

Serving size	(1144.0g)

Amount per serving	% Daily Value*
Calories	3565.5

Total Fat 213.9g	0%
Saturated Fat 145.7g	0%
Polyunsaturated Fat g
Cholesterol 645.3mg	0%
Sodium 3019.3mg	0%
Total Carbohydrate 395.3g	0%
Dietary Fiber 41.8g	0%
Total Sugars 203.4g
Protein 57.1g	0%

Vitamin D 215.3IU	0%
Calcium 558.6mg	0%
Iron 15.0mg	0%
Potassium 2146.0mg	0%

*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.

Source of Calories

Fat: 51.5%

Protein: 6.1%

Carbs: 42.3%