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5.20.17

Pineapple Banana Muffins with Coconut Drizzle {Paleo, GF, DF}

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Moist and fluffy pineapple banana muffins with a coconut pineapple drizzle that tastes like a pina colada!  You won’t believe these tropical muffins are actually paleo, gluten-free, dairy-free and healthy!

Moist and fluffy pineapple banana muffins with a coconut pineapple drizzle that tastes like a pina colada! You won't believe these tropical muffins are actually paleo, gluten-free, dairy-free and healthy! Great for breakfast or a snack and kid approved too!

We had one week awhile back when an entire bunch of bananas just sat, untouched, for days.  Seriously, there are weeks that I buy 3 bunches of bananas and can’t keep up with everyone eating them, and others like that one.

I can’t even figure out what the cause of this is – maybe it depends on the other snacks/fruits we have?  I’m starting to wonder if there’s a positive correlation between the weeks when I test a brownie recipe 3 times and the weeks when no bananas are eaten.  I think I’m starting to catch on…

Moist and fluffy pineapple banana muffins with a coconut pineapple drizzle that tastes like a pina colada! You won't believe these tropical muffins are actually paleo, gluten-free, dairy-free and healthy! Great for breakfast or a snack and kid approved too!

Regardless, after discovering all the uneaten bananas at the end of one of those weeks, I panic and decide I NEED to a.) bake at least 2 things involving bananas and b.) freeze the rest to make banana ice cream (otherwise known as nice cream.)

And what does any of this have to do with anything?!  Well, I thought maybe you might need/want an explanation for why the next 3 recipes coming up are all banana-based.  Apologies if you hate baking with bananas, and, I’ll see you in a week.

On the other hand, if you happen to find yourself overwhelmed by the uneaten bananas sitting on your countertop, you are most definitely in luck!  First stop: these ridiculously addicting pineapple banana muffins.  With coconut pineapple drizzle that you’ll want to eat with a spoon.  Or perhaps freeze into mini pina colada cups 🙂

To make these the ultimate healthy, gluten free, dairy free, yada yada Paleo banana pineapple muffins, I used both crushed pineapple and a bit of the juice in the actual muffins, and the juice in the glaze as well.  I used the Native Forest brand, but you can really use anything as long as it’s 100% pineapple with no sneaky added sweeteners.

The muffins themselves are incredibly moist yet still fluffy (not dense) with a combination of blanched almond, coconut and tapioca flours.

Yes, baking with 3 flours seems a little bit excessive, but once you get the hang of paleo baking, you’ll realize these 3 flours are each better when they hang with each other. I have to admit that my very favorite bread and muffin recipes ALWAYS contain a combination of flours, and never just one type of flour alone.   I typically buy the Anthony’s Goods brand flours in bulk on Amazon so there’s always enough of each on hand!

Moist and fluffy pineapple banana muffins with a coconut pineapple drizzle that tastes like a pina colada! You won't believe these tropical muffins are actually paleo, gluten-free, dairy-free and healthy! Great for breakfast or a snack and kid approved too!

Yup, they really do have the perfect texture!  Now, onto the drizzle/glaze.  Paleo glaze is tricky mainly because of the temperature that certain ingredients melt, in my opinion.  I was definitely going for a full-on tropical vibe here, so I knew I wanted to combine coconut with pineapple for the glaze.

Much to my surprise, actually, coconut BUTTER melted so beautifully (yes, beautifully) with pineapple juice to create a drizzle-able mixture.  Since coconut butter is so fussy about temperature, I HIGHLY recommend melting it in small 5-7 second increments in the microwave along with the pineapple juice, stirring after each one.

Add the maple syrup, and you have the perfect tropical paleo drizzle!  Keep in mind though, that it won’t harden completely at room temperature (it will be sort of sticky), but once refrigerated it will mostly solidify.  I think you’ve heard enough from me now!  Let’s start baking!

Pineapple Banana Muffins with Coconut Drizzle {Paleo, GF, DF}

Moist and fluffy pineapple banana muffins with a coconut pineapple drizzle that tastes like a pina colada! You won't believe these tropical muffins are actually paleo, gluten-free, dairy-free and healthy! Great for breakfast or a snack and kid approved too!

Pineapple Banana Muffins {Paleo, GF, DF}

Moist and fluffy pineapple banana muffins with a coconut pineapple drizzle that tastes like a pina colada! You won't believe these tropical muffins are actually paleo, gluten-free, dairy-free and healthy!
Author: Michele Rosen
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Course: Breakfast/Snack
Cuisine: Paleo-GF-DF
Servings: 12 muffins
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4.67 from 3 votes

Ingredients

For the Muffins:

  • 2 med/large bananas overripe and mashed well
  • 3 large eggs brought to room temperature
  • 1/2 cup crushed pineapple drained and juice reserved, measured after squeezing gently
  • 1 tbsp of the reserved pineapple juice room temperature
  • 2 tbsp pure maple syrup
  • 2 tbsp organic refined coconut oil melted and cooled to almost room temperature*
  • 1 tbsp pure vanilla extract
  • 1 1/4 cups blanched almond flour
  • 1/4 cup coconut flour sifted
  • 1/4 cup tapioca flour
  • 1/4 tsp fine grain sea salt
  • 1 tsp baking soda
  • 1 tsp cinnamon

For the Drizzle:

  • 3 tbsp coconut butter
  • 2.5-3 tbsp reserved pineapple juice**
  • 2 tsp pure maple syrup

Instructions

  1. Preheat your oven to 350 degrees and line a 12 cup muffin pan with liners.
  2. In a medium bowl, combine the almond flour, coconut flour, tapioca flour, baking soda, salt, and cinnamon and set aside.
  3. In a separate large bowl, stir together the mashed banana, eggs, maple syrup, 1 tbsp pineapple juice, vanilla and lastly, the coconut oil
  4. After adding the coconut oil to the wet ingredients, immediately stir the dry mixture into the wet until just combined. Now, fold in the crushed pineapple to evenly distribute.
  5. Fill each muffin cup 3/4 of the way up until the batter is used up.
  6. Bake in the 350 oven for 20 minutes until a toothpick inserted in the center of one comes out clean.
  7. Allow to cool in the pan 2 minutes and remove from pan to finish cooling on wire racks. Make the drizzle while the muffins cool.

For the drizzle:

  1. In a microwavable glass bowl, add the coconut butter and 2.5 tbsp of reserved pineapple juice. Assuming your coconut butter was solid to start, microwave this mixture in 5-7 second increments (no longer!), stirring to combine after each one. It took me 3 times to fully melt mine into a shiny mixture, but times will vary.
  2. Once the coconut butter and pineapple juice are smooth and combined, you may add the last 1/2 tbsp of juice if needed (or not). Lastly, stir in the maple syrup. You should have a smooth, shiny, drizzly mixture!***
  3. Drizzle this mixture over the muffins with a small spoon. It will completely harden in the refrigerator and will be sticky at room temperature as pictured.
  4. Store leftovers covered in the refrigerator for up to 4 days. Enjoy!

Recipe Notes

*Having the ingredients brought to room temperature ensures the coconut oil won't immediately harden on contact with the other liquid ingredients
**You can add the last 1/2 tbsp after microwaving if it's not thin enough
***If you need to thin out the drizzle after adding the maple syrup, add a bit more pineapple juice BUT make sure it's not cold or the coconut butter will start to harden.

Nutrition

Calories: 193kcal
Carbohydrates: 19g
Protein: 4g
Fat: 11g
Saturated Fat: 3g
Cholesterol: 40mg
Sodium: 176mg
Potassium: 126mg
Fiber: 3g
Sugar: 9g
Vitamin A: 85IU
Vitamin C: 4.5mg
Calcium: 44mg
Iron: 1mg

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

What I Used to Make My Pineapple Banana Muffins:

Moist and fluffy pineapple banana muffins with a coconut pineapple drizzle that tastes like a pina colada! You won't believe these tropical muffins are actually paleo, gluten-free, dairy-free and healthy! Great for breakfast or a snack and kid approved too!

Want more paleo muffin and bread recipes?  Try one of these!

Paleo Carrot Pineapple Bread {Nut Free}

Simple Paleo Blueberry Muffins

Orange Almond Poppy Seed Muffins

Cinnamon Raisin Sweet Potato Muffins

Tell Me!

Are you a coconut butter fan?  Have you ever had problems melting it? 

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!

You Might Also Like...

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  • Banana Blueberry Muffins - Nut Free
  • Almond Butter and Jelly Chocolate Chip Paleo Banana Muffins
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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. Holli says

    July 28, 2017 at 8:20 am

    Any chance any of you more experienced bakers know how to substitute the eggs in this recipe? We can do egg whites, but not yolk. Would “flax egg” work? Or more whites? I’m new to allergy baking, so appreciate any help.

    Reply
    • Michele says

      July 28, 2017 at 11:51 am

      Hi Holli! If you can use egg whites I’d recommend that over the flax eggs since I’ve only subbed for up to 2 eggs using flax and it wasn’t for muffins. My best guess would be 5 egg whites total or about 3/4 cup liquid egg whites from a container if you use those. I hope this helps! Let me know if it works out for you. Oh, and if you decide to go the flax egg route, I always use the formula 1 egg = 1 Tbsp flax seed + 2.5 tbsp water, allowed to sit/thicken for 15 minutes. Again, I haven’t tried that for muffins so I don’t know how the texture and rise would be affected.

      Reply
      • Philis Hileman says

        February 26, 2019 at 5:46 am

        Hi Michele: Thank you for the recipe. My husband is ready for the 2nd batch. (Plan to make double to have more in freezer.)

        Reply
  2. Susan says

    August 4, 2018 at 4:10 pm

    Can you just use Almond flour instead of the mix of 3 different flours?

    Reply
  3. Laleine de Guzman says

    January 18, 2019 at 8:16 am

    4 stars
    I’ve always done the pineapple banna muffins the old way with regular flour, but when I tried this recipe yesterday, my daughter asked me to make it again for breakfast today. I have yet to make the drizzle but it’s okay without it. We are so thrilled with the coconut flavor on it and gosh…no sugar and no oil! Absolutely divine for our tummies!

    Reply
  4. Stephanie says

    June 20, 2019 at 6:59 am

    5 stars
    Dynamite muffins! I’m in love. Moist and flavorful. I made a small substitution–I had one ripe banana so I added a little more pineapple with juice in it’s place. Worked perfectly.

    Reply
  5. Jill says

    April 6, 2020 at 10:38 am

    Can you do an alternative to nut flour? What’s a good swap for almond flour? Thank you!

    Reply
  6. Leslie says

    May 2, 2020 at 5:57 pm

    5 stars
    I just made these and they are moist and delicious! I was looking for a recipe to use up some brown bananas and had a craving for pineapple, too. I followed the recipe, except didn’t have tapioca flour, but had cassava flour (which is close, I think) and they turned out perfect. I didn’t make the drizzle and they were fine without it.

    Reply
    • Leslie says

      May 2, 2020 at 5:59 pm

      Oh, I did add just a little coconut flakes, which gave it some more texture.

      Reply

Trackbacks

  1. Banana Blueberry Breakfast Cookies {Paleo & Vegan} says:
    May 21, 2017 at 5:00 am

    […] to have more than one extra banana, make sure you don’t miss yesterday’s recipe for banana pineapple muffins with coconut pineapple drizzle.  Or, if you just have one lonesome banana and want a healthy, “just-sweet-enough” […]

    Reply
  2. Grilled Paleo Pineapple Chicken {Whole30 Option} says:
    May 27, 2017 at 5:00 am

    […] dressings, and glazes lately and this one you definitely don’t want to miss!  Since making a coconut pineapple drizzle for my pineapple banana muffins, I’ve been thinking about making a “savory” […]

    Reply
  3. 101 Gluten-free Dairy-free Muffin Recipes - Rachael Roehmholdt says:
    May 22, 2018 at 1:01 pm

    […] 21. Pineapple Banana Muffins with Coconut Drizzle I’d never heard of pineapple banana muffins before finding this recipe, but I’m in love with the idea of taking the tradiitonal banana muffin and going tropical with it. With the coconut drizzle, I can almost picture the sunsets and lazing by the beach. Anyone have an umbrella for my fruity drink? […]

    Reply
  4. Menu Plan Monday ~ May 28/18 Weekly Dinner Inspiration says:
    May 28, 2018 at 9:02 am

    […] I had some ripe bananas to use up and decided to make some Paleo muffins. These Pineapple Banana Muffins were absolutely delicious. So so good. They weren’t dry at all and had such a great flavor. […]

    Reply

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Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

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