Simple Pina Colada Muffins

Simple Pina Colada Muffins


"I took a simple banana muffin recipe and added pineapple, coconut, and rum flavor to made a delectable treat inspired by a popular tropical island drink."
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50 m servings 239 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 239 kcal
  • 12%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 36.4g
  • 12%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 288 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.

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Read all reviews 7
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This is a very moist and delicious pina colada muffin. I made these into mini-muffins and baked for 12 minutes. I used pineapple chunks (well-drained) and overly ripe bananas. Even though the ...

These were very good. They turned out very moist and not overly sweet. I used over ripe bananas. These looked so nice; I liked the way the coconut toasted a bit on top. I used pineapple tidbits ...

Made this for Recipe Group...Delicious! I cut the pineapple chunks so the kids could eat them easily and cut the rum extract in 1/2, which was perfect for us. Mine only needed 20 minutes to bake...

Recipe Group Selection: 05, April 2014 ~ Delicious and simple muffin. I baked in my mini muffin pans and got 36 from a single batch. Like Shearones, they were done in 12 minutes. Because my ...

This is the second time I am making this recipe as written, these are delicious and moist - a nice change from regular banana nut muffins. Another great way to use up those overripe bananas!

Very good, made mine with whole wheat flour and fresh pineapples. I did find they were a bit soggy the following day but could have been the use of fresh pineapples instead of canned. Flavours w...

I made these for my safari themed baby shower and they were a hit! So yummy!

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