Mother’s day was last weekend and instead of trying to scurry around to find her a gift, I baked her a batch of homemade muffins using ingredients that I already had on hand. Whenever I bake in the spring, I always like to include fresh fruit in the recipe. I had a perfectly ripe pineapple and a black banana so I combined the two with some coconut to create a tropical treat.
I used a fresh pineapple and pulsed it in the blender a few times to give it the consistency of crushed pineapple that you would get from a can. You can use a canned version if that is what you have but I feel like they have a tin-like taste and I prefer using fresh. These pina colada-like muffins are oil-free yet moist thanks to the coconut yogurt, resulting in a healthy, filling breakfast option.