By the time January arrives, I’m already dreaming of sunshine and a warm beach.

So to help cope with the cold weather and conjure up visions of summer fun, my muffin of the month is Pina Colada.

Ingredients:

2 1/2 cups flour
1/2 cup sugar (optional)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/4 cup canned coconut milk
1/4 cup pineapple juice (from the can)
3 mashed bananas (1 cup)
1/2 cup coconut
1/2 cup crushed pineapple
1 tablespoon vanilla

Instructions:

Preheat oven to 375.

Combine all dry ingredients in a large bowl. In a separate bowl, beat the eggs until frothy, then add the remaining wet ingredients. Add the wet ingredients to the dry ones and stir just enough to moisten. (Too much mixing makes a tuff muffin.) Line pan with muffin cups and pour mixture in until 3/4 full. (I use a large ice cream scoop.) Bake for 20-25 minutes or until slightly golden.

Makes 12 muffins.

Tips: This recipe can easily be made gluten-free by swapping out the flour with a gluten-free version. You can also make this vegan by using an egg substitute. 

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Author: Angela St. Cyr
Image: Author’s own 
Editor: Brooke Breazeale
Copy Editor: Nicole Cameron
Social Editor: Catherine Monkman