Mini Piña Colada Muffins with Coconut Streusel
Serves 24
Using juice in these muffins adds flavor and keeps them moist. For a dairy-free option, use vegetable oil instead of melted butter.
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
  1. 1½ Cups all-purpose flour
  2. ½ Cup large flaked oats
  3. ¾ Cup granulated sugar
  4. 2 Tsp baking powder
  5. ¼ Tsp ground nutmeg
  6. ¼ Tsp salt
  7. 1 Cup Pineapple, Banana & Coconut Juice
  8. 1 Egg
  9. 2 Tsp finely grated lime zest
  10. 1 Tsp vanilla
  11. 1/3 Cup unsalted butter, melted or vegetable oil
  12. ½ Cup unsweetened desiccated coconut, divided
  13. 1 Tbsp brown sugar
  1. Preheat oven to 375°F. Line 24 mini muffin cups with paper liners. In a large bowl, whisk flour with oats, granulated sugar, baking powder, nutmeg and salt until well combined; set aside.
  2. In another bowl, whisk juice, egg, lime zest and vanilla until blended. Stir in melted butter.
  3. Stir wet ingredients into dry ingredients until just moistened. Fold in 1/3 cup desiccated coconut. Scoop into muffin cups. Toss remaining coconut with brown sugar until combined. Sprinkle evenly over top of each muffin.
  4. Bake for 13 to 15 minutes or until a toothpick inserted into the center comes out clean. Cool in pan on rack for 5 minutes.
Del Monte Fresh Produce N.A., Inc

Nutrition Facts

  • Calories per serving (1 muffin): 93
  • Fat: 3.5g
  • Cholesterol: 14mg
  • Sodium: 22mg
  • Carbohydrates: 15g
  • Fiber: 1g
  • Sugar: 8g
  • Protein: 1.5g