I’ve been on a cleaning and organizing kick lately. Last week I went around and cleaned out three of our closets. I have 3 bags to donate and 2 bags of garbage. My mantra is “if it’s not beautiful or useful, get rid of it.” The best way to organize is to not have so much stuff to begin with. I really like the minimalist, non-cluttered look. It makes me feel peaceful and calm.
I wanted to try and clean out my fridge and pantry too. This recipe all started with the leftover coconut milk from the Warm Coconut Rice Pudding. I wanted to use it up before it went bad. I also had a couple of overripe bananas. And then I had this lone can of pineapple in my pantry. I have no idea why I bought it or why it was there. I don’t even remember buying it. It was almost as if it had legs and was wondering around and decided to take up residence in my pantry. Well, it wasn’t expired yet and I was tired of seeing it, so I decided to use it. So I had coconut milk, bananas and pineapple. Piña coladas! Better yet, I thought I’d try making up a recipe for muffins. Here’s what I came up with. I know chocolate chips aren’t a usual ingredients in piña coladas, but Hubby insisted.
Piña Colada Banana Muffins
(This is not a low-FODMAP recipe)
makes 12 muffins
Ingredients:
1 1/2 cups flour
2/3 cup sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup mini chocolate chips
1/2 cup unsweetened shredded coconut (sweetened flaked coconut may be used)
2 small bananas, mashed (about 2/3 cup)
1/2 cup coconut milk (or milk of your choice)
1 egg
1/4 cup canola oil
1 – 8 oz. can pineapple tidbits, drained
1/4 cup diced maraschino cherries
Directions:
