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
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)
1/4 cup canola oil
1 - 8 oz. can pineapple tidbits, drained
1/4 cup diced maraschino cherries
1. Preheat oven to 350 degrees. Grease a muffin tin or use paper liners.
2. In a large bowl, combine the flour, sugar, baking powder, salt, chocolate chips and coconut.
3. In a medium bowl, stir together the bananas, milk, egg, oil, pineapple and cherries. Add to the flour mixture and stir until just combined.
4. Fill muffins cups 3/4 full and bake for 30 minutes, or until they test done with a toothpick.