Lava Flow Muffins

Who likes dessert?! I do, I do! I grew up in a household that always had something baked, whether it was banana bread/muffins, oatmeal raisin cookies or cupcakes, it was always calling my name. I LOVE to bake. Since I bake so many delicious goodies, my mom thought I should have my very own baking sheets and muffins pans before I went off to college. So for this month's Recipe ReDux, I was able to use my muffin pan (passed down from my lovely mother <3 ) to make these delicious Lava Flow Muffins! Some of you may be wondering why these muffins have such a crazy name, well, they were inspired by one of my favorite tropical drinks that I enjoy here in Hawaii. That's right! The Lava Flow Pina Colada! This drink includes strawberries, pineapple and coconut...and so do these tropical muffins! Enjoy!

Lava Flow Muffins


  • 2 cups flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • pinch of salt
  • 1 cup shredded coconut
  • 1 cup skim milk
  • 1 egg
  • 1/3 cup coconut oil
  • 1/2 cup pineapple, cubed
  • 6 strawberries, cut in half


  1. Preheat oven to 400°F. Spray muffin cups with cooking spray.
  2. In a large bowl, combine flour, sugar, baking powder, baking soda, salt and shredded coconut. Add the milk, egg and coconut oil to the mixture and mix until smooth. Gently fold in pineapple cubes. Divide the batter evenly.
  3. Place strawberry halves on top of the batter.
  4. Bake muffins for 20 to 25 minutes, or until the edges and tops are golden. Let muffins cool in the pan for 5 minutes before removing from pan. Serve and enjoy.