Inspired by our trip to Maui, Geoff and I decided to try to make something that would bring together some tropical island flavours. Made with Tahitian vanilla, shredded and ground coconut, and chunks of fresh pineapple, these Pina Colada Muffins certainly do the trick. On top of all that, the almond flour base makes them hearty and the applesauce keeps them moist for days. We will certainly be making these again! 
These are based on the almond flour raspberry muffins we posted earlier. Like those muffins, these should be stored in the fridge and taste even better the next day when the flavours have a chance to meld.