Piña Colada Muffins

I was in an experimental mood this afternoon, so I started looking around the kitchen for what I had that I could throw into a muffin. I had some left over crushed pineapple hanging out in the refrigerator, as well as about 1/2 bag of unsweetened shredded coconut. Voilà, piña colada muffins were born!

Piña Colada Muffins

1 1/2 cups white whole wheat flour

1 tsp salt

2 tsp baking powder

1/2 cup unsweetened shredded coconut, plus more for sprinkling

3/4 cup vanilla rice milk

1/8 cup canola oil

1/2 cup crushed pineapple, drained

12 dried cherries

Preheat oven to 350. Combine dry ingredients. Add wet ingredients stirring just to combine. Fill oiled muffin cups about 1/2 full. Sprinkle batter with shredded coconut, press one dried cherry into the center of each muffin. Bake for 27 minutes.