Banana, Coconut, and Pineapple Muffins

(originally made 5/2012)

Here's the last of my challenge recipes for the week!   I had some bananas I needed to use up, plus leftover pineapple so these were perfect.     I used coconut extract in place of the vanilla.   Cut back the cinnamon because the Penzey's stuff is strong.   I got 1 dozen nice sized muffins and I love how the coconut started to toast up. 

I found these on Pinterest from the For the Love of Cooking blog.   Just an FYI that the printable recipe is missing the baking time, I had to go back and get it from the blog page.

* Exported from MasterCook *

                  Banana, Coconut, and Pineapple Muffins

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  flour
     3/4           tsp  baking soda
     1/2           tsp  salt
  1 1/2            tsp  cinnamon (only used about 3/4t)
     3/4         stick  butter (6 tbsp)
  1 1/2            tsp  vanilla extract-- used coconut extract
     2/3          cups  sugar
  1              large  egg
  2              large  ripe bananas
     1/2           cup  crushed pineapple
     3/4           cup  shredded coconut plus more for sprinkling on top of each muffin

Preheat the oven to 350 degrees. Coat a muffin tin with cooking spray.
In a small bowl combine the flour, baking soda, salt, and cinnamon together until well mixed.
Whisk the egg, sugar, and vanilla together in a large bowl until well combined. Add melted butter, mix well. Smash the bananas then add to the batter, as well as the pineapple, and coconut until combined.
Add the dry mixture to the wet mixture. Stir until just the ingredients are just combined. Don't over mix the batter. Divide the batter evenly into the muffin tin then sprinkle each top with coconut.

Bake for 21-23 minutes or until a tester inserted in the center comes out clean. Remove from the oven.
Let the muffins cool on a rack then serve plain or slathered in butter. Enjoy!



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