(originally made 5/2012)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.
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.
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!