PINEAPPLE, BANANA AND COCONUT MUFFINS Recipe
These Pineapple, Banana and Coconut Muffins are good anytime. They make me think of Hawaii and something you would find on a menu there. I love pineapple and bananas together and the coconut just adds to the taste. We love these with our coffee in the mornings. Children will love these as a snack, too.
- 2 1/2 cups all-purpose flour
- 1/2 cup white granulated sugar
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 (20 ounce can) crushed pineapple in 100% pineapple juice, undrained
- 1 teaspoon vanilla extract
- 8 tablespoons butter or 1/2 cup or 1 stick, melted
- 3 eggs
- 3 bananas, mashed
- 1 cup coconut
- 1 cup chopped walnuts or pecans, Optional
Whisk together the flour, sugar, baking soda, and cinnamon in a large mixing bowl. Pour undrained pineapple into another bowl and add vanilla extract, melted butter, eggs and bananas. Mix with a spoon. Fold in coconut and nuts. Combine pineapple mixture with flour mixture and mix well with a spoon. Spray a 12 cup muffin tin with cooking spray. Fill cups 3/4 full with batter. Bake in preheated 350 degree oven for 25 to 30 minutes. Check to make sure they are done as ovens vary. Makes 24 muffins. Enjoy!
Note: These keep well for several days in the refrigerator and can be reheated in the microwave. They could be frozen, too.
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