Muffins loaded with bananas, pineapple and coconut might sound a bit unusual, however they are surprisingly delicious. My boys request them often. I’ve adapted them slightly at different times and they always turn out great. We call them Hawaiian muffins, because everyone that tried them initially referred to them that way. They are a fabulous pineapple coconut treat!
Hawaiian Muffins
Hawaiian Muffins
recipe adapted from For the Love of Cooking
Yield: 12 muffins
3/4 cups all purpose flour
3/4 cups whole wheat flour
3/4 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
6 tbsp butter or coconut oil
1 1/2 tsp vanilla extract
2/3 cups of sugar
1 large egg
3 medium very ripe bananas
1/2 cup crushed pineapple, drained
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.
Whisk together the flour, baking soda, salt, and cinnamon; set aside.
Whisk the egg, sugar, and vanilla together in a large bowl until well combined. Add melted butter or coconut oil and mix well. Smash the bananas then add to the batter, as well as the pineapple, and coconut. Stir until combined.
Combine the wet and dry ingredients. Stir just until the ingredients are combined. Divide the batter evenly into the muffin tins then sprinkle each top with coconut. Bake for 18-20 minutes or until lightly browned and a toothpick comes out clean. Let the muffins cool on a rack then serve plain or slathered in butter.
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