Pineapple Coconut Banana Nut Muffins Recipe

Black Section Separator

Pineapple Coconut Banana Nut Muffins taste fantastic. These muffins are moist, sweet, and fantastic!  

INGREDIENTS

– 1 & 1/2 cups (180g) all-purpose flour – 3/4 cup (150g) granulated sugar – 1 teaspoon baking soda – 1 teaspoon ground cinnamon – 1/2 teaspoon salt – 6 tablespoons (85g) unsalted butter, melted and cooled – 1/2 cup (118ml) milk – 1 large egg – 1 teaspoon vanilla extract – 2 medium bananas, mashed – 8 ounces (226g) crushed pineapple, undrained – 2/3 cup (132g) chopped pecans, toasted – 2/3 cup (56g) sweetened shredded coconut, toasted

Warm the oven up to 400°F. Preheat the oven and line or grease 18 muffin tins.  

Step 1 

INSTRUCTIONS

Mix the flour, sugar, baking soda, cinnamon, and salt in a large bowl with a whisk. Put the butter, milk, egg, and vanilla in a different bowl and mix them together.  

Step 2

In the middle of the flour mix, make a well. Mix the butter mixture in with the flour mixture.  

Step 3

Add the pineapple and bananas and mix well. Then add the coconut and nuts and mix well.  

Step 4

Fill each muffin cup about three quarters of the way to the top with batter, which should take about four tablespoons of batter.  

Step 5

The muffins are done when a pick stuck in the middle comes out clean after 14 to 18 minutes of baking.  

Step 6

Allow the cakes to cool in the pans for ten minutes. After that, put the muffins on a wire rack to cool fully.  

Step 7

Also See

Also See

Glazed Blueberry Cream Cheese Biscuits Recipe