Banana Pineapple Coconut Muffins
Author: Maryann Ridini Spencer
Serves: 10
- 1 ½ c. all-purpose flour (or Pure Pantry's Organic & Gluten Free Baking Mix)
- ¾ c. sugar
- 2 tsp. baking soda
- ¼ tsp. salt
- 2 T. cinnamon
- ¾ c. macadamia nuts (or walnuts), coarsely chopped
- ½ c. coconut oil
- 2 eggs
- 3 medium to large ripe bananas, mashed
- 1 c. pineapple, crushed
- ½ c. shredded sweet coconut
- 1 tsp. lemon extract
- 3 T. coconut milk
- Preheat oven to 350 Degrees F.
- In a bowl, stir together flour, sugar, baking soda, salt, cinnamon, and nuts.
- In another bowl, with an electric mixer, beat together oil, eggs, bananas, pineapple, shredded coconut, lemon extract and coconut milk. Mix.
- Add in half of dry mixture to wet mixture. Mix. Add in second half of dry mixture and mix.
- Spoon batter into greased muffin tins. Muffin tins will be full.
- Bake in the oven for 20-25 minutes.
- After 25 minutes, insert a toothpick into the center of one of the muffins. If the toothpick comes out clean, the muffins are done.
- Cool muffins in the muffin tin for approximately 5 minutes.
- Serve warm or at room temperature with honey or butter.
Recipe by at https://maryannridinispencer.com/banana-pineapple-coconut-muffins/
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