Pineapple Banana Coconut Muffin
Ingredients
1 ½ All Purpose flour
3/4 cup (150g) granulated sugar
¾ teaspoon of baking soda
½ tsp salt
6 tablespoons unsalted butter, melted
1 large egg
2 ripe bananas, mashed
¾ cup shredded coconut plus more for sprinkling on top of each muffin
½ cup crushed pineapple
1 ½ tsp cinnamon
1 1/2 teaspoons vanilla extract
2/3 cup (132g) chopped pecans, toasted (optional)
1/2 cup (118ml) milk
Procedure
- Preheat oven to 400°F. Grease or line 18 standard muffin cups.
- In a large bowl, place the flour, sugar, cinnamon, baking soda, and salt. Mix it well. Add pecans and whisk to distribute.
- In a separate bowl whisk the egg, milk, and vanilla extract. Add melted butter and stir well. Stir in banana, pineapple and ¾ cup of coconut.
- Add the banana mixture to the dry ingredients and fold only until the ingredients are combined. (Don’t overmix or the muffins will be tough)
Scoop into prepared muffin tins. - Lastly, add a small amount of chopped pecans and coconut on top of the muffins. Bake for 20-25 minutes and cool on a wire rack
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