Tropical Banana Muffins

Tropical Banana Muffins combine ripe bananas with a hint of coconut and pineapple, creating a moist and flavorful treat perfect for breakfast or a snack delight.

Prep time: 10 minutes
Cook time: 25 minutes
Serves: 12

Ingredients

2 ripe bananas

1/2 cup crushed pineapple (drained)

1/4 cup unsweetened shredded coconut

1/2 cup granulated sugar

1/4 cup light brown sugar

1/2 cup melted coconut oil

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

1/2 cup chopped macadamia nuts (optional)

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.

2. In a large bowl, mash the bananas until smooth. Stir in the crushed pineapple and shredded coconut.

3. Add the granulated sugar, brown sugar, and melted coconut oil, mixing until well combined.

4. Beat in the eggs one at a time, then add the vanilla extract.

5. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.

6. Gently fold the dry ingredients into the banana mixture until just combined. If using, fold in the macadamia nuts.

7. Divide the batter evenly among the prepared muffin cups.

8. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

9. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Storage

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.

Reheating

To reheat, warm in a microwave for 10-15 seconds or in an oven at 300°F (150°C) for 5 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.