Thursday, October 07, 2010

Pineapple Banana Muffins

Yes, more muffins! Another great recipe from Let's Dish.  Elise only ate the tops of these (she only eats the main muffin part if it contains chocolate chips...) but Caelyn and I loved the whole thing.  I like to pop one in the toaster before eating to crisp up the coconut topping a bit. Yummo!


Ingredients
3 cups all-purpose flour
1 cup white sugar
1 cup packed brown sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 eggs
1 1/4 cups vegetable oil
2 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple, drained
2 cups mashed ripe bananas

Topping
1/2 cup shredded coconut
1/4 cup chopped nuts (<-- I omit this)
1/4 cup brown sugar

Directions
In a large bowl, combine the flour, sugars, salt, baking soda and cinnamon. In another bowl, beat the eggs, oil and vanilla; stir in the pineapple and mashed bananas. Stir the wet ingredients into the dry ingredients just until moistened. Fill lined muffin cups with batter, about 2/3 full.  Top with a generous amount of coconut topping.  Bake at 350 degrees for 20 minutes or until a toothpick comes out clean.  



Yield: 2 dozen

1 comment:

Danelle said...

Glad you enjoyed these (and the Mexican Lasagna too). We prefer this to normal banana bread now. Oh, and I think my kids will love that apple pancake!