Hawaiian Banana Muffins
Perfect for enjoying on a bright morning or any time you crave a tropical treat!
Equipment
- large paper muffin cups
- muffin tin
- large mixing bowl
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup butter (softened)
- 1 cup sugar
- 1 egg
- 1 banana (ripe)
- ½ cup shredded coconut (sweetened)
- 20 oz can of crushed pineapple (not drained)
Instructions
- Preheat the oven to 350º F.
- Combine all the ingredients into a large mixing bowl and mix them thoroughly using an electric mixer.
- Pour the batter into a muffin tin lined with (Large) paper cups: about ¼ cup plus 2 Tbsp for each cup.
- Bake for 30-35 minutes or until a toothpick comes out clean. Ten minutes before baking is complete, sprinkle shredded coconut on top of each muffin to be toasted, if desired.
- Allow muffins to cool completely before serving.
Nutrition
Calories: 179kcal | Carbohydrates: 29g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 138mg | Potassium: 91mg | Fiber: 1g | Sugar: 18g | Vitamin A: 191IU | Vitamin C: 4mg | Calcium: 24mg | Iron: 1mg
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
