Coconut, Banana Chip, and Pineapple Tropical Muffins Ingredients: 1 ½ cups all-purpose flour (or whole wheat flour) 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 1 teaspoon ground cinnamon ½ cup granulated sugar (or coconut sugar) 2 large ripe bananas, mashed ½ cup crushed pineapple, drained (fresh or canned) ½ cup shredded coconut (sweetened or unsweetened) ½ cup vegetable oil (or melted coconut oil) 2 large eggs 1 teaspoon vanilla extract ½ cup banana chips, roughly chopped (plus extra for topping, if desired) Instructions: Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and granulated sugar. Mix Wet Ingredients: In another bowl, combine the mashed bananas, crushed pineapple, shredded coconut, vegetable oil, eggs, and vanilla extract. Mix until well combined. Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the chopped banana chips. Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about 2/3 full. If desired, sprinkle additional banana chips on top of each muffin. Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Cool and Serve: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack. Enjoy them warm or at room temperature! Tips: For added flavor, you can mix in some chopped nuts, such as macadamia nuts or walnuts. These muffins can be stored in an airtight container for a few days or frozen for longer storage.