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.