Hawaiian Muffins With Pineapple Bananas And Coconut Food
HAWAIIAN MUFFINS WITH PINEAPPLE, BANANAS AND COCONUT
Hawaiian Muffins loaded with bananas, pineapple, and coconut are one of my favorite muffins for an easy breakfast or a sweet treat late at night.
Provided by Mary Younkin
Categories Breakfast
Time 30m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F. Coat a muffin tin with cooking spray or line with paper muffin liners. Whisk together the flour, baking soda, salt, and cinnamon; set aside. Whisk the egg, sugar, and vanilla together in a large bowl until well combined. Add melted butter or coconut oil and mix well.
- Smash the bananas then add to the batter, as well as the pineapple, and coconut. Stir until combined. Combine the wet and dry ingredients. Stir just until the ingredients are combined.
- Divide the batter evenly into the muffin tins then sprinkle each top with coconut. Bake for 18-20 minutes or until lightly browned and a toothpick comes out clean.
- Let the muffins cool on a rack then serve plain or slathered in butter. Enjoy!
Nutrition Facts : Calories 200 kcal, Carbohydrate 32 g, Protein 2 g, Fat 8 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 14 mg, Sodium 171 mg, Fiber 1 g, Sugar 16 g, UnsaturatedFat 2 g, ServingSize 1 serving
PINEAPPLE BANANA MUFFINS
Make and share this Pineapple Banana Muffins recipe from Food.com.
Provided by BestTeenChef
Categories Quick Breads
Time 40m
Yield 30 muffins, 12-18 serving(s)
Number Of Ingredients 10
Steps:
- In large bowl, stir together flour, sugar, nuts, baking soda, salt and cinnamon.
- In separate bowl, beat eggs; stir in bananas, pineapple and oil until blended, Add all at once to dry ingredients; stir just until moistened.
- Spoon into large greased muffin cups filling two-thirds full.
- Bake at 375 F (180 C) over for 20-30 minutes or until tops are firm to the touch.
Nutrition Facts : Calories 531.5, Fat 25.7, SaturatedFat 3.6, Cholesterol 46.5, Sodium 394.3, Carbohydrate 71.2, Fiber 3.2, Sugar 40.2, Protein 7.3
HAWAIIAN MUFFINS
Make and share this Hawaiian Muffins recipe from Food.com.
Provided by Dancer
Categories Quick Breads
Time 40m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Sift dry ingredients.
- Add eggs, milk, and butter.
- Stir until smooth.
- Add pineapple, mixing well.
- Spoon into greased 3-inch muffin pans, filling 3/4 full.
- Bake at 425 degrees for 20 to 25 minutes.
PINEAPPLE - COCONUT MUFFINS
This is something I came up with when I had some pineapple and wanted to make muffins. I hope you like it! SOURCE: Me :)
Provided by najwa
Categories Quick Breads
Time 35m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350F, line 2 muffin pans with paper cups.
- In a large bowl, beat butter and sugar until pale and fluffy; add eggs and vanilla, and beat well.
- Combine salt, baking powder, coconut, and flour.
- Drain and chop pineapple, reserving juice (about 7 ounces).
- Add the flour mixture to the butter mixture alternately with the reserved juice.
- Fold in pineapple, and fill muffin cups 2/3 full.
- Bake for 20-25 minutes.
- Note: Sprinkle sugar on top of muffins for crunchy muffin tops.
Nutrition Facts : Calories 161.6, Fat 7.4, SaturatedFat 5.3, Cholesterol 25.7, Sodium 128.3, Carbohydrate 22.7, Fiber 1.4, Sugar 13.1, Protein 2.1
HAWAIIAN MUFFINS
Make and share this Hawaiian Muffins recipe from Food.com.
Provided by Miss Annie
Categories Quick Breads
Time 35m
Yield 12 Muffins
Number Of Ingredients 11
Steps:
- In a bowl combine first 4 dry ingredients.
- Stir in rest of dry ingredients; mixing to coat.
- In another bowl mix together the wet mix ingredients.
- Add wet mix ingredients to dry ingredients until just combined.
- Spoon batter into prepared pans and bake at 400ºF for 15-20 minutes or until tests clean.
- Makes 12.
- These muffins freeze well.
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