This recipe was made entirely by my 7-year-old daughter. I have to say it was really wonderful to see how confident she is in the kitchen. After setting up the ingredients she asked if she could arrange them and take some pictures…it was so surreal and cool watching my daughter do her version of food blogging. She took several photos before letting me do mine. Once the pictures were taken care of, she proceeded to make the muffins by herself. I just sat back, took some pictures of her, and beamed with pride. The muffins turned out perfect! Sweet, moist, and so tasty–a huge hit with the whole family. A job well done by my talented daughter.
Banana, Coconut, and Pineapple Muffins:
- 1 1/2 cups of flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 3/4 stick of butter (6 tbsp)
- 1 1/2 tsp vanilla extract
- 2/3 cups of sugar
- 1 large egg
- 2 large very ripe bananas
- 1/2 cup crushed pineapple
- 3/4 cup shredded coconut plus more for sprinkling on top of each muffin
How to Make Banana, Coconut, and Pineapple Muffins
Preheat the oven to 350 degrees. Coat a muffin tin with cooking spray.
In a small bowl combine the flour, baking soda, salt, and cinnamon together until well mixed.
Whisk the egg, sugar, and vanilla together in a large bowl until well combined. Add melted butter, mix well. Smash the bananas then add to the batter, as well as the pineapple, and coconut until combined.
Add the dry mixture to the wet mixture. Stir until just the ingredients are just combined. Don’t over mix the batter. Divide the batter evenly into the muffin tin then sprinkle each top with coconut.
Bake for 21-23 minutes or until a tester inserted in the center comes out clean. Remove from the oven.
Let the muffins cool on a rack then serve plain or slathered in butter. Enjoy!Click here for a printable version of this recipe – For the Love of Cooking.net Adapted recipe by For the Love of Cooking.net Original recipe Week of Menus