Banana Pineapple Coconut Muffins
| Cuisine | American |
|---|---|
| Method | Baking |
A delicious combo of tropical flavors all wrapped up into a muffin. These make for a quick and easy breakfast or snack and freeze well.
Ingredients
- 2 1/2 cups all purpose or white wheat flour
- 1 cup oatbran
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 2 liters eggs
- 16 oz pineapple
- 4-5 liters bananas
- 1/4 cup oil
- 1 cup yogurt - Greek vanilla works well
- 2 tsp vanilla extract
- 1 cup white chocolate chips (optional)
- 1 cup shredded coconut (optional)
Step 1
In a large bowl, combine your flour, sugars, baking powder, baking soda and salt.
Step 2
Drain both of your cans of Dole Crushed Pineapple. Pour pineapple into a food processor and puree. Peel your Dole Bananas and add them to the pineapple mixture, pureeing again. You do not have to puree your bananas, if you prefer you can simply mash them with the fork.
Step 3
Add your pineapple/banana puree, eggs, oil, vanilla and yogurt to your dry ingredients. Combine ingredients until just mixed.
Step 4
Add in your white chocolate chips and shredded coconut if desired.
Step 5
Fill paper lined or greased muffins tins 2/3 to 3/4 of the way full. If desired sprinkle a bit of shredded coconut on top.
Step 6
Bake at 350 degrees for 13-16 minutes or until a toothpick into the center comes out clean. Let cool and enjoy!