Banana Pineapple Coconut Muffin Recipe 455

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BANANA CRUNCH MUFFINS



Banana Crunch Muffins image

Provided by Ina Garten

Time 45m

Yield 18 large muffins

Number Of Ingredients 15

3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs
3/4 cup whole milk
2 teaspoons pure vanilla extract
1 cup mashed ripe bananas (2 bananas)
1 cup medium-diced ripe bananas (1 banana)
1 cup small-diced walnuts
1 cup granola
1 cup sweetened shredded coconut
Dried banana chips, granola, or shredded coconut, optional

Steps:

  • Preheat the oven to 350 degrees F.
  • Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.
  • Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.

BANANA PINEAPPLE COCONUT MUFFIN RECIPE - (4.5/5)



Banana Pineapple Coconut Muffin Recipe - (4.5/5) image

Provided by kayjayjohnson

Number Of Ingredients 15

2 1/2 cup all purpose or white wheat flour
1 cup oat bran
1/2 cup sugar
1/2 cup brown sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 eggs
16 ounces pineapple
5 bananas
1/4 cup oil
1 cup yogurt - Greek vanilla works well
2 teaspoons vanilla extract
1 cup white chocolate chips, optional
1 cup coconut, shredded, optional

Steps:

  • In a large bowl, combine your flour, sugars, baking powder, baking soda and salt. 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. Add your pineapple/banana puree, eggs, oil, vanilla and yogurt to your dry ingredients. Combine ingredients until just mixed. Add in your white chocolate chips and shredded coconut if desired. 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. Bake at 350°F for 13 to 16 minutes or until a toothpick into the center comes out clean. Let cool and enjoy!

PINEAPPLE BANANA MUFFINS



Pineapple Banana Muffins image

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

3 cups all-purpose flour
2 cups granulated sugar
1 cup chopped nuts or 1 cup raisins
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
3 eggs
2 cups mashed bananas (about 5 medium)
1 1/4 cups crushed undrained pineapple
1 cup vegetable oil

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

PINEAPPLE BANANA MUFFINS



Pineapple Banana Muffins image

From Merritt Island, Florida, Grace Bryant writes, "Sometimes I prepare the dry ingredients and wet ingredients the night before and mix them together in the morning so the muffins are fresh and warm for breakfast."

Provided by Taste of Home

Time 35m

Yield 6 muffins.

Number Of Ingredients 14

1/2 cup all-purpose flour
1/4 cup whole wheat flour
1/4 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
2 tablespoons beaten egg
1/4 cup canola oil
2 tablespoons 2% milk
1/2 teaspoon vanilla extract
1 cup mashed ripe bananas (2 medium)
1/3 cup unsweetened crushed pineapple, drained

Steps:

  • In a small bowl, combine the flours, sugar, baking soda, baking powder, cinnamon, nutmeg and salt. In another bowl, whisk the egg, oil, milk and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and pineapple. , Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake at 375° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 224 calories, Fat 10g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 181mg sodium, Carbohydrate 31g carbohydrate (17g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

PINEAPPLE COCONUT MUFFINS



Pineapple Coconut Muffins image

Let pineapple and coconut bring a refreshing twist to muffins with this recipe from Vicki Schrupp of Little Falls, Minnesota. Topped with sliced almonds, the moist morsels include sour cream and cream cheese.

Provided by Taste of Home

Time 40m

Yield 1-1/2 dozen.

Number Of Ingredients 12

3 ounces cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 large egg
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup sour cream
2 cans (8 ounces each) crushed pineapple, drained
1/4 cup sweetened shredded coconut
1/2 cup sliced almonds

Steps:

  • In a bowl, beat cream cheese, sugar and extracts until smooth; stir in egg. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream just until moistened. Fold in pineapple and coconut., Fill greased or paper-line muffin cups three-fourths full. Sprinkle with almonds. Bake at 350° for 25 minutes or until muffins test done. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 151 calories, Fat 4g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 159mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.

SHANNON'S BANANA COCONUT MUFFINS



Shannon's Banana Coconut Muffins image

I have a long-tested banana bread recipe that is one my Grandma used to make. I have changed it up to add some coconut and mandarin oranges. I took them to work and people said they were wonderful.

Provided by emrald5769

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Banana Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 10

1 cup white sugar
½ cup margarine
2 eggs, beaten
1 cup mashed bananas
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 (10 ounce) can mandarin oranges, drained and chopped
½ cup shredded coconut

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 12 muffins cups or line with paper liners.
  • Beat sugar and margarine together in a bowl using an electric mixer until smooth and creamy; stir in eggs. Stir bananas into margarine mixture; stir in vanilla extract.
  • Whisk flour, baking powder, and salt together in a bowl; stir into margarine mixture until just combined. Fold oranges and coconut into batter. Spoon batter into muffin tins.
  • Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 30 minutes.

Nutrition Facts : Calories 254.2 calories, Carbohydrate 39.6 g, Cholesterol 31 mg, Fat 9.4 g, Fiber 1.4 g, Protein 3.7 g, SaturatedFat 2.4 g, Sodium 247.4 mg, Sugar 21.7 g

PINEAPPLE & COCONUT MUFFINS



Pineapple & Coconut Muffins image

These are easy to make, and totally delicious! From the January 2009 issue of "recipes +" magazine.

Provided by Sara 76

Categories     Dessert

Time 50m

Yield 12 muffins

Number Of Ingredients 11

cooking spray
2 1/4 cups self-rising flour
1/3 cup brown sugar, firmly packed
3/4 cup milk
225 g crushed pineapple, well drained (reserve juice)
1 egg, lightly beaten
90 g butter, melted
1/3 cup shredded coconut, toasted
125 g cream cheese, at room temperature
1/2 cup icing sugar
2 -3 drops coconut essence

Steps:

  • Preheat oven to 180°C Spray a 12 hole muffin tray with cooking oil.
  • Sift flour into large bowl; add sugar and stir to combine. Make well in centre. Combine milk, reserved juice, egg and butter in a jug; pour into well. Add pineapple. Using a large metal spoon, stir until just combined.
  • Spoon mixture into prepared holes. Bake for 20-25 minutes or until skewer inserted comes out clean. Let cool for 5 minutes. Lift muffins to a wire rack.
  • When cool, spread muffins with icing; sprinkle with coconut.
  • ICING:.
  • Using an electric mixer, beat cream cheese and sugar in a medium bowl until light and fluffy. Stir in essence.

Nutrition Facts : Calories 255.3, Fat 11.8, SaturatedFat 7.4, Cholesterol 47.2, Sodium 394.1, Carbohydrate 33.5, Fiber 0.9, Sugar 14.7, Protein 4.3

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