Ingredients50 m servings 239 cals
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Sift flour, baking soda, baking powder, and salt together in a bowl.
- Stir bananas, sugar, butter, egg, rum-flavored extract, and vanilla extract together in a bowl. Fold flour mixture into banana mixture 1 cup at a time. Add pineapple chunks and 1/2 cup coconut; fold gently into batter. Pour batter into prepared muffin cups and top each with about 1 teaspoon shredded coconut.
- Bake in the preheated oven until golden brown and a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool for 10 minutes in the pan before removing to a wire rack.
Per Serving: 239 calories; 9.5 g fat; 36.4 g carbohydrates; 3 g protein; 29 mg cholesterol; 288 mg sodium. Full nutrition
ReviewsRead all reviews 10
This is a very moist and delicious pina colada muffin. I made these into mini-muffins and baked for 12 minutes. I used pineapple chunks (well-drained) and overly ripe bananas. Even though the ...
These were very good. They turned out very moist and not overly sweet. I used over ripe bananas. These looked so nice; I liked the way the coconut toasted a bit on top. I used pineapple tidbits ...
Made this for Recipe Group...Delicious! I cut the pineapple chunks so the kids could eat them easily and cut the rum extract in 1/2, which was perfect for us. Mine only needed 20 minutes to bake...
Recipe Group Selection: 05, April 2014 ~ Delicious and simple muffin. I baked in my mini muffin pans and got 36 from a single batch. Like Shearones, they were done in 12 minutes. Because my ...
I made these with the addition of an extra egg and 1/3 cup of milled flax, and used coconut oil in place of butter. Sticking with the given 12 muffins had me a bit worried that they'd overflow t...
Moist and delicious muffins. I used pineapple tidbits instead of chunks, but otherwise followed the recipe exactly. This recipe is a keeper!
These are a very good breakfast muffin if you're looking for something not overly sweet. I cooked them for 25 minutes in my toaster oven and then let them sit 10 minutes in the warm oven after ...
This is the second time I am making this recipe as written, these are delicious and moist - a nice change from regular banana nut muffins. Another great way to use up those overripe bananas!