Hawaiian Banana Muffins w/ Coconut & Pineapple

Tropical style muffins are welcome during these last chilly days of April – the banana and crushed pineapple makes these muffins very moist, and the coconut combines with the batter to make a spongy texture. Delicious and perfect for using up those overripe bananas!

• 1/2 cup butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 ripe banana, mashed
• 1 cup crushed pineapple, do NOT drain
• 2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup shredded coconut

1. Preheat oven to 350º. Line a muffin tine with 20 papers, set aside.
2. In a large bowl, cream butter and sugar, add the eggs, one at a time. Mix in mashed banana and crushed pineapple.
3. In a small bowl, whisk the flour, baking powder, baking soda, and salt. Add to the butter/sugar mixture until combined. Fold in the coconut.
4. Fill muffins cups, and top off with a bit of coconut. Bake for 17 to 20 minutes.