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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 24 |
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âThese muffins taste even better the next day, so to save time, I often make them the night before. They stay moist for days.â âStasha Wampler, Clinchport, Virginia Ingredients:
3 cups king arthur unbleached all-purpose flour |
2 cups sugar |
2 teaspoons ground cinnamon |
1 teaspoon baking soda |
1 teaspoon salt |
3 eggs |
1 cup canola oil |
1 teaspoon vanilla extract |
3 medium ripe bananas, mashed |
1 cup flaked coconut |
1 can (8 ounces) crushed pineapple, drained |
1 cup macadamia nuts, coarsely chopped |
Directions:
1. In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. In another bowl, combine the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the bananas, coconut and pineapple.
2. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with nuts. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 2 dozen.
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