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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 12 |
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This recipe was featured in our local newspaper and was a big hit with my family this weekend. They are surprisingly light when you realize whole wheat and all-purpose flours are used and the flavor is fruity and lovely. Read more . Great for brunch or snacking. Ingredients:
2 cups all-purpose flour |
1 cup whole wheat flour |
1 1/2 cup sugar |
1/2 tsp salt |
1 tsp baking soda |
1 tsp ground cinnamo1 1/2 tsp vanilla extract |
3 large eggs, room temperature |
1 1/2 cups vegetable oil |
2 to 3 cups mashed ripe bananas |
1 8-ounce can crushed pineapple with juice |
1 cup flaked coconut |
1 cup chopped walnuts |
non-stick baking spray |
Directions:
1. Preheat oven to 350
2. Stir all of the dry ingredients together in a large bowl with a whisk.
3. Add the moist ingredients to the dry mix and stir until just incorporated.
4. Spoon the mixture into prepared muffin tins
5. Bake in the middle of the oven for about 25 to 30 minutes, until tester comes out dry.
6. Cool on racks for ten minutes before flipping out of the muffin tins.
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