Banana Pina Colada Muffins
Coconut and pineapple team beautifully in that famous rum drink, the piña colada. The two play just as nicely together in this whole-grain muffin. Banana adds pleasingly moist texture, and an additional taste of the tropics.
1/2 cup (1 stick, 4 ounces) butter
1/2 cup (3 3/4 ounces) brown sugar, light or dark
1 teaspoon vanilla extract
1/2 to 3/4 teaspoon coconut flavor or rum flavor (optional)
1 1/2 cups (13 1/2 ounces) mashed ripe bananas (about 3 medium to large bananas, about 22 ounces before peeling)*
1/4 cup (3 ounces) honey
2 large eggs
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon nutmeg
1/2 teaspoon salt
2 cups (8 1/2 ounces) King Arthur 100% White Whole Wheat Flour, organic preferred
3/4 to 1 cup (4 1/2 to 6 ounces) diced dried pineapple**
generous 1/3 cup (1 ounce) shredded or flaked coconut, sweetened or unsweetened, for topping
*Did you guess wrong and find yourself a bit short of 1 1/2 cups mashed banana? Rather than cut a chunk off another banana, top off the measuring cup with applesauce, if desired.
**Don’t use canned pineapple; it’s too juicy and will make the muffins soggy. If you like, substitute another dried fruit: chopped dates, raisins, or chopped apricots are all good choices.
Preheat your oven to 350°F. Line a 12-cup muffin pan with muffin cups, and grease the cups.
In a large bowl, beat together the butter, sugar, vanilla, and coconut or rum flavor. Add the bananas, honey, eggs, baking soda, baking powder, nutmeg, and salt, beating until smooth. Stir in the flour, then the dried fruit. Spoon the batter into the muffin cups. Sprinkle each muffin with coconut.
Bake the muffins for 25 to 28 minutes, until a cake tester inserted into the center of one comes out clean. Remove from the oven, and as soon as possible tilt each muffin in its cup, to allow air to circulate and prevent the bottoms from steaming. Serve warm, or at room temperature.
Yield: 12 muffins.
Reviews
03/05/2010
Instead of muffins...I made Island Banana Bread: 1. Preheat oven to 350F and grease a 9x5" loaf pan (I use canola oil). 2. Combine & Set Aside: 2 c. White WW Flour 1/4 c. Soy Flour 2 Tbsp. Dried Buttermilk Powder 1 tsp. Baking Powder 1 tsp. Baking Soda 1/2 tsp. Sea Salt 1/4 tsp. Nutmeg 3. Prepare: 1 c. Diced Dried Pineapple (or other dried fruit: dates, apricots) 4. Mash Together: 1/2 c. Raisin Puree (or prune) 1 1/2 c. Mashed Ripe Bananas 5. Beat In: 1/2 c. Brown Sugar 2 Eggs 1 tsp. Rum 3/4 c. Orange Juice 6. Add flour mixture to wet ingredients, gently combine til just blended, then fold in pineapple. 7. Pour batter into prepared pan. 8. Sprinkle shredded coconut over the batter and gently press it down. 9. Bake til knife inserted into the center comes out clean (~55 min)
10/22/2009
Love these muffins. They are moist, flavorful and best of all...no one can tell they are made with whole grains. I used real rum instead of the imitation stuff. Also, a great way to get rid of those overripe bananas. Thanks KAF...You are the best!!
08/27/2009
my husband and i go to the senior center for lunch every weekday, so i made these muffins and i got a overwhelming response from the group we share a table..i was so pleased to hear the muffins were moist, delicious and flavorable.. s i definitely will recommend this recipe. the ingredients look like a lot,but the time mixing them is easy and short..i followed the instructions to a T..even tilting the muffins in their cups,where the bottoms will not get soggy..
07/31/2009
Yummy!
06/24/2009
Great flavor! I doubled the batch, added some chopped walnuts and made 48 mini muffins and 12 large muffins. Who knew white whole wheat could taste so good?! I had to keep reminding everyone that it was a healthy muffin. I was told that just when you thought they tasted like a banana nut muffin there was a delightful, unexpected pop of sweet pineapple.
03/22/2009
This is KILLER! Before the muffins were cooled, half were gone! I added chopped pecans to the topping. I had no pineapple so I used chopped dates and pecans. What a treat! Now I have to make another batch! Love This Flour!!!
01/07/2009
I'm very happy with how my muffins turned out. They are very moist and sweet, but not too sweet. I was able to make 18 muffins filling them 2/3 full. I used 1/2 apricots and 1/2 pineapple and they were delicious. The coconut on top made a nice touch. Mine even looked better than the picture! Oh, I forgot to grease the muffin papers and they didn't stick at all. Overall I was very pleased with this 100% whole wheat muffin.
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