To start this post off, I have to say; These have to be some of the best banana muffins I've ever tried!! Seriously, no joke. They seriously taste as though they came straight out from a bakery! It was when I pasted a local bakery that I decided today to bake Banana. And when I thought about it, I hadn't some in awhile, and, it felt like a great time to bake some.
When summer comes around, fruit is something that most people eat because it's hot, and, eating hot food or heavy food just doesn't sound good when you dieing from heat. You want some light and fresh tasty. Fruit is exactly that. And it's been feeling a lot like summer here in Florida. So we've got a lot of fruit floating around here. So, to but the bananas to use, I decided to make them into muffins.
I'm not joking when I say that these are good; Because they really have to be some of the best muffins I have ever made! Coconut and raisins, in my opinion, team beautifully together (especially in that famous rum drink, the piña colada for some of you). The two play just as nicely together in this whole-grain muffin. Banana adds pleasingly moist texture, and an additional taste of the tropics.
2 cups flour
1/2 cup diced dried pineapple
1/2 cup raisins
1/2 cup butter
1/2 cup brown sugar, light or dark
1 tsp. vanilla extract
3/4 tsp. coconut flavor or rum flavor (optional)
1 1/2 cups mashed ripe bananas (about 3 large bananas)
1/4 cup honey
2 large eggs
3/4 tsp. baking soda
3/4 tsp. baking powder
1/4 tsp. cinnamon
1/2 tsp. salt
1/3 cup shredded coconut
1. Preheat your oven to 350 degrees. Line 12 muffin cups with muffin cups.
2. 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.
3. Stir in the flour, then add the pineapple and raisins. Spoon the batter into the muffin cups and sprinkle each muffin with coconut.
4. Bake the muffins for 25 to 28 minutes, or until a tester inserted into the center comes out clean. Remove from the oven, and let set for 5 minutes. Take muffins out of muffins cups and serve warm, or at room temperature. Store in an air tight container.