PINEAPPLE BANANA MUFFINS

Filed under Breads
Ingredients

3 cups all-purpose flour
1 cup white sugar
1 cup packed brown sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 eggs
1 1/4 cups vegetable oil
2 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple, drained
2 cups mashed ripe bananas


Topping
1/2 cup shredded coconut
1/4 cup chopped nuts
1/4 cup brown sugar

Directions
In a large bowl, combine the flour, sugars, salt, baking soda and cinnamon. In another bowl, beat the eggs, oil and vanilla; stir in the pineapple and mashed bananas. Stir the wet ingredients into the dry ingredients just until moistened. Fill lined muffin cups with batter, about 2/3 full.  Top with a generous amount of coconut topping.  Bake at 350 degrees for 20 minutes or until a toothpick comes out clean. 

Let's Dish
The pineapple flavor in this recipe isn't too overpowering, and it helps make the muffins moist.  The oil can easily be replaced with applesauce, and sometimes I even cut 1/2 cup of the sugar.  This makes about 2 dozen muffins and I usually make half with the coconut topping and half without.  That way everybody's happy.

Who Dished It Up First
This was originally a recipe for pineapple banana bread, given to me by my friend Darley.  I just bake it in muffin tins instead of loaves and came up with the coconut topping to compliment the pineapple and banana flavors.