Hawaiian Muffins

1 ¾ cups flour (all purpose or oat flour, may replace up to 1 cup with whole wheat flour)

1 tsp baking soda

1 tsp cinnamon

½ tsp salt

¼ cup granulated sugar

¼ cup brown sugar

¼ cup coconut oil

¼ cup Greek yogurt

2 tsp vanilla extract

2 large eggs

¾ cup mashed banana (approximately two bananas)

½ cup crushed pineapple

Preheat oven to 350 degrees Fahrenheit and line a standard muffin tin with baking cups.

Whisk together flour, baking soda, cinnamon, and salt. Set aside.

In a mixing bowl, beat granulated sugar, brown sugar, coconut oil, Greek yogurt, and vanilla until smooth. Add eggs and beat well.

Mix in banana until evenly combined.

Stir in dry mixture and pineapple. Be careful not to overmix.

Evenly divide batter between baking cups, and sprinkle on shredded coconut.

Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean.