Hawaiian Muffins
A little bit tropical, a little bit sweet, a little bit plain delicious! Banana, pineapple, and coconut intermingle in this simple muffin recipe. Plus, this breakfast treat is on the healthier side 🙂
Ingredients Directions 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. 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.Ingredients
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