Tuesday, October 30, 2012

Hawaiian Muffins: Pineapple, Banana, Coconut and Macadamia Nuts! TWO POST TUESDAY


A simple and delicious breakfast usually leads me to muffins.  I love to freeze them as defrost them as I need them.  In the mood for a change I decided to bake up some Hawaiian flavors; coconut, macadamia nuts, bananas and pineapple.  Oh my, was this a good idea!  These are moist and delicious.  To be honest they are so good I haven't had a chance to freeze them.  The whole family loves them and I am sure you will too!

Enjoy!

Make sure you don't miss these scrumptious muffins!  Click on the link or the picture to open in a new window. 


The best muffins of your life!!! Banana Nut Coffee Cake Muffins are moist, flavorful and so utterly delicious. They freeze perfectly too! 

Tuscan Lemon Muffins are incredibly flavorful, moist and delicious. Easy kid friendly recipe with no mixer required!

Hawaiian Muffins
makes approximately 36 muffins
 
2 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1 ½ cups sugar
4 large eggs, room temperature
2 teaspoons almond extract
1 teaspoons pure vanilla extract
1/4 cup milk
5 medium bananas, smashes
1 ½ cup crushed pineapple
1 ½ cups coconut (divided)
1 cup macadamia nuts, chopped

Preheat the oven to 350 degrees F. Place paper liners in muffin pans.

In a large bowl, combine the flour, baking powder, baking soda, and salt. Whisk until mixed well.  Set aside. 

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes.

With the mixer on low speed, add the eggs 1 at a time, then add the almond, vanilla, and milk. Your batter may separate if the ingredients are not room temperature.  If so, scrape down the bowl and continue, it will smooth out during the next step.  With the mixer on low speed add the flour mixture to the batter and beat until just mixed.

Add bananas, pineapple, 1 cup coconut and nuts and mix until combined.

Scoop the batter into the prepared muffin pans, filling each cup about 2/3 full.  Gently press a pinch of the remaining coconut on the muffin tops, and bake for 25-30 minutes***, until the muffins are lightly browned on top and a cake tester comes out clean. 

***Check muffins at 15 minutes; if the coconut starts getting too dark, place a sheet of aluminum foil over muffins.

Click here for a printable version of this recipe - The Slow Roasted Italian.com

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