Ingredientes para Banana Pia Colada Muffins
- 1/2 cup (113g) softened unsalted butter
- Brown Sugar
- 1 teaspoon vanilla extract
- 1 tablespoon coconut extract
- 2 ripe bananas, mashed
- 2 tablespoons honey
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- White Whole Wheat Flour
- 1/2 cup (70g) chopped dried pineapple
- Flaked Coconut
- 1 cup (200g) granulated sugar
- 1 3/4 cups (210g) all-purpose flour
- generous amount of unsweetened shredded coconut
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Cómo preparar Banana Pia Colada Muffins
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and lightly grease.
- In a large bowl, cream together 1/2 cup (113g) softened unsalted butter, 1 cup (200g) granulated sugar, 1 teaspoon vanilla extract, and 1 tablespoon coconut extract (or rum extract).
- Mash 2 ripe bananas and add them to the wet ingredients along with 2 tablespoons honey, 2 large eggs, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon salt. Beat until well combined.
- In a separate bowl, whisk together 1 3/4 cups (210g) all-purpose flour.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in 1/2 cup (70g) chopped dried pineapple.
- Fill the muffin cups about 2/3 full.
- Sprinkle each muffin generously with unsweetened shredded coconut.
- Bake for 25-28 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Gently tilting each muffin in its cup after baking will help prevent a soggy bottom.
- Serve warm or at room temperature. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
72g
Fat
28g
Carbs
11g
