Banana Pia Colada Muffins Recipe

Ingredients for Banana Pia Colada Muffins

• 1/2 cup (113g) softened unsalted butter
• Brown Sugar
• Vanilla Extract
• 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
• Dried Pineapple
• Flaked Coconut

How to Make Banana Pia Colada Muffins

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and lightly grease.
2. 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).
3. 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.
4. In a separate bowl, whisk together 1 3/4 cups (210g) all-purpose flour.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in 1/2 cup (70g) chopped dried pineapple.
6. Fill the muffin cups about 2/3 full.
7. Sprinkle each muffin generously with unsweetened shredded coconut.
8. Bake for 25-28 minutes, or until a wooden skewer inserted into the center comes out clean.
9. 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.
10. Serve warm or at room temperature. Enjoy!