Such kanafa, or
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 10 mins |
| Total Time: | 50 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 bananas, mashed
- ¾ cup white sugar
- ⅓ cup butter, melted
- 1 egg, beaten
- 1 tablespoon rum-flavored extract
- 1 teaspoon vanilla extract
- ½ (20 ounce) can pineapple chunks, drained
- ¾ cup shredded unsweetened coconut, divided
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Sift flour, baking soda, baking powder, and salt together in a bowl.
- Stir bananas, sugar, butter, egg, rum-flavored extract, and vanilla extract together in a bowl. Fold flour mixture into banana mixture 1 cup at a time. Add pineapple chunks and 1/2 cup coconut; fold gently into batter. Pour batter into prepared muffin cups and top each with about 1 teaspoon shredded coconut.
- Bake in the preheated oven until golden brown and a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool for 10 minutes in the pan before removing to a wire rack.
Nutrition Facts
| Calories | 239 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 29 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 7 g |
| Sodium | 288 mg |
| Sugars | 20 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Something different from the usual muffin. Took them to work and everyone loved them! Very moist. Don’t skimp on the rum extract which seems like a lot. I did this on the first batch and the banana then overpowered the other flavors. Second batch I used listed amount and they were even better!
Excellent muffins! I used well-drained crushed pineapple, and 1/2 t pineapple extract because I was out of rum extract. Next time, I’ll use rum extract or 2 t pineapple extract. This recipe made 16 muffins of just the right size.
Great muffins
Delicious recipe! But I changed it a tad bit: – Used pineapple tidbits instead of chunks so they were chopped smaller – Used sweetened coconut – Baked it in a loaf pan to make French toast out of it. The most AMAZING French toast ever!!! Made it for Mother’s Day brunch and everyone raved!! 🙂
These rank as one of the best muffins I have ever made! Followed the recipe exactly excepting for using pineapple tidbits in lieu of chunks and I added an unmeasured amount of chopped walnuts which I thought was a great addition! Thanks so much for sharing this wonderful recipe!
I made these with the addition of an extra egg and 1/3 cup of milled flax, and used coconut oil in place of butter. Sticking with the given 12 muffins had me a bit worried that they’d overflow the tins, but (maybe because of the extra egg) they just domed beautifully in 25 minutes. Delicious at first try – I chopped up pineapple rings and made the chunks a bit too small, but the coconut topping adds nice texture. Hopefully they’ll overnight well in a sealed produce container.
Moist and delicious muffins. I used pineapple tidbits instead of chunks, but otherwise followed the recipe exactly. This recipe is a keeper!
These are a very good breakfast muffin if you’re looking for something not overly sweet. I cooked them for 25 minutes in my toaster oven and then let them sit 10 minutes in the warm oven after it shut off. Perfect! The second time I made these muffins; I added 1/2 pecans- delicious!
This is the second time I am making this recipe as written, these are delicious and moist – a nice change from regular banana nut muffins. Another great way to use up those overripe bananas!
Very good, made mine with whole wheat flour and fresh pineapples. I did find they were a bit soggy the following day but could have been the use of fresh pineapples instead of canned. Flavours were great.
I made these for my safari themed baby shower and they were a hit! So yummy!
These were very good. They turned out very moist and not overly sweet. I used over ripe bananas. These looked so nice; I liked the way the coconut toasted a bit on top. I used pineapple tidbits instead of chunks, and I think crushed pineapple would work nicely also, just drain really well. I didn’t have rum extract, so I used real rum, but I couldn’t taste it in the finished prouduct. I need to buy some rum extract and try these again sometime. I got this from Recipe Group but made it a couple weeks late.
Recipe Group Selection: 05, April 2014 ~ Delicious and simple muffin. I baked in my mini muffin pans and got 36 from a single batch. Like Shearones, they were done in 12 minutes. Because my guys aren’t crazy about coconut, I put the 3/4 cup in the batter, but only added it to the tops of 12 before baking. Since I was making smaller muffins I used tidbits rather than chunks. I drained the pineapple really well and used the pineapple juice to make a batch of gelatin. My DH must have really liked them, coconut included and all, because 2 minutes out of the oven and he was eating his first one. Five minutes later and he had eaten 3! Thanks, EatCookLove90 for sharing your muffin recipe.
Made this for Recipe Group…Delicious! I cut the pineapple chunks so the kids could eat them easily and cut the rum extract in 1/2, which was perfect for us. Mine only needed 20 minutes to bake, so keep an eye on them. Oh, and I got 16 muffins out of the recipe. Moist and flavorful, these are a definite keeper~YUM! Thanks for sharing. 🙂
This is a very moist and delicious pina colada muffin. I made these into mini-muffins and baked for 12 minutes. I used pineapple chunks (well-drained) and overly ripe bananas. Even though the recipe did not call for them, I added 1/2 c. of finely chopped walnuts. Since we are lovers of coconut, I sprinkled some toasted coconut over the top of the muffins when I removed them from the oven. This would make an excellent muffin for a brunch or shower. This was the AR Buzz Recipe Group selection for the week of 4/5/14. Thank you, EatCookLove90 for sharing your recipe – it is a keeper for me!