Ingredients
3 cups all-purpose flour
2 cups sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
3 large eggs
1 cup canola oil
1 teaspoon vanilla extract
3 medium ripe bananas, mashed
1 cup sweetened shredded coconut
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In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. In another bowl, combine the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the bananas, coconut and pineapple. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with nuts. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Freeze cooled muffins in resealable plastic freezer bags. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds.
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
Banana hook stand — prevents bruising, extends ripeness
Record your recipes and experiments — organized cooking journal
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
Banana hook stand — prevents bruising, extends ripeness
Record your recipes and experiments — organized cooking journal