1 & 1/2 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
6 tablespoons unsalted butter, melted and cooled
1/2 cup almond milk
1 large egg
1 teaspoon vanilla extract
2 medium bananas, mashed
8 ounces crushed pineapple, undrained
2/3 cup chopped pecans, toasted
2/3 cup sweetened shredded coconut, toasted
Preheat oven to 400°F. Grease or line 18 standard muffin cups.
In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
In a separate bowl, combine the butter, milk, egg, and vanilla.
Make a well in the center of the flour mixture. Add the butter mixture, and stir until combined.
Stir in the bananas and pineapple. Then stir in the pecans and coconut.
Divide the batter evenly among the prepared muffin cups, using 3 to 4 tablespoons of batter to fill each cup about 3/4 full.
Bake 14 to 18 minutes, or until the muffins are browned and a pick inserted into the center comes out clean.
Cool in the pans for about 10 minutes. Then transfer the muffins to a wire rack to cool completely.
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