250 ml (1 cup) each all-purpose and whole wheat flour
10 ml (2 tsp) baking powder
5 ml (1 tsp) baking soda
1 ml ( 1/4 tsp) salt
125 ml (1/2 cup) shredded sweetened coconut
125 ml (1/2 cup) packed brown sugar
250 ml (1 cup) milk
250 ml (1 cup) mashed ripe banana (about 3)
60 ml ( 1/4 cup) melted butter
10 ml (2 tsp) vanilla
1 227 ml (8 oz) crushed pineapple, drained
Preheat oven to 200 C (400 F). Lightly grease or spray nonstick muffin pans. In large bowl, combine all-purpose and whole wheat flours, baking powder, baking soda, salt and half the coconut. In separate bowl, beat together brown sugar, egg, milk, banana, butter and vanilla. Stir in pineapple. Pour over dry ingredients and stir just until moistened.
Spoon into prepare pan; sprinkle tops with remaining coconut. Bake for 25 minutes or until tops are firm to the touch.
Source: Dairy Farmers of Ontario.
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