Coconut, Banana Chip, and Pineapple Tropical Muffins

Ingredients:

1 ½ cups all-purpose flour (or whole wheat flour)

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ cup granulated sugar (or coconut sugar)

2 large ripe bananas, mashed

½ cup crushed pineapple, drained (fresh or canned)

½ cup shredded coconut (sweetened or unsweetened)

½ cup vegetable oil (or melted coconut oil)

2 large eggs

1 teaspoon vanilla extract

½ cup banana chips, roughly chopped (plus extra for topping, if desired)

Instructions:

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.

Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and granulated sugar.

Mix Wet Ingredients: In another bowl, combine the mashed bananas, crushed pineapple, shredded coconut, vegetable oil, eggs, and vanilla extract. Mix until well combined.

Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the chopped banana chips.

Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about 2/3 full. If desired, sprinkle additional banana chips on top of each muffin.

Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack. Enjoy them warm or at room temperature!

Tips:

For added flavor, you can mix in some chopped nuts, such as macadamia nuts or walnuts.

These muffins can be stored in an airtight container for a few days or frozen for longer storage.