½cuppineapple, diceddrain through mesh sieve or on a towel
1 tablespoonchopped pecans
1tablespoonsweetened shredded coconut, chopped
Preheat oven to 350 degrees. Coat a 12-well muffin tin with cooking spray or line with cupcake liners. Set aside.
In a large bowl combine mashed bananas, sugars, egg, and oil. Mix with a hand mixer until well combined. Add in the flour, baking powder, baking soda, and salt. Stir to combine. Fold in the coconut, pineapple, and pecans.
Scoop the batter into the prepared muffin tin. In a small bowl combine the chopped pecans and coconut. Sprinkle on top of the muffins. Bake for 20-25 minutes or until toothpick inserted in the middle of the muffin comes out clean. Cool on wire rack.
Can be made ahead and stored in airtight container in the refrigerator for up to a week. Also freezes great!
Recipe courtesy of This Delicious House. Sign up for more recipes today at https://thisdelicioushouse.com