Cocopinabananut Muffins

My inspiration to bake these muffins was twofold.   I has some speckled bananas, some very ripe pineapple and some shredded coconut that has been hanging around in the fridge for a while.  I've been watching these bananas grow more and more speckled for the last 3 days.  They were on the verge of death and I know Paul was hoping for a banana bread.  It was Saturday morning and I was doing my - let's see what we forgot to eat this week in the veggie bin drawers - clean up.  I feel less guilty nowadays if I have to chuck a piece of fruit or some sad over-ripe veggie because they go straight to my compost bin.  Nothing is a complete waste anymore.  But still, if it can be eaten, that is the preferable route.  I was taking inventory of the things I stick on the bottom shelf of the fridge door when I came across a small bag of coconut and a bag of pecans.   I felt a wave of inspiration.

It was Saturday morning and I was looking at a three day weekend.  That translates into, I have plenty of time to waste and play with my camera.  I'm still getting used to my new Nikon and I'm determined to learn to take photos using manual settings.  If I am going to rely on "auto" there was no point for my upgrade.  That gave me the second reason to bake some muffins.  I need something to shoot.

And so, my coconut, pineapple, banana, pecan muffins were born.  Banana bread is something I can make in my sleep.  I started with my basic banana bread or muffin recipe and kicked it up a notch.  I was prepared to experiment, but on the first try, I struck gold.  I could not have been happier with the end result.  Saving produce from the compost bin + an excuse to play with my camera = 1 happy Paul.  He got his banana bread, well, sort of.

Cocopinabananut Muffins

Click Here for Printable Recipe

Yields 12 muffins

Muffins:

• 1 1/2 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 teaspoon cinnamon
• 1/4 teaspoon fresh grated nutmeg
• 6 tablespoons melted butter - cooled
• 1 extra large egg, room temperature
• 1/2 cup light brown sugar, packed
• 1 teaspoon vanilla 
• 2 very ripe bananas, mashed
• 1/2 cup chopped or crushed pineapple
• 1/2 cup shredded sweetened coconut
• 1/2 cup chopped pecans, toasted

Topping:

• 3 tablespoons turbinado sugar
• 3 tablespoons shredded sweetened coconut
• 3 tablespoons chopped pecans, toasted

Preheat oven to 350 degrees Fahrenheit.
Line muffin tins with paper liners.  

Toast pecans for muffins and topping on a small cookie sheet in oven or in a dry non-stick skillet on                     stove- keep an eye on them, do not allow to burn.
Mix topping ingredients in a small bowl and set aside.
In a medium size bowl whisk together flour, baking soda, salt, cinnamon, and nutmeg.
In the bowl of an electric mixer, beat the egg, brown sugar and vanilla.  Add the melted butter and mix until well blended.
Add half of the dry ingredients, mix until dry ingredients are barely incorporated.
Add the pineapple, bananas, coconut and toasted pecans.  Mix 10 - 15 seconds.
Add the rest of the dry ingredients and mix until just combined. Do not over mix.
Fill muffin cups 2/3 full with batter. (divide among 12 muffin cups)

Sprinkle a heaping teaspoon of topping onto each muffin.
Bake on center rack in a 350 degree oven for 23 -25 minutes.
Remove from oven, allow to cool 5 minutes and remove from tin.

Enjoy!  They were fabulous 30 minutes out of the oven.  Like banana bread, I have a feeling they will be even better the next day.  If you want to keep these totally tropical, substitute macadamia nuts for the pecans.  Wow, I think I may have to make another batch!