Caribbean Banana Muffins

Caribbean Banana Muffins

25
EBSEPKE 2

"With some of the native ingredients of the islands, you'll be hearing the steel drums in no time!"

Ingredients

35 m {{adjustedServings}} servings 322 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 322 kcal
  • 16%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 46.8g
  • 15%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 297 mg
  • 12%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Prepare 12 muffin cups with paper liners.
  2. Sift the flour, baking soda, baking powder, and salt into a bowl; set aside. In a large bowl, cream together butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition, then beat in the bananas and rum extract. Stir in the flour mixture. Fold in the shredded coconut and pineapple; mixing just enough to evenly distribute. Evenly divide the batter among the prepared muffin cups.
  3. Bake in preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

25
  1. 30 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

These muffins were very good! I left the rum extract out by mistake, and used 3/4 cup fresh pineapple, instead of dried. I'll use more next time! Also, the reviewer that pointed this out was rig...

This was a great and easy recipe. Instead of muffins, I made a cake in a 13x9 pan. Silly me, I forgot the baking soda, and the cake still turned out and was delicious. Granted, it was a bit m...

TO correct the typo in the recipe, I used 1 tsp. of vanilla instead of the 1 tbsp. of rum as was instructed. I added more pineapple and coconut also.