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

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Original recipe yields 12 servings

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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:
  • 56 mg
  • 19%
  • Sodium:
  • 297 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  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.
Tips & Tricks
Low-Fat Blueberry Bran Muffins

These muffins are so moist and flavorful, you won't believe they're healthy, too!

Whole Wheat Banana Nut Bread

This rich, hearty loaf is great for breakfast or snacks.

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Reviews 25

  1. 30 Ratings

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Gracey
1/26/2009

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 right - the recipe makes 18 muffins, not 12 (we definitely didn't mind!).

redsonja
9/8/2009

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 more dense than cake, more like bread or pound cake consistency, but it still received rave reviews. It was moist and flavorful. I made a crumble for the top out of butter, mixed spices, oats, shredded coconut, and brown sugar. It complimented the cake really well and added a nice, contrasting texture. I find it difficult to find good recipes with true carribean flavors, but this one is excellent.

Cin
3/13/2008

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.