Banana Pina Colada Muffins

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King Arthur Flour


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1/2 cup (1 stick, 4 ounces) butter

1/2 cup (3 3/4 ounces) brown sugar, light  or dark

1 teaspoon vanilla extract

1/2 to 3/4 teaspoon coconut flavor or rum  flavor (optional)

1 1/2 cups (13 1/2 ounces) mashed ripe bananas (about 3 medium to large bananas, about 22 ounces before peeling)*

1/4 cup (3 ounces) honey

2 large eggs

3/4 teaspoon baking soda

3/4 teaspoon baking powder

1/4 teaspoon nutmeg

1/2 teaspoon salt

2 cups (8 1/2 ounces) King Arthur 100% White Whole Wheat Flour, organic preferred

3/4 to 1 cup (4 1/2 to 6 ounces) diced dried pineapple**

generous 1/3 cup (1 ounce) shredded or flaked coconut, sweetened or unsweetened, for topping

*Did you guess wrong and find yourself a bit short of 1 1/2 cups mashed banana? Rather than cut a chunk off another banana, top off the measuring cup with applesauce, if desired.

**Don?t use canned pineapple; it?s too juicy and will make the muffins soggy. If you like, substitute another dried fruit: chopped dates, raisins, or chopped apricots are all good choices.

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