Ingredients

• 1.5 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 0.5 teaspoons salt
• 3 bananas , mashed
• 0.75 cups white sugar
• 0.33 cups butter , melted
• 1 egg , beaten
• 1 tablespoon rum-flavored extract
• 1 teaspoon vanilla extract
• ½ , 20 ounce
• 0.75 cups shredded unsweetened coconut , divided

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
2. 2 Sift flour, baking soda, baking powder, and salt together in a bowl.
3. 3 Stir bananas, sugar, butter, egg, rum-flavored extract, and vanilla extract together in a bowl; fold in flour mixture, one cup at a time. Add pineapple chunks and 1/2 cup coconut; fold gently into batter. Pour batter into the prepared muffin cups; top each with about 1 teaspoon coconut.
4. 4 Bake in the preheated oven until golden brown and a toothpick inserted into centers comes out clean, 25 to 30 minutes. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition per serving