Add the bananas, honey, eggs, baking soda, baking powder, nutmeg, and salt, beating until smooth. Stir in the flour, then the dried fruit. Spoon the batter into the muffin cups; sprinkle each muffin with coconut.
Bake the muffins for 25-28 minutes. Remove muffins from pan and serve warm or room temperature.
A note from me: I had some freeze dried pineapple in my food storage, so I rehydrated a little for this recipe. I measured out the 3/4 cup of pineapple, and then I poured just enough orange juice over it to cover it, and let it soak while I assembled the rest of the muffin batter. When the time came to add in the pineapple, I drained off the remaining OJ and added the pineapple as directed. I also made 8 mini-loaves instead of 12 muffins.
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