1/2 cup unsalted butter, melted and cooled
1/2 cup brown sugar
2 tsp vanilla
2 tsp rum
3 very ripe bananas, mashed
1 cup crushed pineapple
2 large eggs
1 cup all purpose flour
1 cup whole wheat pastry flour
3/4 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
sweetened shredded coconut

1. Preheat oven to 350 degrees.  Lightly grease a 12 cup muffin tin.
2. In a large bowl combine the melted butter, sugar, vanilla and rum.  Mix to combine.
3. Add the bananas, pineapple and eggs and mix until thoroughly combined.
4. In a separate bowl, combine the flours, baking soda, baking powder, salt and cinnamon.
5. Add dry ingredients to wet ingredients and mix only until combined.
6. Scoop batter into the prepared muffin tins and top each with a sprinkle of coconut.
7. Bake for 20 minutes or until toothpick comes out clean in the center of a muffin.
8. Cool in pan for 5 minutes, then remove and cool completely on wire rack.

Tips/Tricks/Notes

I found this recipe on the blog Christine's Cuisine and thought I would give it a try for Kevin as he loves all of the ingredients found in the recipe.  These muffins are very yummy, but you cannot taste the pineapple.  The banana and coconut flavours are what you taste when eating one of these muffins.  The next time I try this recipe I will most likely not include the pineapple, but I still highly recommend giving it a try first!

The only note for this recipe is that I used paper muffin cups instead of greasing the pan.  I much prefer the paper cups with muffins.

The picture seen above is an actual picture I took of my completed muffins, it is not taken from the internet or played with in anyway.