Life lately has been all go-go-go.  It seems like I’m constantly running out the door and bouncing all over creation.  One of these days I’m sure things will slow down again, but until they do I’m really in need of portable healthy breakfasts and snacks.  Which is where these muffins come in.  I was lying awake in the middle of the night last weekend, thinking I really should make some banana muffins.  My original plan was to make classic banana-nut muffins (or classic-ish; I usually make mine with pecans because I don’t really care for walnuts, which I think are more traditional).  But then I remembered that I had a bag of frozen pineapple in my freezer and a can of lite coconut milk in my pantry, and a different idea started to take shape.  I fell asleep with the idea of “tropical” banana muffins with pineapple and coconut on my mind, and it was still there when I woke up and rushed down to the kitchen on Sunday morning.  Happily, these muffins definitely lived up to my imagination – they’re relatively healthy (I cut the sugar in half, replaced the butter with applesauce, and subbed in whole wheat flour for some added protein and fiber) and perfectly portable, great for breakfast on the go.  I’ll definitely be making these again, and perhaps freezing a few batches for busy mornings to come.

Tropical Banana Muffins

2 cups whole wheat flour
1 cup all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 ripe bananas, mashed
3/4 cup lite coconut milk
1 cup unsweetened applesauce
2 eggs
2 teaspoons vanilla extract
1 cup unsweetened shredded coconut
2 cups medium-diced pineapple chunks (fresh or frozen)

• Preheat oven to 350 degrees Fahrenheit.  Line or grease muffin tins: either 18 large muffins, or 12 large muffins and 12 mini-muffins.
• In a large bowl, whisk together the flours, sugar, baking powder, baking soda and salt.
• Add mashed banana, coconut milk, applesauce, eggs and vanilla and mix until well combined.  Don’t overmix!
• Fold in shredded coconut and pineapple chunks.
• Transfer batter to muffin tin wells.  Bake 25-30 (if using frozen pineapple, this recipe will likely take closer to 30; if using fresh, closer to 25) minutes, until a toothpick inserted into the center of muffins comes out clean.

Source: Loosely adapted from The Barefoot Contessa Cookbook (not an affiliate link)