Banana Piña Colada Muffins

Banana Piña Colada Muffins (Adapted from KAF)

1 cup all-purpose flour
1 cup whole wheat pastry flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon nutmeg
1/2 teaspoon salt
8 tablespoons unsalted butter, softened
1/2 cup packed brown sugar (use dark if you have it)
1 teaspoon vanilla extract
3/4 teaspoon rum extract
2 large eggs
1/4 cup honey
3 ripe bananas, mashed
3/4 diced dried pineapple
heaping 1/3 cup shredded coconut

Preheat your oven to 350

In a medium bowl, whisk together flours, baking powder, baking soda, nutmeg and salt.

In a large mixing bowl, cream together butter, sugar, vanilla and rum extract until thoroughly combined. Add eggs, one at a time, beating until combined. Mix in honey and mashed bananas until well combined. Add the dry ingredients and stir just until combined - fold in the dried pineapple. Evenly divide the batter between the wells of a 12 cup muffin tin lightly coated with nonstick spray. Sprinkle the batter with coconut.

Bake until a toothpick placed in the center comes out mostly clean with a few moist crumbs attached, about 18 to 25 minutes. Remove from the oven and set the pan on a wire rack for about 5 minutes. Carefully remove each muffin and place on a wire rack to finish cooling.

Makes 12 muffins.

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