Ingredients
3 cups all-purpose flour2 cups sugar2 teaspoons ground cinnamon1 teaspoon baking soda1 teaspoon salt3 large eggs, room temperature1 cup canola oil1 teaspoon vanilla extract3 medium ripe bananas, mashed1 cup sweetened shredded coconut1 can (8 ounces) crushed pineapple, drained1 cup macadamia nuts, coarsely chopped
Preparation
Preheat oven at 375°. In a large bowl, combine the first 5 ingredients. In another bowl, combine the eggs, oil and vanilla. Stir into dry ingredients until just moistened. Fold in the bananas, coconut and pineapple.
Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with nuts. Bake for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Freeze option: Freeze cooled muffins in airtight containers. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds.
