Piña Colada Muffins

It's getting warmer and already I'm excited about the fresh fruit of summer. I LOVE Pineapple. It is the sweetest, most delicious fruit in my opinion. There's nothing like cutting into a pineapple and taking that first juicy bite while you're cutting because you can't wait for the finished product. The canned stuff just fails in comparison. The flavor is just not the same. Fresh is always best.
That being said, canned is really convenient in cooking. I never buy the stuff packed in syrup however. Always look for packed in water or in its own juice.
The inspiration for this crazy creation was just that.. a can of pineapple. I wanted to make something for breakfast for my girls that was creative and different. I opened the pantry and stood there for awhile... searching... what to do, what to do... saw the can of pineapple. Hmm.. pineapple upside down breakfast cake? Nah... they wouldn't eat it. A bag of coconut... ah... now we're getting somewhere. Do I have any bananas? Yup.. Yes! That's it! Piña Colada Muffins.. they'll think its funky and fun!
And they did. They loved them and the muffins turned out moist and delicious because of the extra fruit in the mix.
What You'll Need:
This recipe is a variation on a previous post for muffins. The ingredients are the same... just a couple of additions:
1 ripe banana
A can of crushed pineapple
1 cup shredded coconut

What You'll Do:
Prepare ingredients according to the directions in the previous post.
Add 1/2 cup of coconut to the dry ingredients and set aside. When mixing the wet ingredients, begin with mashing a banana in a bowl. Add the crushed pineapple and the rest of the wet ingredients. Add the wet ingredients to the bowl of dry ingredients and mix until just combined.

Fill muffins tins 2/3 full with batter. Use the other 1/2 cup of coconut to top each muffin.
Bake for 20 mins at 350º.