Banana pineapple muffins with coconut flakes

Ingredients for 1 servings:

• 115 g butter, soft
• 90 g brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp white rum with coconut flavor
• 3 large bananas
• 75 g honey
• 325 g flour
• 2 tsp baking powder
• 1 pinch of salt
• 120 g pineapple, dried
• 50 g desiccated coconut (coconut flakes), for sprinkling

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Preheat the oven to 180°C and line a muffin tin with paper baking cups. Briefly mix the softened butter with the sugar. Add the eggs, vanilla extract, and rum and mix in. Mash the bananas in a plate, mix with the honey, and stir into the butter mixture. Mix the flour with the baking powder and salt and stir in. Finally, stir in the dried pineapple pieces, not too finely chopped. Pour 2/3 of the batter into the prepared tin and sprinkle with coconut flakes. Bake in the preheated oven for about 25-30 minutes, or until the muffins are golden brown. Remove from the tin and let cool on a wire rack. They are delicious lukewarm or completely cold. This batter yields about 20 muffins. Please do not use canned pineapple, as the batter will be too moist and mushy. You can substitute dried, chopped apricots (soft apricots).