RECIPE: Aloha Muffins

 I figure that by the middle of February almost all of us could use a little taste of the tropics. One bite of these muffins and you'll magically be transported to a distant exotic beach (okay, that might be stretching it a bit, but they are darn good muffins!)

Ingredients: 
1 1/2 cups flour
1/2 cup toasted wheat germ
1/2 cup sugar
3/4 cup unsweetened coconut
1 tsp cinnamon
1 tsp ginger
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 egg
1/4 cup canola or vegetable oil
1 cup mashed ripe banana (3 medium bananas)
1 cup *undrained* crushed pineapple
1 tsp vanilla

Instructions:
In a medium bowl, combine the flour, wheat germ, sugar, coconut, cinnamon, ginger, baking powder, baking soda, and salt. In a small bowl, combine the egg, oil, banana, crushed pineapple and vanilla. Gently stir into the flour mixture just until combined. Divide batter between 12 well-greased muffin cups. Bake at 400F for 25 minutes or until golden brown and tops spring back when lightly touched.

Makes 12 muffins.

Hungry for more muffins? Try these:
Banana Chocolate Chip Muffins
Rhubarb Muffins
Lemon Poppyseed Muffins
Chocolate Zucchini Muffins

I shared this recipe at Full Plate Thursday,  Frugal Food Thursday, Recipe Swap Thursday, It's A Keeper Thursday, the GCC Recipe Swap, Fat Camp Friday, Friday Favorites and Sweets for a Saturday.