KY Kate's Banana Pineapple Coconut Pecan Mini-Muffins
  • Servings: 48
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 tsp vanilla
  • 2 eggs
  • 1/2 cup sour cream
  • 2 cups flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 banana approximately 7 inches long, mashed
  • 8 oz can crushed pineapple, drained
  • 1/2 cup shredded coconut
  • 1/2 cup chopped pecans
  • Melted butter for tops
  • Melted sugar for tops
  1. Cream butter and sugars with a hand mixer. Add vanilla, stirring into the creamed mixture. Add eggs, one at a time, beating well after each addition. Beat in sour cream. Sift dry ingredients and add to the creamed mixture and beat on slow until just combined. Fold in mashed banana, pineapple, coconut, and nuts.
  2. Line mini-muffin cups with mini-muffin paper liners (optional). Put just a little more than 1 tbsp mixture into each cup. (I used my drop cookie scoop.) The batter will be almost to the top of the paper liner.
  3. Bake in preheated oven until toothpick comes out clean. NOTE: I baked at 350 degrees on convection bake for 10 minutes. For regular bake, you would need to add several minutes to the baking time.
  4. While hot, dip the tops in melted butter and then dip into sugar. Place on racks to cool