Looking for something fun to serve this holiday season? Then you HAVE TO try my Pineapple Coconut and Banana Bites! These bites are deliciously simple, taste amazing, and will add that perfect and creative touch to your festive entertaining.
I know it has been quite a while since my last post but I promise I am excited to bring you some delightfully easy and delicious recipes for the holiday season - my favourite time of year!
I have some amazing stress-free Christmas and holiday recipes coming over the following weeks that will have everyone convinced you are a baking goddess.
Aside from holiday season baking, today's recipe is also perfect for filling lunchboxes, a nourishing snack, or adding to dessert platters. The combination of coconut, pineapple and banana makes a truly heavenly combination, and the hint of nutmeg truly brings in that holiday touch.
As per my preference, I have used tummy-friendly spelt flour, my favourite for baking that results in a delightfully light crumb and allows the flavours to shine through.
If you don't wish to chop your pineapple by hand, a little mini chopper does the job in seconds but be careful not to over-chop - you want some little chunks for texture and freshness.
Fill to the top of the mini-muffin pan as these will not rise that much if you use spelt flour
You can use your regular-sized muffin pans but adjust the baking time accordingly.
This recipe is so easy so I have nothing more to say other than, go forth and bake!
YOU WILL NEED
1/4 cup butter
3/4 cup caster sugar
2 large eggs
1/2 cup almond milk (or your preferred milk)
1 teaspoon vanilla essence (you could use vanilla extract but for this recipe I prefer vanilla essence)
1/8 teaspoon of nutmeg (optional)
2 small or 1 medium very ripe, soft banana, gently mashed
3/4 cup desiccated coconut
1 + 1/4 cup spelt flour (you can use all-purpose/plain if you want to
2.5 teaspoons baking powder
1 cup drained pineapple chunks, finely chopped
Preheat the oven to 180C/375F.
Thoroughly spray 2 x 12-hole silicon mini muffin pans with oil.
In a mixing bowl add the butter and sugar. Using a hand mixer, whisk until pale and creamy.
Add the eggs, vanilla essence, nutmeg and mashed bananas and mix until well combined.
Add the almond milk and desiccated coconut and mix until combined.
Add the spelt flour and baking powder to the bowl and mix until combined.
Add the pineapple and mix until evenly combined.
Divide the cake batter between the mini-muffin pans, filling to the top.
Bake until golden and just set, about 15-18 minutes or until a knife inserted comes out clean.
Allow to cool before removing from silicon pans. Slide a knife around the edge if required to loosen it for removal.
MAKES APPROXIMATELY 20 MINI MUFFINS
Tried this recipe? Tag @eatinstylebyferitta or #eatinstylebyferitta so I can see your creations and show you some love ♥