1 tbsp sunflower or peanut oil, for oiling (if using)
250g / 9oz plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
1/2 tsp allspice
115g / 4oz butter
225g / 8oz brown sugar
2 large eggs, beaten
2 tbsp thick natural, banana or pineapple flavoured yoghurt
1 tbsp rum
1 ripe banana, sliced
75g / 2 3/4oz canned pineapple rings, drained and chopped
55g / 2oz desiccated coconut
For the Topping:
4 tbsp raw sugar
1 tsp allspice
25g / 1oz desiccated coconut
Oil a 12 cup muffin pan with sunflower oil or line it with 12 muffin cases. Set the oven to 200 degrees (18 degrees in a fan oven)
Sift the flour, baking powder, bicarbonate of soda and allspice into a mixing bowl.
In a separate bowl, cream together the butter and brown sugar, then stir in the eggs, yogurt and rum.
Add the banana, pineapple and desisted coconut and mix together gently.
Add the pineapple mixture to the flour mixture and then gently stir together until just combined. Do not overstir. Its fine to be a bit lumpy.
Divide the mixture evenly between the muffin cups. They should be about two thirds full.
To make the topping, mix the raw sugar and allspice together and sprinkle over the muffins. Sprinkle over the desiccated coconut, then transfer to the oven.
Bake for 20 minutes or until risen and golden.
Let them cool, or serve sightly warm.