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Pineapple Coconut Banana Nut Muffins

overhead view of Pineapple Coconut Banana Nut Muffins on a round wire rack

If you find yourself looking for a departure from everyday banana nut muffins, these Pineapple Coconut Banana Nut Muffins are the answer. These little guys are packed with so very much flavor.

Pineapple Coconut Banana Nut Muffins on a wire rack

With bananas, coconut, pineapple, and nuts, it may seem like there would be too much competing flavor in these muffins, but it all works together perfectly to make deliciously sweet, moist, irresistible muffins.

If you’ve ever enjoyed the deliciousness that is Hummingbird Cake, then the combination of bananas and pineapple will be familiar to you. In addition to those two flavors, there is also some toasted coconut and pecans. All of that together is muffin perfection in my book.

Don’t bother getting out your electric mixer for these muffins. They mix well and easily by hand. And they mix quickly, too, making them a great quick and easy choice for a sweet treat for breakfast or a snack.

Pineapple Coconut Banana Nut Muffins on a yellow-rimmed white plate

This recipe makes a bigger batch than most muffin recipes. You’ll need 18 standard-size muffin cups in whatever combination you have. As long as the pans fit in your oven without being too cramped, you can bake all of the muffins at once. If you need to bake in batches, be sure not to let the batter sit too long, as it will lose some of its rising power.

I’m positively smitten with these muffins! They’re a nice change from the usual breakfast and snack options. And with a big batch, you’ll have plenty to share!

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Pineapple Coconut Banana Nut Muffins

Yield 18 muffins
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes

Pineapple Coconut Banana Nut Muffins are packed with so much amazing flavor. These muffins are perfectly sweet, moist, and delicious!

Pineapple Coconut Banana Nut Muffins cooling on a wire rack


  • 1 & 1/2 cups (180g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 6 tablespoons (85g) unsalted butter, melted and cooled
  • 1/2 cup (118ml) milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 medium bananas, mashed
  • 8 ounces (226g) crushed pineapple, undrained
  • 2/3 cup (132g) chopped pecans, toasted
  • 2/3 cup (56g) sweetened shredded coconut, toasted


  1. Preheat oven to 400°F. Grease or line 18 standard muffin cups.
  2. In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
  3. In a separate bowl, combine the butter, milk, egg, and vanilla.
  4. Make a well in the center of the flour mixture. Add the butter mixture, and stir until combined.
  5. Stir in the bananas and pineapple. Then stir in the pecans and coconut.
  6. Divide the batter evenly among the prepared muffin cups, using 3 to 4 tablespoons of batter to fill each cup about 3/4 full.
  7. Bake 14 to 18 minutes, or until the muffins are browned and a pick inserted into the center comes out clean.
  8. Cool in the pans for about 10 minutes. Then transfer the muffins to a wire rack to cool completely.

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    28 Comments on “Pineapple Coconut Banana Nut Muffins”

  1. I would like to know if I can make these muffins without the bananas and pineapple. Thanks 

  2. Thank you I will try it. 

  3. So delicious! I love this recipe!

  4. my type of muffin, love all the fruit in this recipe

  5. Yum! I love your banana-included recipes. Although, undrained pineapple? I’m assuming from the tin? Won’t that make the batter too liquidy/runny? Unless of course you mean freshly chopped pineapple!

  6. I’d like to use this in a bundt pan or loaf pan…any changes I need to make? How much longer would I need to bake it?

    • Hi, Heather. I’ve not tried this recipe as anything but muffins, so I can’t give you a definitive answer. It’s probably not enough batter for a Bundt, but I think it would convert well to a standard loaf. It might be a little too much batter for a loaf pan, but you could make a few muffins, too, if you don’t want to waste any leftover batter.  I’d lower the temperature to 350°F and bake for somewhere around an hour, or until it passes the pick test.

  7. These are delicious! I packed them up for my husband to take to the office tomorrow. And only the best that comes from my kitchen goes to his office. Thanks, Jennifer!

  8. One of my favorite muffin recipes! My toddlers & hubby all love this recipe. And it makes the house smell yummy! 🙂 Thank you!

  9. How much is 6 tbsps of butter in grams?

  10. Hii!! What can I use as a substitute for egg in this recipe??

    • I’m not familiar enough with egg substitutes to recommend one confidently. If you have a substitute you often use in baking, then try that. Otherwise, a quick google search will give you lots of options.

  11. Hi, what can I substitute for the butter (something oil- free)? Also, if I want to reduce the number of muffins I make to 9, would I just half all the ingredients list? Thanks!!!

    • Hi, Dee. Yes, you should be able to half the recipe without any other changes. I don’t have much experience with egg substitutes, so I can’t recommend anything with certainty. If you have an egg substitute you like to use in baking, I would try that. If you should try it, let me know how it works!

  12. Amazing!  I made these with avocado oil and monk fruit sugar, perfect!!  Light, fluffy and delicious!!  Best recipe ever for banana muffins!!!!    Thank you

  13. Jennifer, this recipe looks brilliant! I desperately want to make it today. Problem is, I don’t have unsalted butter, and can’t get any this week. ☹
    Might I sub with salted butter, and reduce the recipe’s called for 1/2 tsp salt accordingly? If so, what would you suggest re. the measure of salt I should add to accomodate my tweak?

    FWIW, I live in Canada if that makes any difference. Not sure whether we have any set standards here for salt amts in our butter to help figure how much salt would be in 6 tablespoons worth.

    I look forward to hearing your thoughts, Jennifer, and cooking these scrumptious sounding muffins, 😁

    • Hi, Jennie. There’s no standard for how much salt is in salted butter, so substituting is not a strict formula. If I were making these with salted butter, I’d try removing at least half of the salt.

      • Wow, thanks TONS for the swift reply, Jennifer. Uber helpful.
        Sounds great – will try that.
        Cheers 😀

      • Jennifer – again, big THANK YOUs!
        Finally had a chance to make the muffins and they turned out beautifully. 😀 Your advice re. the salt was spot on (used a slightly scanty 1/4 tsp).
        We’ve been enjoying the tasty, moist muffins, and have some reserved to take to Mom. Yaayl

  14. Hi! These are amazing and so delicious! Do you have any recommendations for making them as jumbo-sized muffins? I would assume I can just double the recipe to make more batter, but am unsure about time and temperature?

    • I’m so glad you like them, Stephanie! I believe that every dozen regular-sized muffins makes about 4 & 1/2 jumbo muffins, so you can do a little math there to figure out how you might like to scale the recipe. Otherwise, I probably wouldn’t change the temperature but add another 5 minutes or so to the baking time.

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