Pineapple Coconut Banana Nut Muffins

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.

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.

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!

Yield: 18 muffins

Pineapple Coconut Banana Nut 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!

Print

Ingredients

• 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

Instructions

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.

Recommended Products

Bake or Break is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

• 
  12-Cup Muffin Pan
• 
  3 Tablespoon Stainless Steel Scoop
• 
  Half Sheet Nonstick Cooling Rack

Share this: