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!

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Pineapple Coconut Banana Nut Muffins

Yield: 18 muffins

Prep Time: 15 minutes

Cook Time: 18 minutes

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

Print Recipe

Ingredients:

• 1 & 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, melted and cooled
• 1/2 cup mik
• 1 large egg
• 1 teaspoon vanilla extract
• 2 medium bananas, mashed
• 8 ounces crushed pineapple, undrained
• 2/3 cup chopped pecans, toasted
• 2/3 cup sweetened shredded coconut, toasted

Directions:

1. Preheat oven to 400°F. Grease 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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