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–+ servings

Hawaiian Banana Pineapple Muffins with Coconut

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These moist Hawaiian banana muffins are loaded with pineapple and coconut. The perfect easy breakfast or sweet late-night treat!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 1
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 1/2 cups all purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 1/2 tsp cinnamon
  • 6 tbsp butter or coconut oil
  • 1 1/2 tsp vanilla extract
  • 2/3 cup sugar
  • 1 large egg
  • 3 medium very ripe bananas
  • 1/2 cup crushed pineapple drained
  • 3/4 cup shredded coconut, plus more for sprinkling on top of each muffin

Method
 

  1. Preheat the oven to 350°F. Grease a muffin tin with cooking spray or line it with paper liners. Whisk the flour, baking soda, salt, and cinnamon together in a bowl and set aside. In a separate large bowl, whisk the egg, sugar, and vanilla until thoroughly combined, then stir in the melted butter or coconut oil.
  2. Mash the bananas and stir them into the wet ingredients along with the pineapple and coconut. Add the dry ingredients to the wet mixture and stir until just combined.
  3. Portion the batter evenly into the muffin tin and top each with coconut. Bake for 18 to 20 minutes until lightly browned and a toothpick comes out clean.
  4. Cool the muffins on a wire rack. Serve plain or with butter.

Nutrition

Calories: 200kcalCarbohydrates: 32gProtein: 2gFat: 8gSaturated Fat: 6gCholesterol: 14mgSodium: 171mgFiber: 1gSugar: 16g

Notes

This recipe also works quite well with half all-purpose flour and half whole wheat flour.