Banana Coconut muffins are the absolute go-to muffin for something sweet and healthy with a little bit of Hawaiian flair! These easy homemade banana muffins are great for a quick grab-and-go breakfast or pop a few into a school lunch (note: omit nuts for schools with nut allergy restrictions).
We love muffins at our house. I love Rhubarb Applesauce Muffins and Blueberry Muffins With Crumb Topping. Heck, my most popular recipes are Honey Cornbread Muffins and the savory favorite, Mini Jalapeno Popper Corn Muffins! One tip that I use to help identify which muffins have nuts, as you can see in my Pumpkin Cornbread Muffins, is to add a nut on the top of the muffin. It’s easy to tell which ones have nuts when we make a mixed batch (some with nuts and some without).
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This wonderfully tropical banana pineapple muffin recipe is great not only for a weekend breakfast, but they also make a fun and tasty addition to a breakfast buffet or workday potluck.
The first time I saw my friend Mary’s Hawaiian muffins recipe, I made them the same day and the whole house smelled amazing. These muffins are so good that I can’t help but eat them right out of the oven.
Banana Pineapple Muffins or Banana Nut Muffins
Feel free to eliminate the bananas altogether and just make pineapple muffins from scratch, too! This is such a versatile recipe for mixing and matching! Why not make banana pineapple muffins or banana nut muffins or plain banana muffins with the basic ingredients? Feel free to add two or three tablespoons of bran for a healthier, heartier muffin. Look for bananas that are just starting to get brown spots on them as they will be sweeter and easier to mash.
Whenever I have bananas that are turning brown, I peel them, place them in a Stasher bag or a zip top sandwich bag and put them in the freezer. So we always have a good supply of frozen brown bananas for banana coconut muffins, smoothies (like Mixed Berry Smoothie), banana bread muffins or Peanut Butter Banana Oatmeal (Chunky Monkey!) on hand.
Banana Pineapple Coconut Muffins
Banana pineapple coconut muffins have a little sweeter pineapple and coconut flavor along with a shredded coconut topping for a little extra fancy flair, or omit the coconut and banana for a pineapple muffin recipe. Banana pecan muffins can be made with this recipe too; simply omit the pineapple and the coconut and increase the mashed bananas to 4 or 5.
How to Make Pineapple Banana Nut Muffins from Scratch
For the perfect pinapple muffins recipe:
- Whisk dry ingredients together and add pecans.
Pro Tip: Toast pecans in a saute pan before using to enhance their flavor and make them extra crunchy!
- Combine egg, sugars, and vanilla with melted butter then add the mashed banana and pineapple. For moister muffins, add about a Tablespoon of buttermilk, sour cream, or plain yogurt.
- Add the wet ingredients to the dry but don’t overmix.
- Divide between the muffin tins, and bake!
What Temp to Bake Banana Muffins
Bake the banana muffin recipe at 350 degrees in any size muffin tins lined with paper liners or spray with pan release.
How Long to Bake Banana Muffins
Bake pineapple banana nut muffins about 18 to 20 minutes or until a wooden pick inserted into the center comes out clean.
- For mini banana muffins, bake for 15 minutes at 350 degrees.
- For regular-sized banana muffins, bake 18 to 20 minutes at 350 degrees.
- For jumbo-sized banana muffins, bake 23 to 25 minutes at 350 degrees.
Can I Freeze Banana Pineapple Muffins?
Muffins are easily frozen as long as they are cooled completely before freezing. If they are a little soft once they are unfrozen, they can be reheated in the oven to dry them out a little bit before serving. I often freeze them and pop them into the kids lunches frozen. They thaw perfectly for snack time!
How to Freeze Banana Pineapple Coconut Muffins
The best way to freeze any kind of muffins in a zip top bag or Stasher Bag with the date written on it, or separately wrapped in plastic wrap or aluminum foil.
How to Make Banana Coconut Muffins Moist
- Add a Tablespoon of buttermilk, sour cream, or plain yogurt to the wet ingredients will help muffins stay moist after they are baked.
- Place muffins in the microwave with a cup of water and heat about 30 seconds so the water creates steam in the microwave.
- Substitute the brown sugar for molasses to help keep muffins moist as well.
I hope you love this recipe as much as we do!
Banana Coconut Muffins
- ¾ cup whole wheat flour
- ¾ cup flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoon cinnamon
- ½ cup chopped pecans *, optional
- 1 egg
- ¼ cup granulated sugar
- ⅓ cup brown sugar
- 1 ¼-1 ½ cup mashed banana **, approximately 3-4 bananas
- 1 ½ teaspoon vanilla extract
- ⅓ cup melted butter
- ½ cup crushed pineapple drained
- ¾ cup shredded coconut plus more for sprinkling on top of each muffin
- Preheat oven to 350F. Prepare muffin tin with paper muffin liners (or spray or grease if desired).
- Add flour, baking soda, salt, and cinnamon to a large bowl and whisk to combine. Add pecans and whisk to distribute.
- In a medium bowl, mix together the egg, sugars, and vanilla with a spatula. Make sure any lumps from the brown sugar are gone. Add melted butter and stir well. Stir in banana, pineapple and ¾ cup of coconut.
- Add the banana mixture to the dry ingredients and fold only until the ingredients are combined. (Don’t overmix or the muffins will be tough)
- Scoop batter into 12 muffin tins and sprinkle with a small amount of coconut.
- Bake muffins for 19-21 minutes or until lightly browned and a toothpick comes out clean. Remove from muffin tins and place on a cooling rack. If you haven’t used paper liners, let cool in the muffin tin for 10 minutes before removing.
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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Very slightly adapted from Barefeet in the Kitchen