Banana coconut muffins are the absolute go-to muffin for something sweet and delicious with a little bit of Hawaiian flair.
These easy homemade banana muffins are made with sweet and creamy bananas, tangy bits of pineapple, chewy shredded coconut, and topped with crunchy pecans.
Crave-able Coconut Banana Muffins
- These moist banana muffins are warm and comforting with a unique tropical flavor.
- They are easy to make for a family friendly breakfast or snack that everyone will love.
- The mashed bananas offer natural sweetness while the pineapple adds a slight tanginess to the muffins.
- You can easily modify these homemade banana muffins to your preference or dietary requirement.
Ingredients
Bananas: Look for bananas that are just starting to get brown spots on them as they will be sweeter and easier to mash.
Pineapple: Buy crushed pineapple from a can, but remember to drain the juice before adding to the mixture.
Coconut: When buying shredded coconut make sure that the package indicates that it is unsweetened coconut.
Flour: This recipe uses all purpose, as well as whole wheat, flour for a hearty and delicious muffin.
Variations
Feel free to add two or three tablespoons of bran to the dry ingredients for a muffin that is a bit more nutritious and hearty.
Add a Tablespoon of buttermilk, sour cream, or plain yogurt to the wet ingredients. This will help muffins stay moist after they are baked.
Substituting brown sugar for molasses will also help keep muffins moist.
Feel free to use all whole wheat, or all purpose, flour in this recipe. Experiment using gluten free flour at a 1:1 ratio if desired.
How to Make Banana Coconut Muffins
- Whisk dry ingredients together and add pecans (recipe below).
- Combine egg, sugars, and vanilla with butter then add the mashed banana and pineapple.
- Add the wet ingredients to the dry but don’t overmix.
- Divide between the muffin tins, and bake.
Size of Muffins and Cooking Times
| Muffin Size | Cooking Time |
| Mini | 15 minutes |
| Regular | 18-20 minutes |
| Jumbo | 23-25 minutes |
Helpful Tips
You can toast pecans in a saute pan before using to enhance their flavor and make them extra crunchy.
If making these muffins without nuts, or some with and some without nuts, identify them easily by adding a whole nut on the top of the ones that contain nuts.
Easy Muffin Storage
These moist banana muffins will keep at room temperature in an airtight container for 2-3 days. Delicious with a smoothie in the morning, or with a hot cup of coffee in the afternoon.
They are great for freezing and will keep for 2-3 months in a zippered freezer bag or air tight container. Muffins are perfect for a quick grab-and-go breakfast or to pop into a school or work lunch. Be sure to label the container or zippered bag with the date.
More Easy Baked Goods
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Banana Coconut Muffins
Ingredients
- ¾ cup whole wheat flour
- ¾ cup all purpose 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
Instructions
- Preheat oven to 350˚F. 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 the egg, granulated sugar, brown sugar, and vanilla with a spatula. Make sure any lumps from the brown sugar are gone. Add in the melted butter, stir, then add banana, pineapple, and ¾ cup of coconut. Combine.
- Add the banana mixture to the dry ingredients and fold only until the ingredients are combined. (Don’t over mix or the muffins may become 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.
Notes
- You may substitute all-purpose flour for the whole wheat flour.
- Leftovers will keep at room temperature in an airtight container for 2-3 days. They can also be frozen, and will keep for 2-3 months.
Nutrition Information
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
