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.
¾cupshredded coconutplus 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.
*To make these school friendly, omit pecans. If I make some with pecans and some without, I place a pecan on top so I can tell which ones have nuts.**If you are short on bananas, make up the difference with additional drained crushed pineapple.You may substitute all-purpose flour for the whole wheat flour.