Hawaiian Pineapple Banana Muffins

Am I the only one that will only eat bananas within a certain window of ripeness? I’m one of those weirdos that likes an underripe banana- we’re talking still a little green. I can still eat a banana once it’s turned completely yellow, but if they start to get spotty… FORGET IT. I think it’s a texture issue because I like the texture of a firmer banana. I mean that has to be it, right? Because bananas are actually sweeter the more ripe that they become. Which is why baking with ripe to overripe bananas is so great. If you have some overripe bananas sitting around (or even if you don’t), listen up because these Hawaiian Pineapple Banana Muffins are absolutely fantastic.

I feel like I am constantly coming up with new recipes for using up overripe bananas. It really irritates me to throw them away. It feels like I lost a race or something. I swear they start getting spotty before you’ve even had a chance to put all of your groceries away. So, trust me when I say that I’m an expert on using up old bananas. Or just type banana into the search bar and check out the treasure trove of recipes.

Ingredients Needed for Hawaiian Pineapple Banana Muffins

Bananas– should be ripe to overripe

Vegetable Oil

Eggs

Pure Vanilla Extract

All-Purpose Flour

Granulated Sugar

Ground Cinnamon, Baking Soda, & Salt

Sweetened Shredded Coconut

Canned Crushed Pineapple– the crushed pineapple needs to be very well drained. You can also substitute with 8 oz fresh, finely chopped pineapple.

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Let me show you how to make these Hawaiian Pineapple Banana Muffins 👇🏻

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Begin by preheating your oven to 350 degrees. Line a muffin tin with wrappers or spray with non-stick spray. Set aside.

Add 3 ripe to overripe bananas to a large bowl or the bowl of a stand mixer.

Beat the bananas for a minute or two until they’ve fluffed up a little.

Next, add 1/2 cup vegetable oil, 2 large eggs, and 1 1/2 tsp pure vanilla extract.

Beat the mixture for one minute until well combined.

Next, add 2 1/2 cups of flour, 1 cup granulated sugar, 1/2 tsp ground cinnamon, 1/2 tsp salt, 1 tsp baking soda.

Mix by hand or on low speed until just combined. Do not overmix.

Now add 2/3 cup shredded sweetened coconut and 1 cup of well-drained canned crushed pineapple.

Stir by hand until the coconut and pineapple are well incorporated.

Scoop the batter into the prepared muffin tins, filling each muffin cup 3/4 of the way.

Optional: Top Hawaiian Pineapple Banana Muffins with a little extra shredded coconut and a sprinkle of turbinado (or granulated) sugar.

Bake in the oven for 18-22 minutes until an inserted toothpick comes out clean and the muffins are golden in color. Allow the muffins to cool for at least 15 minutes before enjoying.

Store leftover muffins in an air-tight container at room temperature for up to 5 days.

Enjoy!!

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Looking for other fantastic muffin recipes? You gotta check these out 👇🏻