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Hawaiian Pineapple Banana Muffins

Soft, delicious, perfectly sweet muffins that are made with bananas, pineapple, and coconut. You’ll love these Hawaiian Pineapple Banana Muffins!
Prep Time10 minutes
Cook Time20 minutes
Servings: 16 Muffins
Author: Maggie @ Cupcakes and Sarcasm

Ingredients

  • 3 Overripe Bananas
  • 1/2 Cup Vegetable Oil
  • 2 Large Eggs
  • 1 1/2 Tsp Pure Vanilla Extract
  • 2 1/2 Cups All-Purpose Flour
  • 1 Cup Granulated Sugar
  • 1/2 Tsp Ground Cinnamon
  • 1/2 Tsp Salt
  • 1 Tsp Baking Soda
  • 2/3 Cup Shredded Sweetened Coconut + extra for topping
  • 1 Cup Canned Crushed Pineapple, drained very well
  • Optional: Turbinado Sugar, for topping

Instructions

  • Preheat your oven to 350 degrees and line a muffin tin with muffin cups (or spray with non-stick spray).
  • In a large bowl, beat the bananas on medium speed for a minute or two until they have fluffed up a little.
  • Add the vegetable oil, eggs, vanilla, and mix for another minute until well combined.
  • Next, add the flour, sugar, cinnamon, salt, and baking soda. Mix by hand or on low speed until just combined. Do not over mix.
  • Now add the coconut and crushed pineapple. Stir by hand until well incorporated.
  • Scoop the batter into the prepared muffin tin, filling 3/4 of the way full.
    Optional: top each muffin with a little extra shredded coconut and a sprinkle of turbinado sugar.
  • Bake for 18-22 minutes until the muffins are golden in color and an inserted toothpick comes out clean. Let the muffins cool for 15 minutes before enjoying.
    Store leftover muffins in an air-tight container at room temperature for up to 5 days.
    Enjoy!