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Hawaiian Muffins loaded with bananas, pineapple, and coconut are some of my favorite muffins for an easy breakfast or a sweet treat late at night.
Hawaiian Muffins
These muffins have been a favorite with my family for several years now, ever since I first spied the Banana, Coconut, and Pineapple Muffins over at For The Love of Cooking. My boys request them often. I’ve adapted them slightly at different times and they always turn out great.
We call them Hawaiian muffins (despite the fact they obviously aren’t a Hawaiian specialty) because everyone that tried them the first time I made them referred to them that way. These muffins are a truly great pineapple banana coconut treat.
If you follow a gluten-free lifestyle, here is my gluten-free version of these Hawaiian Muffins.
If your family loves pineapple and coconut recipes as much as we do, you’ll want to try some Hawaiian Oatmeal too!
Hawaiian Muffin Recipe
Kitchen Tip: I use this muffin tin, these liners (best deal ever!), and this scoop to make this recipe.
- Preheat the oven to 350°F. Coat a muffin tin with cooking spray or line with paper muffin liners. Whisk together the flour, baking soda, salt, and cinnamon; set aside. Whisk the egg, sugar, and vanilla together in a large bowl until well combined. Add melted butter or coconut oil and mix well.
- Smash the bananas then add to the batter, as well as the pineapple, and coconut. Stir until combined. Combine the wet and dry ingredients. Stir just until the ingredients are combined.
- Divide the batter evenly into the muffin tins then sprinkle each top with coconut. Bake for 18-20 minutes or until lightly browned and a toothpick comes out clean.
- Let the muffins cool on a rack then serve plain or slathered in butter.
If you’re looking for more great muffins to try, my kids still go crazy for these Peanut Butter Chocolate Chip Banana Muffins. All of these breads freeze nicely, making them perfect for stashing in the freezer and reheating on busy mornings.
These Cinnamon Muffins are a favorite in my house. (I made them many times years ago and just now realized I don’t have the recipe saved here on the blog.) Orange Berry Muffins and Plum and Ginger Muffins are both on my radar to try soon as well.
Hawaiian Muffins with Pineapple, Bananas and Coconut
Ingredients
- 1 1/2 cups all purpose flour
- 3/4 tsp baking soda
- 1/2 tsp kosher salt
- 1 1/2 tsp cinnamon
- 6 tbsp butter or coconut oil
- 1 1/2 tsp vanilla extract
- 2/3 cup sugar
- 1 large egg
- 3 medium very ripe bananas
- 1/2 cup crushed pineapple drained
- 3/4 cup shredded coconut, plus more for sprinkling on top of each muffin
Instructions
- Preheat the oven to 350°F. Coat a muffin tin with cooking spray or line with paper muffin liners. Whisk together the flour, baking soda, salt, and cinnamon; set aside. Whisk the egg, sugar, and vanilla together in a large bowl until well combined. Add melted butter or coconut oil and mix well.
- Smash the bananas then add to the batter, as well as the pineapple, and coconut. Stir until combined. Combine the wet and dry ingredients. Stir just until the ingredients are combined.
- Divide the batter evenly into the muffin tins then sprinkle each top with coconut. Bake for 18-20 minutes or until lightly browned and a toothpick comes out clean.
- Let the muffins cool on a rack then serve plain or slathered in butter. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 5/29/11 – recipe notes and photos updated 1/27/22}
I made these tonight and they are absolutely delicious.
Do you know if these can be made with gluten free flour?
Hey Mary, so my bananas are finally ripe and I am ready to make these. I have a very simple stupid question!! Do you bake the muffins in the pan and then put them in the little liners – or bake with the liners?? I guess I got confused cause they are obviously in the liners, but you say to spray the pan. Could you help this silly novice baker out!! Thanks Mary
never mind – I watched the video!
These muffins sound great I’m going to make them tomorrow for my breakfast thanks for the recipe
I just made these and am enjoying one with a cup of tea. Well…maybe two…
Really good and easy. I am sure I will make these again.
I am absolutely addicted to these muffins. Thank you so much for sharing this recipe.
These are the best muffins I have ever made! I did not add the coconut because I made them for my 2 year old son and I didn’t think he would like it. I used butter but I think next time I’ll try coconut oil for the flavour. I will definitely be making these again as soon as we have leftover bananas. Easy and delicious my picky 2 year old approves!
TQ for your recipe. What is the weight of the 3 medium size bananas used?
Can this be made in a loaf pan?
I just tried making these muffins, hope they run out well. There wasn’t nearly enough liquid in the batter so added a little milk and some yougurt.
Your recipe looks fantastic!
Fingers crossed!
I just made these, used toasted coconut, they are wonderful!!!
I’m so glad that you’re enjoying the muffins, Debbie!
Amazing, that is all I have to say👏
I’m so happy to hear that you love the muffins, Kathy!
Love them I also put sliced almonds in as well.
Sounds good, Christine.
This is a lovely recipe. The muffins taste great. However, for low carb purposes, how can the 1 1/2 cup of flour be replaces ( for instance almond flour and some coconut flour in whatever proportions?? ) I already have made this recipe replacing the sugar with Splenda, which already reduces the carbs. Could you please let me know? Thanks.
I’ve never tried that myself, so I have no idea how it might work.
How can you store them, to keep them fresh.
Gina – I would store them in an airtight container for 2-3 days or you can freeze them as well.
Outstanding muffin!
I’ve been searching for a while for a great muffin recipe with my favorite fruit – pineapple, and now I’ve finally found it!
The only issue, and it’s a big issue, is that I can’t eat gluten. (And I never found a gluten-free recipe online that looked good).
So, here’s what I did to make it safe for me to eat:
First, I followed the recipe exactly, but used a combo of my GF 1-to-1 AP flour with a little (1/2 C) of oat flour mixed it – the oat flour helps the texture of the muffin not to taste powdery. To this end, I also added about a tablespoon or two of flax meal.
Then, as GF muffins don’t often rise, I “helped” this rise by upping the bak soda to a full teaspoon, AND put the muffin tin in a hotter, 425 deg oven for the first 5 minutes, turning it down after. (Baked for a total of about 18 minutes…and my oven runs cold)
So, now I got this great, perfectly risen, awesome texture and tasting pineapple Hawaiian muffin recipe with these slight changes.
This one’s a keeper!
HOORAY!! I’m thrilled that you love the muffins, Reva.