Hawaiian Muffins loaded with bananas, pineapple, and coconut are one my favorite muffins for an easy breakfast or a sweet treat late at night. 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 you’re looking for more great muffins and quick breads to try, this Zucchini Spice Bread is the most popular bread I make. And 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 Muffin Recipe
- 1 1/2 cups all purpose flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 6 tbsp butter or coconut oil
- 1 1/2 tsp vanilla extract
- 2/3 cups of 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
- Preheat the oven to 350 degrees. 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!
This recipe also works quite well with half all-purpose flour and half whole wheat flour.