Hawaiian Muffins

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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.

Hawaiian Muffins

Hawaiian Muffins - get the recipe at barefeetinthekitchen.com

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 Muffins are kid favorite! get the recipe at barefeetinthekitchen.com

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.

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Hawaiian Muffins are kid favorite! get the recipe at barefeetinthekitchen.com

Hawaiian Muffins with Pineapple, Bananas and Coconut

4.88 from 8 votes
Recipe adapted from and with thanks to For The Love Of Cooking
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Servings: 12 muffins


  • 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.
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

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{originally published 5/29/11 – recipe notes and photos updated 3/21/17}
Hawaiian Muffins made with pineapple, banana, and coconut are a hit with everyone! get the recipe at barefeetinthekitchen.com

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Donna Howard says

    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

  2. Kelly says

    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.4 stars

  3. Ann says

    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!5 stars

  4. Meredith says

    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!

  5. CV says

    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.5 stars

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