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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}
You are too amazing for words, how cool are you doing a cooking blog, recipe spot!!!! You once again are my hero!!!!
Love ya,
Deb
You're a nut, Deb. I hope you like the muffins. Let me know what you think!
can i just use more ap flour instead of wheat?
Yes, you can. I've made them both with and without the whole wheat flour.
hi , i wanna make half muffins means 6 not 12 so can u plz tell me how much i use baking soda ,, i tried ur so many recipes nd this muffin sounds so good , plz reply thanx ,:)
Technically, that would be 1/4 + 1/8 teaspoon of baking soda. Happy Baking!
I WONDER if you could use applesauce in place of the bananas
I haven't tried that myself, but I'm guessing that it will work fine. Let me know how it works out!
Apple sauce makes things extremely moist and that’s a lot of apple sauce
Made these earlier this week. Delish!!
Love, love, love these muffins. Made a double batch today, they might not make it through the weekend 😛
Do you know the calorie count of these?
Hi Bev, That is not information that I track. You can add the ingredients to a calculator, like this one:
http://www.caloriecount.com/cc/recipe_analysis.php
and it will give you the nutritional information you need.
I made a batch of these and they are FABULOUS! They are so moist, and you can really taste all of the fruit and coconut in them. I used coconut oil and that made them even better! I'm thinking I'll be making a double batch this weekend to put in the freezer! Thanks for sharing the recipe!
Just made these and devoured one slightly hot and they are delicious! My family, with the exception of me doesn't care for coconut (weirdos) so I used coconut oil and left out the shredded coconut and I am in love! Not even sure that I'm going to share ;o) Thank you for this wonderful recipe!
Could you give adjustments for high altitude for this and other baked goods. I’m new to the mile high city
Thanks
Hi can you tell me the gram in a spoon of butter i am making Hawaiian muffins thank you so much i am making them on friday xx
I am going to make these.Thank you
What if I don’t use wheat flour?
This recipe looks delicious, do I have to use whole wheat flour or can I use just all purpose flour? Thank you and I look forward to hearing from you.
I HAVE YOUR RECIPE FOR PINEAPPLE BANANAS AND COCONUT. iT CALLS FOR WHOLE wheat flour. I can’t find that in my local store. Would it be just as good if i used more all purpose flour instead?