Hawaiian Muffins

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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 with Banana, Pineapple, and Coconut

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.

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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.

  1. 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.
  2. 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.
  3. 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.
  4. Let the muffins cool on a rack then serve plain or slathered in butter.
Hawaiian Muffins are kid favorite! 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.

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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
Hawaiian Muffins loaded with bananas, pineapple, and coconut are one of my favorite muffins for an easy breakfast or a sweet treat late at night.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 muffins

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

This recipe also works quite well with half all-purpose flour and half whole wheat flour.

Nutrition

Calories: 200kcal · Carbohydrates: 32g · Protein: 2g · Fat: 8g · Saturated Fat: 6g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 1g · Trans Fat: 1g · Cholesterol: 14mg · Sodium: 171mg · Potassium: 142mg · Fiber: 1g · Sugar: 16g · Vitamin A: 44IU · Vitamin C: 4mg · Calcium: 10mg · Iron: 1mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

  {originally published 5/29/11 – recipe notes and photos updated 1/27/22}

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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