Hawaiian Muffins with Pineapple, Bananas and Coconut
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 Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Breakfast
Cuisine: American
Servings: 12muffins
Calories: 200kcal
Ingredients
1 1/2cupsall purpose flour
3/4tspbaking soda
1/2tspkosher salt
1 1/2tspcinnamon
6tbspbutter or coconut oil
1 1/2tspvanilla extract
2/3cupsugar
1large egg
3medium very ripe bananas
1/2cupcrushed pineappledrained
3/4cupshredded 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.