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.
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