Hawaiian Banana Muffins
Transport your taste buds to a tropical paradise with these irresistible Hawaiian Banana Muffins! Packed with the natural sweetness of ripe bananas and juicy crushed pineapple, these moist and fluffy muffins are elevated with shredded coconut and crunchy macadamia nuts for a truly island-inspired treat. A hint of vanilla and a sprinkle of optional toasted coconut add layers of flavor and texture that make each bite unforgettable. Ready in just 35 minutes, this easy muffin recipe is perfect for breakfast, brunch, or a mid-day snack. Indulge in the perfect balance of tropical flavors and bakery-style comfort with these delightful Hawaiian Banana Muffins!
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Recipe Information
Ingredients
- 3 medium ripe bananas
- 1 cup crushed pineapple (drained)
- 0.75 cup granulated sugar
- 0.25 cup brown sugar (packed)
- 0.5 cup unsalted butter (melted)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cup shredded sweetened coconut
- 0.5 cup macadamia nuts (chopped)
- 0.25 cup optional: toasted coconut for garnish
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners or lightly spray with non-stick baking spray.
In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher.
Stir in the drained crushed pineapple, granulated sugar, and brown sugar until well combined.
Add the melted butter, eggs, and vanilla extract to the mixture, and whisk until smooth and fully incorporated.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to prevent dense muffins.
Fold in the shredded coconut and chopped macadamia nuts to evenly distribute throughout the batter.
Divide the batter evenly among the muffin cups, filling them about 2/3 full.
If desired, sprinkle toasted coconut on top of each muffin for added texture and flavor.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Serve warm or at room temperature and enjoy your Hawaiian Banana Muffins!
Nutrition Facts
Calories |
4318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.0 g | 278% | |
| Saturated Fat | 129.6 g | 648% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 3128 mg | 136% | |
| Total Carbohydrate | 570.5 g | 207% | |
| Dietary Fiber | 37.7 g | 135% | |
| Total Sugars | 349.3 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 289 mg | 22% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 2623 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
