Hawaiian Muffins
Transport your taste buds to a tropical paradise with these irresistibly moist Hawaiian Muffins, bursting with island-inspired flavors! This easy-to-follow recipe combines ripe banana, sweet crushed pineapple, tender shredded coconut, and crunchy macadamia nuts for a flavor-packed treat that’s delightful any time of day. Perfectly golden and lightly sweetened, these muffins are the ultimate fusion of texture and taste. Ready in just 35 minutes, they’re an ideal quick breakfast, snack, or dessert. Whether served warm or at room temperature, these muffins bring the vibrant spirit of Hawaii straight to your table. Don’t forget to make extra—they’ll disappear fast! Keywords: Hawaiian muffins recipe, tropical muffins, banana pineapple muffins, coconut macadamia muffins, easy muffin recipe.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 large ripe banana (mashed)
- 1 cup crushed pineapple (drained)
- 0.75 cup shredded sweetened coconut
- 0.5 cup chopped macadamia nuts
- 2 pcs large eggs
- 0.33 cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners, or grease it with non-stick spray.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined.
In a medium bowl, mash the ripe banana with a fork, then add the crushed pineapple, shredded coconut, and chopped macadamia nuts. Mix well.
In another bowl, beat the eggs, then whisk in the vegetable oil and vanilla extract until smooth.
Pour the wet ingredients (egg mixture) and the mixed pineapple and banana mixture into the bowl of dry ingredients.
Using a spatula, gently fold the ingredients together just until combined. Be careful not to overmix, as this can make the muffins dense.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Serve the Hawaiian muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.1 g | 228% | |
| Saturated Fat | 59.3 g | 296% | |
| Polyunsaturated Fat | 44.4 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2920 mg | 127% | |
| Total Carbohydrate | 533.9 g | 194% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 283.4 g | ||
| Protein | 50.3 g | 101% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 210 mg | 16% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 1701 mg | 36% | |
*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.
