Tropical Banana Bread Muffins
Transport your taste buds to a sunny paradise with these Tropical Banana Bread Muffins—a vibrant twist on the classic treat! Made with overripe bananas and a burst of crushed pineapple, these moist and tender muffins are infused with tropical flavors and a hint of zesty lime. Sweetened coconut shreds and crunchy macadamia nuts (optional) add delightful texture to every bite. Perfectly balanced with just the right amount of sweetness, this easy recipe comes together in under 40 minutes and yields 12 muffins. Whether you’re serving them for breakfast, a snack, or a dessert, these golden treats will brighten any occasion. Pop one in your bag for a grab-and-go bite or enjoy them fresh with your morning coffee!
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Recipe Information
Ingredients
- 3 Overripe bananas
- 0.5 cup Crushed pineapple (drained)
- 0.5 cup Granulated sugar
- 0.25 cup Brown sugar
- 0.5 cup Vegetable oil
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 1 teaspoon Lime zest
- 1.75 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Shredded sweetened coconut
- 0.5 cup Chopped macadamia nuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
In a large bowl, mash the overripe bananas with a fork or potato masher until smooth.
Add the crushed pineapple, granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, and lime zest to the mashed bananas. Whisk together until well combined.
In a separate medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the muffins tender.
Fold in the shredded sweetened coconut and macadamia nuts (if using) until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your tropical banana bread muffins with a cup of coffee, tea, or as a grab-and-go snack!
Nutrition Facts
Calories |
3848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.8 g | 260% | |
| Saturated Fat | 52.6 g | 263% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2276 mg | 99% | |
| Total Carbohydrate | 490.9 g | 179% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 254.9 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 230 mg | 18% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 2340 mg | 50% | |
*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.
