Tropical Banana Cream Muffins
Transport your taste buds to a sun-soaked paradise with these Tropical Banana Cream Muffins, the perfect fusion of sweet, fruity flavors and velvety richness. Made with ripe bananas, juicy crushed pineapple, and a touch of shredded coconut, these moist and fluffy muffins offer a delightful tropical twist to your traditional banana muffins. A splash of heavy cream adds a luscious, creamy undertone, while hints of vanilla and brown sugar provide a beautifully balanced sweetness. Ready in just 35 minutes, these muffins are ideal for breakfast, brunch, or an indulgent snack. Best served fresh, they also store wonderfully, making them a convenient grab-and-go treat for busy days. With their irresistible flavor and easy prep, these muffins are sure to become a family favorite!
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Recipe Information
Ingredients
- 3 medium ripe bananas
- 0.75 cup granulated sugar
- 0.25 cup light brown sugar
- 0.5 cup unsalted butter, melted
- 2 teaspoons vanilla extract
- 2 large eggs
- 0.5 cup crushed pineapple, drained
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup shredded sweetened coconut
- 0.25 cup heavy cream
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher.
Add the granulated sugar, light brown sugar, melted butter, and vanilla extract to the bananas. Mix until well combined.
Whisk in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
Fold in the drained crushed pineapple using a rubber spatula, ensuring the pineapple is evenly distributed.
In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Gently fold the dry ingredients into the wet mixture in the large bowl, being careful not to overmix.
Stir in the shredded coconut and heavy cream until just combined. The batter may be slightly lumpy, which is fine.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.7 g | 15% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 198 mg | 9% | |
| Total Carbohydrate | 43.1 g | 16% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 23.5 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 15 mg | 1% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 162 mg | 3% | |
*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.
