Banana, Coconut, and Pineapple Muffins
This recipe was made entirely by my 7-year-old daughter. I have to say it was really wonderful to see how confident she is in the kitchen. After setting up the ingredients she asked if she could arrange them and take some pictures…it was so surreal and cool watching my daughter do her version of food blogging. She took several photos before letting me do mine. Once the pictures were taken care of, she proceeded to make the muffins by herself. I just sat back, took some pictures of her, and beamed with pride. The muffins turned out perfect! Sweet, moist, and so tasty–a huge hit with the whole family. A job well done by my talented daughter.
Banana, Coconut, and Pineapple Muffins:
- 1 1/2 cups of flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 3/4 stick of butter (6 tbsp)
- 1 1/2 tsp vanilla extract
- 2/3 cups of sugar
- 1 large egg
- 2 large very ripe bananas
- 1/2 cup crushed pineapple
- 3/4 cup shredded coconut plus more for sprinkling on top of each muffin
How to Make Banana, Coconut, and Pineapple Muffins
Preheat the oven to 350 degrees. Coat a muffin tin with cooking spray.
In a small bowl combine the flour, baking soda, salt, and cinnamon together until well mixed.
Whisk the egg, sugar, and vanilla together in a large bowl until well combined. Add melted butter, mix well. Smash the bananas then add to the batter, as well as the pineapple, and coconut until combined.
Add the dry mixture to the wet mixture. Stir until just the ingredients are just combined. Don’t over mix the batter. Divide the batter evenly into the muffin tin then sprinkle each top with coconut.
Bake for 21-23 minutes or until a tester inserted in the center comes out clean. Remove from the oven.
Let the muffins cool on a rack then serve plain or slathered in butter. Enjoy!Click here for a printable version of this recipe – For the Love of Cooking.net Adapted recipe by For the Love of Cooking.net Original recipe Week of Menus
Thank you for this recipe, these are now my families favorite! I made a few small changes last time I made them, not that is needed it, because the 1st time I made these exactly like you did and they were perfect. I used 3 ripe medium bananas since that was what I and reduced the butter to 4 tbsp. Also I had some white chocolate chips I put in an a few on top. It was a nice way to make it my own. The only thing I might add to this site is the baking time is approx 20 minutes. Thank you tons!!
I made these for breakfast this morning, and they are delicious! Thanks for the recipe!
Made these yesterday as I had leftover pineapple and they turned out just perfect and yummy. My husband first turned up his nose to the pineapple but as soon as he had one, he went in for another. It was an easy recipe to follow, the only change I made was I used egg replacer as my son is anaphylactic to eggs. This recipe is a keeper and I am looking forward to having one with my afternoon tea!! thank you
I made these and they are amazing. But I need to know the carbs, sugars etc. for my granddaughter who has type 1 diabetes. Thanks.
Great recipe… but I used monk sugar instead of white sugar, and I added chopped walnuts with confectioners sugar for a crunchy top. It took 30 minutes per 6 – 3tbsp muffin cups in a convection counter top oven. They are very moist and very tasty.
Love the idea of the walnuts & confectioners sugar for a crunchy top. I’m so glad you enjoyed the recipe. Thank you for taking the time to let me know.