Pineapple Coconut Banana Muffins

5 from 2 votes

Pineapple Coconut Banana Muffins

These tropical Pineapple Coconut Banana Muffins topped with a buttery macadamia nut crumble and coconut milk icing will take you right back to Hawaii!

Prep Time20

Cook Time25

Total Time45

Servings: muffins

Calories: 192kcal

Author: Naomi Andres

Equipment

12-count muffin tin(s)
muffin liners or non-stick spray
mixing bowl
measuring cups & spoons
whisk

Ingredients

For the Batter:

½ cup salted butter * melted
¾ cup white sugar
2 eggs
1 teaspoon vanilla extract
2 cups mashed banana * (around 4 or 5 bananas)
¾ cup canned crushed pineapple drained and patted dry with paper towel
¼ cup unsweetened shredded coconut
2 ½ cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder

For the Crumble Topping:

2 tablespoons salted butter * melted
2 tablespoons white sugar
½ cup all-purpose flour
¼ cup chopped raw macadamia nuts (I use salted)

For the Icing:

2-3 tablespoons coconut milk *
1 cup powdered sugar (confectioners sugar)

Instructions

Preheat the oven to 350℉. Line two 12-count muffin tins with parchment paper liners or spray with non-stick cooking spray or grease with butter.
In a large mixing bowl, whisk together the melted butter, sugar, eggs, and vanilla. Stir in the mashed banana, drained pineapple, and coconut.
½ cup salted butter, ¾ cup white sugar, 2 eggs, 1 teaspoon vanilla extract, 2 cups mashed banana , ¾ cup canned crushed pineapple, ¼ cup unsweetened shredded coconut
In another bowl, whisk together the flour, baking soda, and baking powder. Add to the bowl of wet ingredients and stir just until incorporated and no streaks of flour remain, being careful not to overmix.
2 ½ cups all-purpose flour, 2 teaspoons baking soda, 2 teaspoons baking powder
Evenly distribute the batter between the prepared pans, filling each cup or liner to the top with batter. In a small, bowl stir together the crumble ingredients: melted butter, sugar, flour, and chopped macadamia nuts to make a crumbly mixture. Top the unbaked muffins with the crumble topping, evenly distributing the topping between all the muffins.
2 tablespoons salted butter, 2 tablespoons white sugar, ½ cup all-purpose flour, ¼ cup chopped raw macadamia nuts
Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pans for 10 minutes before transferring to a wire rack to finish cooling before topping with the icing.
Stir together 2-3 tablespoons of coconut milk and the powdered sugar to create a drizzle-able icing/glaze. Drizzle over the mostly cooled muffins and serve. Enjoy!
2-3 tablespoons coconut milk, 1 cup powdered sugar (confectioners sugar)

Notes

You could easily substitute with unsalted butter. Simply add ¼ teaspoon of salt to the batter and a pinch of salt to the crumble topping.
Bananas vary in size, so always mash and then measure your bananas to ensure you have the correct measurement called for in the recipe for the best results.
If you don't have coconut milk, you could use regular milk or cream instead.

Nutrition