Banana Pineapple Muffins

The most amazing coconut banana pineapple muffins or bread recipe ever! Super moist muffins and loaf that’s perfect for brunch or breakfast. If you loved our beautifully moist banana bread bundt cake it is fun to make a smaller bite size version.

I’m a sucker for homemade banana bread, but I like it super moist! Years ago I started making coconut banana muffins using coconut milk which gave it a great taste a texture. I’ve also added pineapple to my zucchini bread and it was wonderful. This time when my bananas were turning a bit brown I thought I’d combine the two ideas and made the best coconut banana pineapple muffins ever! The pineapple not only gives it a great flavor and added texture but made it super moist as well. Perfect breakfast muffins! (affiliate links present)

Banana Pineapple Muffins

This recipe made 12 muffins and 1 small loaf which was just enough for a snack that day and breakfast the next day for the 5 of us. You can also bake this same batter into mini muffins if you have little hands at home. I am always the hero of the day if I make goodies into this size. 😉

The key is to not over bake mini muffins or bread to keep it as moist as possible. I take them out when they are barely brown on the top, just until they spring back when I touch it in the middle. Best way to tell if baked goods are done is use your finger. Gently touch in the center, if they bounce back take them out! Here’s how we make it:

Old Fashioned Pineapple Banana Muffins

I hate wasting food. If I have brown naners in the house I just must make something with them. It is nice to change it up a bit from the regular so this is what we did this time around.

Ingredients

1. Ripe bananas mashed
2. Butter or use dairy free plant based product
3. Granulated sugar, white to sweeten
4. Shredded coconut sweetened
5. 1/2 cup chopped pineapple if fresh or crushed pineapple canned with juice
6. Eggs should be added room temperature
7. 2 Cups of all purpose flour – this is how to measure flour
8. Baking powder and 1/2 teaspoon baking soda
9. Walnuts are optional

Then put the loaf or muffins on a cooling rack so they do not continue to cook in the hot pan. If you’re looking for a great addition to your brunch or a recipe to make for breakfast on the weekends this is a great one.

I will almost always buy the fruit canned so I get the juice together too. Now sometimes my kids will eat the rest but once again you don’t want to waste this. I have a few ideas to use it up but our Pineapple Casserole Recipe is probably our most popular.

What will adding pineapple do to muffins?

It will weigh it down, that is why you want to use small bits of this fruit. It will end up a bit more dense no matter what because of the addition of this but will become SUPER moist because of it. If you are going to add coconut or nuts also you need to gently fold them into the batter at the very end.

How to Make Banana Bread Muffins with Pineapple

• Mash your bananas (3 over ripe is best, 2 works if that is all you have). 
• Mix dry ingredients (flour sugar baking soda) in large bowl (except coconut) in 1 bowl, and mix on low the wet ingredients in another using a mixer. 
• Slowly add the dry ingredients into the wet using your mixer on low to combine well. 
• Fold in coconut and nuts if you are adding those. 
• If making a muffin recipe, fill cups 3/4 full and put in oven at 350 degrees for 14 minutes (makes 12) or just until they spring back when touched, you do NOT want to over bake them so they stay moist. 
  • when done remove from pan and put on a wire rack to cool instead

Fill remaining batter left into a loaf pan that has been sprayed with non stick spray and keep in oven for a total of about about 30 minutes or until it is light brown and springs back when touched lightly. Enjoy! You could make a few mini loaves of this too if you preferred that size for about 25 min. Mini bundt cakes are a fun shape and size too.

How to save leftovers

If you have leftovers you want to wrap it well, unsliced preferably to keep it tender. Best way is to allow it to cool and wrap in plastic wrap. Then put it in foil and wrap or slide it into a freezer bag and suck all the air out before you zip it closed. I do not like to refrigerate leftover sweet breads because it dries them out but those with fruit need it. Just rewarm again for 30 seconds per slice to enjoy again.

This is another way to tweak it, add about 1/2 cup of shredded sweetened coconut into the mix too. Adds to the island flavors of the dish. If you love the best coconut banana pineapple bread recipe here you should try our:

Other sweet breads you’ll love

• Then try our super moist zucchini pineapple bread
• And use some of the same ingredients to make muffins out of or a loaf of coconut banana bread
• Using cake mix it is fun to make pineapple upside down cupcakes in a muffin tin
• During the summertime when we have gardens that are bursting we make banana zucchini muffins