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Home » Recipes

Tropical Muffins | Banana, Coconut, and Pineapple

Published: Sep 16, 2018 · Modified: Sep 7, 2021 by Angela Allison · This post may contain affiliate links.

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Tropical Muffins with Banana, Coconut, and Pineapple

Tropical Muffins are anything but boring! Upgrade your muffin recipe with this super tasty and moist muffin with banana, coconut, pineapple and pecans in it.

Tropical Muffins in a bowl with a blue towel

If you’re looking to upgrade your boring muffin recipe, then this is it! Tropical muffins are so moist and flavorful, they are guaranteed to become your new favorite.

I came up with this recipe when I wanted to use up ripe bananas, but didn’t want just another banana muffin. Adding incredible flavors like sweetened coconut flakes, chopped pineapple, and pecans, really packs a taste punch in these muffins.

tropical muffins on a plate cut in half

These would be perfect to make ahead and have on hand for guests, or serve at a bridal shower brunch or baby shower brunch. Would also be amazing to have on the holidays or Christmas morning. If you love fruit muffins, be sure to try my Blueberry Peach Muffins. And, for another breakfast treat, try these Cherry Scones with dried cherries and almond glaze.

How to Make Tropical Muffins

Preheat oven to 350 degrees and coat a muffin tin with cooking spray or cupcake liners. Also, do yourself a favor and get a great muffin tin! I am currently obsessed with this USA Muffin Pan, 12 Well, Nonstick & Quick Release Coating from Amazon. If you love to bake, you deserve to get perfect cupcakes and muffins every time!

The Tropical Muffin recipe couldn’t be easier. Firstly, mash the banana in a large bowl then mix in the wet ingredients with a hand mixer. Secondly, add in the dry (I don’t even use a separate bowl!) and fold to combine.

batter ingredients in a blue mixing bowl.

Add in the coconut, chopped pecans, and pineapple. Additionally, for the pineapple, chop it up and then press through a mesh sieve to remove any moisture. Alternately you could squeeze out the moisture in a paper towel. Scoop into prepared muffin tins. I like to use a special scoop like Norpro Stainless Steel Scoop for measuring out the muffins – less mess and even-sized muffins!

tins filled with batter and topped with pecans and coconut.

Lastly, add on the chopped pecans and coconut on top of the muffins. Bake for 20-25 minutes and cool on a wire rack.

tropical muffins cooling on a wire rack

Store in an airtight container in the refrigerator for up to a week. Enjoy!

Be sure to check out my other delicious muffin and bread recipes like:

  • Pumpkin Muffins with a tasty cinnamon brown sugar topping
  • Blueberry Streusel Muffins with a delicious crunchy topping
  • Lemon Summer Squash Bread with a lemon glaze
  • Nutella Banana Bread with swirls of delicious hazelnut spread

I hope you love these Tropical Muffins! Be sure to comment below if you try them. Enjoy!

Tropical Muffins in a bowl with a blue towel

Tropical Banana Coconut Muffins

Upgrade your muffins with these delicious and moist Tropical Muffins! Great for breakfast, brunch, or special occasions. 
5 from 7 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 muffins
Calories: 217kcal
Author: Angela Allison
Cost: 10

Ingredients

  • 3 ripe bananas, mashed
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • 1 large egg
  • ¼ cup canola or vegetable oil
  • 1 ½ cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup sweetened shredded coconut
  • ½ cup pineapple, diced drain through mesh sieve or on a towel
  • ½ cup chopped pecans

Topping

  • 1 tablespoon chopped pecans
  • 1 tablespoon sweetened shredded coconut, chopped

Instructions

  • Preheat oven to 350 degrees. Coat a 12-well muffin tin with cooking spray or line with cupcake liners. Set aside. 
  • In a large bowl combine mashed bananas, sugars, egg, and oil. Mix with a hand mixer until well combined. Add in the flour, baking powder, baking soda, and salt. Stir to combine. Fold in the coconut, pineapple, and pecans. 
    tropical muffin batter in a bowl
  • Scoop the batter into the prepared muffin tin. In a small bowl combine the chopped pecans and coconut. Sprinkle on top of the muffins. Bake for 20-25 minutes or until toothpick inserted in the middle of the muffin comes out clean. Cool on wire rack. 
    tropical muffins batter in muffin tin

Notes

Can be made ahead and stored in airtight container in the refrigerator for up to a week. Also freezes great! 

Nutrition

Calories: 217kcal
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Comments

  1. Kitty

    March 30, 2022 at 7:04 pm

    Are there any alternatives I can use to the oils? I am watching my cholesterol and I am lactose intolerant.

    Reply
    • Angela Allison

      March 30, 2022 at 8:14 pm

      I like to use an equal amount of applesauce as an oil substitute when I’m baking.

      Reply
  2. Suzy

    July 21, 2020 at 8:04 am

    5 stars
    All of the flavors in these muffins are so good! Love how moist and tender they turned out!

    Reply
  3. Shanna

    July 21, 2020 at 7:31 am

    5 stars
    I love all the fun ingredients that you have added to these muffins. Especially the Banana, Coconut, and Pineapple. I am going to make these with my kiddos in the morning.

    Reply
  4. Kathryn Donangelo

    July 21, 2020 at 7:26 am

    5 stars
    There is so much awesome flavor in these tropical muffins! I can’t get enough and can’t wait to bake them again!

    Reply
    • angelakallison

      July 21, 2020 at 9:34 am

      They’re so good! Happy you love them!

      Reply
  5. Michelle

    July 21, 2020 at 7:02 am

    5 stars
    I love all the flavours in these muffins, so tasty! Everyone in my house loved them!

    Reply
  6. Roslia Santamaria

    May 02, 2019 at 5:14 am

    5 stars
    It looks very yummy.Thanks for sharing such a delicious recipe with us.

    Reply

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Angela Allison from This Delicious House.

Hi there, I'm Angela!

I’m a wife, mother of three, and lover of simple and delicious make-ahead food!

Read more about me →

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