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. 
Course Breakfast
Cuisine American
Keyword tropical muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 217kcal
Author angelakallison
Cost 10


  • 3 ripe bananas, mashed
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 large egg
  • 1/4 cup canola or vegetable oil
  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup pineapple, diced drain through mesh sieve or on a towel
  • 1/2 cup chopped pecans


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


  • 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. 
  • 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. 


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