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 a wire rack.
Notes
You will need about a cup of mashed banana, which is approximately 2 large ripe bananas.
Canola oil or vegetable oil are the standard here because they are flavorless. You an also use avocado or olive oil.
Sweetened shredded coconut adds a sweet bite, but unsweetened coconut can be used in its place.
This is a great recipe to use up leftover crushed pineapple. You can also make your own by finely chopping pineapple. Just be sure to drain the juice before adding.
Chopped pecans give the muffins a nice crunchy bite. If you don't have pecans, walnuts can be used in its place.
Store leftover muffins in an airtight container in the refrigerator for up to a week. Or freeze for up to a a month.