Banana Crumb Muffins with Fresh Pineapple and Coconut

Banana Crumb Muffins with Fresh Pineapple and Coconut - the most amazingly delicious muffins you'll ever have the pleasure of meeting (or eating).

5-Star Banana Crumb Muffins with Fresh Pineapple And Coconut?  Yes indeed! When over 8,000 people give a recipe a 5-Star rating, you can be sure it’s quite stellar! ………. I’ve been making these Banana Crumb Muffins from Allrecipes for the past eight years. A sweet family member shared them with us as a special treat after Annie, our first granddaughter was born. They’ve been the top rated recipe on the Allrecipe website for years now ………. and I totally understand why. These muffins always come out perfect and they ALWAYS bring rave reviews!

When I noticed a few overripe bananas in the fruit bowl yesterday, I knew it was my day to make these favorite Banana Crumb Muffins. They’re so easy to throw together and can go from a glance at the ripe bananas to a heavenly aroma filling your kitchen ………. in less than thirty minutes! No mixer necessary!!

Banana Crumb Muffins with Fresh Pineapple and Coconut - the most amazingly delicious muffins you'll ever have the pleasure of meeting (or eating).

I’ve had fun over the years making this recipe “my own”. I always double the crumb topping. It’s not a thick buttery crumb topping, like the topping on my Bakery-Style Lemon-Blueberry Muffins , but rather a delicious layer of melt-in-your-mouth cinnamon crunchiness.

Another adaptation I’ve made in the past, is to add a delightful filling of sweet cream cheese. I call these my Banana Crunch Surprise Muffins. There’s a lovely cheesecake-like treat in every bite! I also changed the topping on these muffins a bit, adding oatmeal and finely chopped pecans. It’s an altogether winning combination!

Banana Crumb Muffins with Fresh Pineapple and Coconut - the most amazingly delicious muffins you'll ever have the pleasure of meeting (or eating).

I decided to adapt the recipe again, this time adding a few extra ingredients. I diced up some sweet, golden pineapple and added it to the wet ingredients along with a handful of  shredded coconut. That’s it, no huge change, but our taste test (done, of course, for you readers – uh oh, my nose is growing a wee bit), shortly after they emerged from the oven, revealed a unique transformation. The fabulous banana muffins had taken a trip to the tropics! The pineapple addition gave them a delicious pina colada flavor, with juicy bits of pineapple and sweet coconut shreds in each bite – oh my, they’re schmacka-lacka good!!

Banana Crumb Muffins with Fresh Pineapple and Coconut - the most amazingly delicious muffins you'll ever have the pleasure of meeting (or eating).

Over the next month, we’ve got some company coming and a brunch or two are in the planning. I’m thinking a basketful of these amazing Banana Crumb Muffins with Fresh Pineapple and Coconuts will be a perfect addition on the breakfast table or buffet. I’ll be sure to warn my guests (you may want to do the same!) not to close their eyes while enjoying these muffins. I don’t want them to be disappointed, thinking they’ve traveled to some exotic Caribbean island, only to open their eyes and find themselves still sitting in my little Café kitchen ……….

P.S. Oh, and one last VERY IMPORTANT tidbit ………. these banana muffins can do double-duty as a scrumptious dessert! Just warm them for 15-20 seconds in the microwave and place each one on a plate or in a pretty serving bowl. Add a scoop of ice cream alongside, and some sliced or diced fresh bananas, then drizzle with a bit of store bought, or (even better), Café Ridiculously Easy Caramel Sauce. Fabuloso! I like to keep some of these in my freezer for what I call “dessert emergencies”.

5-Star Banana Crumb Muffins w/ Fresh Pineapple & Coconut
 
Prep time
Cook time
Total time
 
You'll think you've been transported to a tropical island. These muffins are bursting with sweet banana, juicy fresh pineapple and delicious shredded coconut. It's like a pina colada in a muffin!!
Author:
Recipe type: Bread, Muffins, Breakfast
Serves: 12
Ingredients
  • Ingredients for the muffins:
  • ½ cup finely chopped fresh pineapple
  • 1 ½ cups all-purpose flour plus 2 tablespoons
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 3 ripe medium-size bananas, mashed (the riper, the better)
  • ¾ cup white sugar
  • 1 egg, lightly beaten
  • ⅓ cup butter, melted
  • ½ cup shredded sweetened coconut
  • Ingredients for the crumb topping:
  • ⅓ cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • ⅛ teaspoon ground cinnamon
  • 1 tablespoons butter
Instructions
  1. Preheat oven to 375˚F. (190 degrees C). Spray a 12-cup muffin pan with baking spray or line with muffin papers.
  2. Place finely chopped pineapple in a fine-mesh sieve and push with a spoon to extract as much juice as possible. Allow to drain while preparing the rest of the recipe.
  3. In a large bowl, mix together 1½ cups plus 2 tablespoons flour*, baking soda, baking powder and salt.
  4. In another bowl, beat together bananas, drained pineapple, coconut sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
  5. In a small bowl, mix together brown sugar,1/4 cup flour and cinnamon. Cut in 2 tablespoons butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
  6. Place muffin pan on a sheet pan place pan on center rack in preheated oven. Immediately reduce the temperature to 350˚F and bake for 18 to 22 minutes, or until golden and a toothpick inserted in the center comes out clean.
Notes
*The extra 2 tablespoons of flour will compensate for the moisture of the pineapple. Even so, be sure to drain the pineapple well.

 



35 thoughts on “Banana Crumb Muffins with Fresh Pineapple and Coconut”

  • The recipe calls for 1 ½ c. + 2 tbsp. flour in the muffins and 2 tbsp. in the topping. The instructions call for 1 1/2 c. flour in the muffins and 2 tbsp. flour in the topping. Can you please clarify.

  • These are in the oven now and I am looking forward to tasting them (which I know will be tonight since my bf is a sweets kinda guy and he will be salivating over them as soon as they come out). I did the same as Jaime, because it seems rum is a necessity with these ingredients!

    I just found your blog and look forward to purusing more recipes as I wait for the muffins to be ready. 😉

  • So happy to have discovered your blog. I made these a few days ago & they were wonderful. Today I tried your artisan bread recipe and gumbo. Both were great. Bread is best I have made in a long while.

  • Thanks for the inspiration. I found your site researching a way to jazz up the humble banana. As luck would have it I had some pineapple to use up! I added a splash of rum because the mixture seemed to be begging me to 🙂 these muffins turned out moist and tropical tasting. Just what we needed as we watch the first of the flurries in the air outside today.
    Many thanks!

  • Chris,
    I made a test batch of these muffins and they were heavenly. I want to serve them at a bridal brunch (10:30 a.m.) for 24 people. Would you make them the day before and warm them. If so, what temp and time would you suggest. Or, would you make them fresh the morning of the event. Thanks for you advice!
    Cathy

  • They do sound five star for sure…..and love the idea to enjoy with ice cream. Doubling the crumb topping is pretty fantastic to me! Yum, Hugs, Terra

  • Great muffin for Mother’s Day. Chris, does this recipe call for ripe banana’s? They usually do but was not sure.

    Thank you

  • Mmmmm, I love the photo of the one that’s been split open. The bits of banana and pineapple make me want to grab it and run. I just happen to have some bananas sitting in the fruit bowl over here. It may be time to let them ripen a bit more.

  • Well you know I will HAVE to make these.a.nd I bought a beautiful pineapple..so soon..
    I have so many things I want to make right now..:)
    Ahh the power of a photo and a freinds suggestion!
    I am so visual..
    BTW..Thank you..my little basil stems are growing roots in my tiny vases:)
    Can’t wait to see what happens..started dahlias today..
    I LOVE the earth..:)

  • Hey mama- did you know that this recipe came to us from when Trish brought me muffins after Annie was born?! Just wanted to give credit where credit was due, haha…..I remember trying to resist them when I was up in the middle of the night feeding A- but I couldn’t! This rendition looks amazing- yum!

    • Thanks for the reminder Cait, and thank you Trish for sharing these wonderful muffins with us. We’ve made them so many times over the years and have probably added a pound or two due to them, but they are too good to have lived without 🙂

  • OMG Chris these sound like a Pina Colada muffin to me. YUM! I’ll bet these are incredibly moist as well with all these ingredients. Great recipe. I can’t wait to try these – Mother’s Day would be perfect!

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