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!!
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!
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!!
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”.Print
5-Star Banana Crumb Muffins w/ Fresh Pineapple & Coconut
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!!
- Prep Time: 20 mins
- Cook Time: 22 mins
- Total Time: 42 minutes
- Yield: 12
- Category: Bread, Muffins, Breakfast
- 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
- Preheat oven to 375˚F. (190 degrees C). Spray a 12-cup muffin pan with baking spray or line with muffin papers.
- 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.
- In a large bowl, mix together 1 1/2 cups plus 2 tablespoons flour*, baking soda, baking powder and salt.
- 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.
- 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.
- 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.
*The extra 2 tablespoons of flour will compensate for the moisture of the pineapple. Even so, be sure to drain the pineapple well.