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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”.
- 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
- ¼ cup 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 ½ 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, ¼ 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.
Angela Morrow says
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.
Jaime says
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 Scheuer says
Thanks so much Jaime for taking the time to let us know about your great results. I love the idea of a splash of rum, that sounds like it would go quite nicely. 🙂
Cathy says
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
Maureen | Orgasmic Chef says
I must make these soon. The topping calls me and the surprise just tickles my fancy.
Sandra says
I do believe I feel a dessert emergency coming on!
Sarah & Arkadi says
simply beautiful! love that moist look inside!
gloria says
I love these muffins look really amazing!!
Debra says
Love all the adaptations, We have company coming this week so I think I will make up a batch, Thanks, Chris!
Madonna/aka/Ms. Lemon says
Vickie's right, they should be called pina colada. They look so delish. I have some of the same cupcake papers. They are so pretty I have been saving them. I have no idea why.
Betty says
You had me at "schmacka-lacka good!" I have ripe bananas and was just contemplating what to do with them. These look so good! 🙂
Shari says
Great muffin for Mother's Day. Chris, does this recipe call for ripe banana's? They usually do but was not sure.
Thank you
Chris Scheuer says
Thanks Shari, yes it is ripe bananas that you want to use. I clarified that in the recipe.
Mary says
they certainly look 5 star - gorgeous - I think I'll make them for Saturday morning :))
Mary
cheri says
HI Chris, you have elevated these muffins to a whole new level. Love the fact they can be for breakfast or dessert.
Happier Than A Pig In Mud says
Sounds like a great flavor combo! Wouldn't mind one with my coffee tomorrow:@)
Rhonda says
Chris, You crack me up! "schmacka-lacka good!!" Ha ha! Sounds delish. I plan to try these.
Ginny Hartzler says
Pineapple and coconut would be delicious! And the photos are really outstanding today. Thanks to your husband?
Christiane ~ Taking On Magazines says
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.
Norma | Allspice and Nutmeg says
Ooooo, Chris these sound amazing. Just reading about them transported me to a tropical island....if only for a moment. 🙂
Monique says
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..:)
Cait says
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!
Chris Scheuer says
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 🙂
Vicki Bensinger says
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!
Sophia @ NY Foodgasm says
OMG the inside of these are to die for! WOAH! I need these in my MOUTH!
Angie (@angiesrecipess) says
I want to reach in and grab that muffins out off the screen! Love tropical flavour of those gorgeous muffins, Chris.
Have a beautiful weekend!
Angie
Charlotte Moore says
Oh wow!! I love pineapple and coconut together. I need to make these. Need to get bananas soon.
Katarina says
It looks amazing!