These Hawaiian Banana Muffins taste like something your mom made after buying bananas with “good intentions” and then forgetting about them on the counter for a week. But honestly? That’s how the best muffin recipes were born in the ‘80s and ‘90s. These muffins are soft, sweet, packed with banana, pineapple, and coconut, and give major tropical vacation vibes without requiring a plane ticket, resort fees, or emotional resilience at the airport.

Why You’ll Love These Muffins

Easy to make with simple ingredients like our Kid-friendly Oatmeal Snack Bites
Super moist and fluffy, just like our Tropical Cake
Sweet banana and pineapple flavor
Perfect along with our breakfast, brunch, or snacks collection
Big bake sale / church cookbook energy

Hawaiin Banana Muffins on a brown cutting board on the counter.

Serves: 18-24 muffins
Prep Time: 10 minutes
Cook Time: 30-35 minutes

Ingredients:

2 cups of all-purpose flour
1 tsp of baking powder
½ tsp of baking soda
¼ tsp of salt
½ cup of butter; softened
1 cup sugar
1 egg
1 banana; ripe
½ cup of shredded coconut; sweetened
20 oz can of crushed pineapple; not drained

Flour in a white bowl, crushed pineapple in a white bowl, shredded coconut in a white bowl, two eggs in a white bowl, baking soda, baking powder, a stick of butter,, a ripe banana, sugar in a glass, salt, and bright pink flowers on the counter.

Get the full printable instructions with measurements at the bottom of the post in the recipe card.

Step-by-Step Directions:

Step 1: Preheat the oven to 350º F.

Step 2: Combine all the ingredients into a large mixing bowl and mix them thoroughly using an electric mixer.

Step 3: Pour the batter into a muffin tin lined with (large oversized) paper cups: about ¼ cup plus 2 Tbsp for each cup.

Step 4: Bake for 30-35 minutes or until a toothpick comes out clean. Ten minutes before baking is complete, sprinkle shredded coconut on top of each muffin to be toasted, if desired.

Step 5: Allow muffins to cool completely before serving.

A large white mixing bowl filled with batter on the counter.

Batter in muffin cups in a pink muffin tin on the counter.

Fully baked Hawaiian Banana Muffins sprinkled with coconut on a blue and white towel on the counter.

Hawaiian Banana Muffin cut in half, revealing the inside of the muffin on a lime green cake platter on the counter.

Tips for the Best Banana Muffins

These freeze really well for quick breakfasts

Use super ripe bananas for the best flavor

Don’t overmix the batter or the muffins can get dense

Add chopped pecans or walnuts for crunch

Sprinkle extra coconut on top before baking

If you use regular-sized muffin cups, use less batter per cup.

Make It a Full Breakfast Spread

Pair these Hawaiian Banana Muffins with some Simply Made Dish favorites:

Hawaiian Banana Muffins

Perfect for enjoying on a bright morning or any time you crave a tropical treat!

Tara

Prep Time 10

Cook Time 30

Total Time 40

Servings

Equipment

large paper muffin cups
muffin tin
large mixing bowl

Ingredients

2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup butter (softened)
1 cup sugar
1 egg
1 banana (ripe)
½ cup shredded coconut (sweetened)
20 oz can of crushed pineapple (not drained)

Instructions

Preheat the oven to 350º F.
Combine all the ingredients into a large mixing bowl and mix them thoroughly using an electric mixer.
Pour the batter into a muffin tin lined with (Large) paper cups: about ¼ cup plus 2 Tbsp for each cup.
Bake for 30-35 minutes or until a toothpick comes out clean. Ten minutes before baking is complete, sprinkle shredded coconut on top of each muffin to be toasted, if desired.
Allow muffins to cool completely before serving.