These delicious Hawaiian banana muffins are packed with sweet pineapple and shredded coconut! They have a light and airy texture, making them taste like a little slice of paradise. Perfect for enjoying on a bright morning or any time you crave a tropical treat!

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:

all-purpose flour
baking powder
baking soda
salt
butter; softened
sugar
egg
banana; ripe
shredded coconut; sweetened
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. 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 4: 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:

Hawaiian Banana Bread Recipe: Pour the batter into a greased loaf pan and bake for one hour. Let the bread cool completely before removing it and serving.
If you use regular-sized muffin cups, use less batter per cup.

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.

Notes

Hawaiian Banana Bread Recipe: Pour the batter into a greased loaf pan and bake for one hour. Let the bread cool completely before removing it and serving.
If you use regular-sized muffin cups, use less batter per cup.