Best Hawaiian Banana Muffins Recipes

HAWAIIAN MUFFINS WITH PINEAPPLE, BANANAS AND COCONUT

Hawaiian Muffins with Pineapple, Bananas and Coconut image

Hawaiian Muffins loaded with bananas, pineapple, and coconut are one of my favorite muffins for an easy breakfast or a sweet treat late at night.

Provided by Mary Younkin

Time 30m

Number Of Ingredients 11

Ingredients

1 1/2 cups all purpose flour
3/4 tsp baking soda
1/2 tsp kosher salt
1 1/2 tsp cinnamon
6 tbsp butter or coconut oil
1 1/2 tsp vanilla extract
2/3 cup sugar
1 large egg
3 medium very ripe bananas
1/2 cup crushed pineapple (drained)
3/4 cup shredded coconut, plus more for sprinkling on top of each muffin

Steps:

Preheat the oven to 350°F. Coat a muffin tin with cooking spray or line with paper muffin liners. Whisk together the flour, baking soda, salt, and cinnamon; set aside. Whisk the egg, sugar, and vanilla together in a large bowl until well combined. Add melted butter or coconut oil and mix well.
Smash the bananas then add to the batter, as well as the pineapple, and coconut. Stir until combined. Combine the wet and dry ingredients. Stir just until the ingredients are combined.
Divide the batter evenly into the muffin tins then sprinkle each top with coconut. Bake for 18-20 minutes or until lightly browned and a toothpick comes out clean.
Let the muffins cool on a rack then serve plain or slathered in butter. Enjoy!

Nutrition Facts : Calories 200 kcal, Carbohydrate 32 g, Protein 2 g, Fat 8 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 14 mg, Sodium 171 mg, Fiber 1 g, Sugar 16 g, UnsaturatedFat 2 g, ServingSize 1 serving

KONA INN BANANA MUFFINS

Kona Inn Banana Muffins image

Marion Cunningham. The secret to these divine Hawaiian muffins is using lots of bananas, and beating them into submission for an especially tender, moist result. These muffins are great keepers, and they freeze well, too. Thanks Kona Inn!

Provided by BecR2400

Categories Quick Breads

Time 30m

Yield 12 muffins

Number Of Ingredients 9

Ingredients

1/2 cup vegetable shortening
1 1/4 cups all-purpose flour, plus more for the pan
5 very ripe medium bananas
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
2 large eggs, lightly beaten
1/2 cup chopped walnuts
powdered sugar (optional, for dusting tops)

Steps:

Preheat the oven to 350 degrees F and set a rack in the lower-middle level.
Smear the cups of a muffin pan with a little shortening, sprinkle with a little flour, and shake the pan to distribute the flour.
Peel the bananas, place them in a large bowl, and beat them well with an electric mixer. The riper the bananas and the more you beat them, the more tender your muffins will be. Don't expect absolute smoothness; there will always be a few lumps. Set aside.
In a small bowl, combine the flour, baking soda, and salt.
Add the sugar, shortening, eggs, and walnuts to the bananas and mix well.
Add the dry ingredients to the bananas mixture and stir just until the batter is thoroughly blended.
Pour the batter into a large measuring cup with a spout and fill the muffin cups about two-thirds full.
Bake for 15 minutes, then check the muffins for doneness. A toothpick inserted in the center of a muffin should come out clean. If not, bake for 5 minutes more and check again. When the toothpick comes out clean, remove the muffins from the oven and let cool in the pan for 5 minutes.
Run a knife around the edges of the muffins and transfer them to a platter. Serve warm. Tip: For a nice finish, you can sift powdered sugar over the tops of the muffins, if desired.