Pineapple Coconut Muffins with Macadamias
Makes: 12 muffins (about 9 if using tulip papers)
  • 1½ cups unbleached all purpose flour
  • 1½ teaspoons baking soda
  • ¼ teaspoon salt
  • 3 medium to large very ripe bananas
  • ¾ cup firmly packed light brown sugar
  • ½ cup (1 stick) unsalted butter, melted
  • ¼ cup milk, at room temperature
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup unsalted macadamia nuts, toasted, chopped
  • ⅔ cup diced pineapple, from canned juice packed chunk pineapple (see Tips)
  • ½ cup unsweetened coconut flakes or sweetened coconut shreds (see Tips)
  1. Position rack in center of oven. Preheat oven to 350°F. Line twelve muffin cups with fluted paper liners or 9 cups with tulip shaped papers as seen in image.
  2. Whisk together the flour, baking soda and salt in a large bowl; set aside.
  3. Place peeled bananas in a medium bowl and mash with a fork; you want chunks, not purée. Add brown sugar, butter, milk, egg and vanilla and whisk to combine.
  4. Add wet ingredients to dry and stir just until almost combined, then add nuts, pineapple and coconut and fold until completely combined. Divide batter among prepared muffin cups.
  5. Bake for about 20 to 25 minutes for regular size in fluted cups or about 30 to 35 minutes in tulip papers. Muffins should just be starting to turn light golden brown and a toothpick inserted in center will come out with a few crumbs clinging. Cool pan on racks for 5 minutes, then unmold muffins. Serve warm or store at room temperature for up to 2 days in airtight container.
Recipe by Bakepedia at