Hawaiian Muffins

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Hawaiian Muffins are super moist muffins with pineapple, banana, coconut and Macadamia nuts! This recipe is fantastic for breakfast!

Hawaiian pineapple coconut muffins


A simple and delicious breakfast usually leads me to muffins.  I love to freeze them as defrost them as I need them.  In the mood for a change I decided to bake up some Hawaiian flavors; coconut, macadamia nuts, bananas and pineapple. 

3 tropical fruit muffins on linen napkin

Oh my, was this a good idea!  These are moist and delicious.  To be honest they are so good I haven’t had a chance to freeze them.  The whole family loves them and I am sure you will too! I also made these amazing Tuscan lemon muffins that you will love.


With love, from our simple kitchen to yours. 

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Hawaiian muffin topped with toasted coconut

Hawaiian Muffins

Donna Elick
Hawaiian Muffins are super moist muffins with pineapple, banana, coconut and Macadamia nuts! This recipe is fantastic for breakfast!
5 stars from 1 review
Tried this recipe?Please comment and review!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Method Oven
Servings 12 muffins


  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 12 tablespoons unsalted butter, room temperature
  • 1 1/2 cups sugar
  • 4 large eggs, room temperature
  • 2 teaspoons almond extract
  • 1 teaspoons pure vanilla extract
  • 1/4 cup milk
  • 5 medium ripe bananas, smashed
  • 1 1/2 cup crushed pineapple
  • 1 1/2 cups coconut, divided
  • 1 cup chopped macadamia nuts


  • Preheat the oven to 350°F. Place 12 liners into muffin pan(s).
  • In a large bowl, combine the flour, baking powder, baking soda, and salt. Whisk until mixed well. Set aside.
  • In the bowl of an stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes.
  • With the mixer on low speed, add the eggs 1 at a time, then add the almond, vanilla, and milk. Your batter may separate if the ingredients are not room temperature. If so, scrape down the bowl and continue, it will smooth out during the next step. With the mixer on low speed add the flour mixture to the batter and beat until just mixed.
  • Add bananas, pineapple, 1 cup coconut and nuts and mix until combined.
  • Scoop the batter into the prepared muffin pans, filling each cup about 2/3 full. Gently press a pinch of the remaining coconut on the muffin tops, and bake for 25-30 minutes***, until the muffins are lightly browned on top and a cake tester comes out clean.
  • Check muffins at 15 minutes; if the coconut starts getting too dark, place a sheet of aluminum foil over muffins.


Serving: 1muffin | Calories: 416cal | Carbohydrates: 63g | Protein: 6g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 85mg | Sodium: 241mg | Sugar: 36g | Fiber: 3g | Calcium: 70mg | Iron: 2mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!

Originally published October 2012.

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