Hawaiian Muffins
Hawaiian Muffins are super moist muffins with pineapple, banana, coconut and Macadamia nuts! This recipe is fantastic for breakfast!
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.
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.
Enjoy!
With love, from our simple kitchen to yours.
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OTHER EASY MUFFIN RECIPES
Apple Cinnamon Muffins with Crumble Topping
Chocolate Chip Pumpkin Muffins
Hawaiian Muffins
Ingredients
- 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
Instructions
- 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.
Originally published October 2012.
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
My husband insists on these for breakfast every morning. Luckily they are really easy to make!