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Pineapple Coconut Banana Muffins

Knead Some Sweets Verified

Kneadsomesweets.com

Ingredients

Warning0 allergens identified

Pineapple Coconut Banana Muffins

For the Batter:

½ cup salted butter*melted

¾ cup white sugar

2 eggs

1 tsp vanilla extract

2 cups mashed banana*(around 4-5 bananas)

¾ cup canned crushed pineappledrained and patted dry with paper towel

¼ cup unsweetened shredded coconut

2 ½ cups all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

For the Crumble Topping:

2 tablespoons salted butter*melted

2 tablespoons white sugar

½ cup all-purpose flour

¼ cup raw macadamia nutschopped

For the Icing:

2 tablespoons coconut milk*up to 3 tbsp

1 cup powdered sugar (confectioners sugar)

Instructions

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Instructions

Preheat the oven to 350℉. Line two 12-count muffin tins with parchment paper liners or spray with non-stick cooking spray or grease with butter.

In a large mixing bowl, whisk together the melted butter, sugar, eggs, and vanilla. Stir in the mashed banana, drained pineapple, and coconut.

In another bowl, whisk together the flour, baking soda, and baking powder. Add to the bowl of wet ingredients and stir just until incorporated and no streaks of flour remain, being careful not to overmix.

Evenly distribute the batter between the prepared pans, filling each cup or liner to the top with batter. In a small, bowl stir together the crumble ingredients: melted butter, sugar, flour, and chopped macadamia nuts to make a crumbly mixture. Top the unbaked muffins with the crumble topping, evenly distributing the topping between all the muffins.

Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pans for 10 minutes before transferring to a wire rack to finish cooling before topping with the icing.

Stir together 2-3 tablespoons of coconut milk and the powdered sugar to create a drizzle-able icing/glaze. Drizzle over the mostly cooled muffins and serve. Enjoy!

Nutrition

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Tips & Tricks (5)

Drain Pineapple Thoroughly 🍍
Press the canned crushed pineapple in a fine-mesh strainer for 5 minutes to remove excess liquid, preventing soggy muffins and ensuring the batter maintains proper consistency.
Toast Macadamia Nuts First 🥜
Lightly toast the raw macadamia nuts in a dry skillet for 3-4 minutes before chopping for the crumble topping to intensify their buttery flavor and add a subtle crunch.
Room Temperature Ingredients Matter 🌡️
Bring eggs, butter, and coconut milk to room temperature before mixing to ensure even incorporation and prevent lumps in your batter, resulting in tender, uniformly-textured muffins.
Fold in Fruit Last ⚡
Gently fold the drained pineapple and mashed banana into the batter as the final step using a rubber spatula to minimize gluten development and keep muffins light and tender.
Cool Before Icing Application ❄️
Allow muffins to cool completely on a wire rack for at least 30 minutes before drizzling the coconut milk icing to prevent it from melting off and ensure it sets beautifully.