This recipe for Hawaiian Banana Bread Muffins is a tweak of another recipe I found for banana coconut muffins. I simply replaced the 1/4 cup milk for 1/4 crushed pineapple and voila! Hawaiian Banana Bread Muffins. The pineapple gives it an extra layer of flavor that is delicious and moist. I am thinking you could probably use 1/2 cup of Greek yogurt instead of the milk as well. Or, applesauce. Hmmmm…… Also, the recipe I based this off of called for 1/2 cup granola, which would be delicious and lends to the idea of many flavors of granola being added to the muffin which could be fun. Maybe give it a whirl sometime and see what you come up with, I am thinking chocolate granola, vanilla almond or honey. The possibilities just go on. However, I didn’t have any granola at the time so I substituted 1/2 cup organic oats and it was delicious. Either way, it seems this recipe is versatile enough to let your imagination explore new ideas. Enjoy! And have fun!

Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp kosher salt
  • 1 stick unsalted butter
  • 1 egg
  • 2 tbsp milk
  • 1/4 cup crushed pineapple with juice
  • 1 tsp vanilla
  • 1/2 cup mashed ripe bananas
  • 1/2 cup diced ripe bananas
  • 1/2 cup chopped walnuts
  • 1/2 cup oats
  • 1/2 cup sweetened shredded coconut, plus extra for topping
Instructions
  1. Preheat oven to 350 F.
  2. Line 12 cup muffin tin with liners. (My batch actually made 15 muffins.)
  3. In a bowl combine flour, sugar, baking powder, baking soda and salt.
  4. Add melted butter and mix together.
  5. Add egg, milk, pineapple, mashed bananas and vanilla. Mix to combine.
  6. Fold in diced bananas, walnuts, coconut and oats.
  7. Spoon the batter into muffin cups to about 3/4 full. Top with shredded coconut, if desired.
  8. Bake 24-26 minutes or until toothpick inserted in the center comes out clean.
  9. Allow to cool in the pan for 10 minutes then transfer to a wire rack to cool completely.
  10. Enjoy! 🙂