This recipe was made entirely by my seven-year-old daughter. Watching her confidently arrange ingredients, take photographs, and then prepare the muffins on her own was a delightful experience. She insisted on taking several photos before I took any, and then she proceeded to measure, mix, and fill the muffin tin while I documented the process and enjoyed the moment. The muffins came out moist, sweet, and full of tropical flavor—a real family favorite. I couldn’t have been prouder of her effort and independence in the kitchen.
Banana, Coconut, and Pineapple Muffins
Ingredients:
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 3/4 stick (6 tablespoons) unsalted butter, melted
- 1 1/2 teaspoons vanilla extract
- 2/3 cup granulated sugar
- 1 large egg
- 2 very ripe large bananas, mashed
- 1/2 cup crushed pineapple, drained
- 3/4 cup shredded coconut, plus extra for sprinkling
How to Make Banana, Coconut, and Pineapple Muffins
Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners.
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until thoroughly combined.
In a large bowl, beat the egg, sugar, and vanilla until combined. Stir in the melted butter. Add the mashed bananas, drained crushed pineapple, and shredded coconut, mixing until evenly distributed.
Fold the dry ingredients into the wet ingredients, stirring only until just combined. Take care not to overmix; a few small lumps are fine. Spoon or scoop the batter evenly into the prepared muffin cups, filling each about two-thirds full. Sprinkle additional shredded coconut over the tops of the muffins.
Bake for 21–23 minutes, or until a toothpick or cake tester inserted into the center of a muffin comes out clean or with a few moist crumbs. Remove from the oven and let the muffins cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature, plain or spread with butter. These muffins keep well in an airtight container for a couple of days and can be reheated briefly before serving.
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