Hawaiian Muffins Recipes

HAWAIIAN MUFFINS WITH PINEAPPLE, BANANAS AND COCONUT

Hawaiian Muffins with Pineapple, Bananas and Coconut image

Hawaiian Muffins loaded with bananas, pineapple, and coconut are one of my favorite muffins for an easy breakfast or a sweet treat late at night.

Provided by Mary Younkin

Time 30m

Number Of Ingredients 11

Ingredients

1 1/2 cups all purpose flour
3/4 tsp baking soda
1/2 tsp kosher salt
1 1/2 tsp cinnamon
6 tbsp butter or coconut oil
1 1/2 tsp vanilla extract
2/3 cup sugar
1 large egg
3 medium very ripe bananas
1/2 cup crushed pineapple (drained)
3/4 cup shredded coconut, plus more for sprinkling on top of each muffin

Steps:

Preheat the oven to 350°F. Coat a muffin tin with cooking spray or line with paper muffin liners. Whisk together the flour, baking soda, salt, and cinnamon; set aside. Whisk the egg, sugar, and vanilla together in a large bowl until well combined. Add melted butter or coconut oil and mix well.
Smash the bananas then add to the batter, as well as the pineapple, and coconut. Stir until combined. Combine the wet and dry ingredients. Stir just until the ingredients are combined.
Divide the batter evenly into the muffin tins then sprinkle each top with coconut. Bake for 18-20 minutes or until lightly browned and a toothpick comes out clean.
Let the muffins cool on a rack then serve plain or slathered in butter. Enjoy!

Nutrition Facts : Calories 200 kcal, Carbohydrate 32 g, Protein 2 g, Fat 8 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 14 mg, Sodium 171 mg, Fiber 1 g, Sugar 16 g, UnsaturatedFat 2 g, ServingSize 1 serving

TROPICAL MUFFINS

Tropical Muffins image

I entered these muffins at our county fair and won the grand champion award for baked goods. They're so moist, they don't need butter. -Sylvia Osborn, Clay Center, Kansas

Provided by Taste of Home

Time 45m

Yield 1 dozen.

Number Of Ingredients 12

Ingredients

1/4 cup butter, softened
1/2 cup sugar
1 large egg, room temperature
1 cup sour cream
1-1/2 teaspoons rum extract
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 can (8 ounces) crushed pineapple, drained
1/2 cup sweetened shredded coconut
1/3 cup chopped pecans

Steps:

In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg, sour cream and extract. Combine the flour, baking powder, baking soda and salt; stir into the creamed mixture just until moistened. Fold in the pineapple, coconut and pecans., Fill 12 greased or paper-lined muffin cups two-thirds full. Bake at 375° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Freeze option: Freeze cooled muffins in an airtight container. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

Nutrition Facts : Calories 225 calories, Fat 11g fat (6g saturated fat), Cholesterol 41mg cholesterol, Sodium 249mg sodium, Carbohydrate 26g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.