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5-Star Banana Crumb Muffins w/ Fresh Pineapple & Coconut
You'll think you've been transported to a tropical island. These muffins are bursting with sweet banana, juicy fresh pineapple and delicious shredded coconut. It's like a pina colada in a muffin!!
Prep Time
20 mins
Cook Time
22 mins
Servings:
12
Course:
Breakfast, Bread, Baked Goods
Cuisine:
American
Ingredients
- Ingredients for the muffins:
- ½ cup pineapple finely chopped, fresh
- 1 ½ cups all-purpose flour plus 2 tablespoons
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 banana mashed (the riper, the better, ripe, medium-size
- ¾ cup white sugar
- 1 egg lightly beaten
- ⅓ cup butter melted
- ½ cup coconut shredded, sweetened
- Ingredients for the crumb topping:
- ⅓ cup brown sugar packed
- ¼ cup all-purpose flour
- ⅛ teaspoon ground cinnamon
- 1 tablespoons butter
Instructions
- Preheat oven to 375˚F. (190 degrees C). Spray a 12-cup muffin pan with baking spray or line with muffin papers.
- Place finely chopped pineapple in a fine-mesh sieve and push with a spoon to extract as much juice as possible. Allow to drain while preparing the rest of the recipe.
- In a large bowl, mix together 1 ½ cups plus 2 tablespoons flour*, baking soda, baking powder and salt.
- In another bowl, beat together bananas, drained pineapple, coconut sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
- In a small bowl, mix together brown sugar, ¼ cup flour and cinnamon. Cut in 2 tablespoons butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
- Place muffin pan on a sheet pan place pan on center rack in preheated oven. Immediately reduce the temperature to 350˚F and bake for 18 to 22 minutes, or until golden and a toothpick inserted in the center comes out clean.
Cup of Yum
Notes
- *The extra 2 tablespoons of flour will compensate for the moisture of the pineapple. Even so, be sure to drain the pineapple well.