Pineapple Macadamia Muffins
Pineapple Macadamia Muffins are delightful. These wonderful muffins include bananas, pineapple, coconut and cinnamon in the muffin itself. Then they’re topped with chopped macadamia nuts for a topping. Yes, they’re super scrumptious. They weren’t difficult to whip up either. If you’re able to purchase chopped macadamia nuts, it’s hardly any work at all!
Back in June, I had a friend that had foot surgery. I ended up making a couple of meals for her during her convalescence. One featured Ravioli Lasagna, Rapid Rise Italian Herb Bread, (my go-to breadmaker recipe), Pineapple Chiffon Salad, Almond Fudge Shortbread for dessert, and these muffins for breakfast. The second meal included Slow Cooker Beef Stew, my homemade Easy No-Knead Dinner Rolls, Church Jello, and Blueberry Almond Blondies. They loved the meals, and I always enjoy cooking for others.
These Pineapple Macadamia Muffins are a hearty, rather filling, muffin. It’s a great recipe to use up over-ripe bananas. It’s a little crunchy from the macadamia nuts and just all over good from the pineapple and other flavors in the muffins. These muffins are great to serve up for a weekend, company or holiday breakfast. If you need to, you can freeze them and pull them out later as needed. No matter what, everyone loves these delicious muffins. You will too!
Pineapple Macadamia Muffins are hearty and delicious.
This batch makes 26 muffins so it’s a great recipe to make for company or holidays.
The macadamia nuts add a delicious crunchiness to the recipe.
Every bite will knock your socks off!
Here’s what I did.
I used these ingredients.
Place UNBLEACHED all-purpose flour in a mixing bowl (bleached flour toughens baked goods). Add granulated sugar, cinnamon, salt, baking soda and baking powder.
Stir mixture to combine; set aside.
In a separate mixing bowl, add eggs and oil.
Add vanilla and whisk until smooth.
Mash bananas on a plate with a fork.
Add pineapple, coconut and bananas to the whisked egg mixture.
Whisk ingredients again to combine.
Add the wet pineapple mixture to the dry flour mixture.
Stir just to combine; don’t over-mix the batter.
Line muffin tins with paper liners. Spray each liner with cooking spray. Spoon the pineapple muffin mixture into prepared muffin liners until almost full.
Chop macadamia nuts.
Sprinkle the macadamia nuts evenly over each muffin. Press the macadamia nuts gently into the muffin batter so the nuts adhere to the batter.
Bake the muffins 5 minutes at 425 degrees. Reduce heat to 350 degrees. Bake for approximately 15-19 minutes longer, or until a toothpick inserted in center comes out clean.
Both the pineapple and coconut sweeten the muffins.
You can easily freeze half of the muffins for later use if desired.
We ended up giving some of these muffins to my friend who was recovering from foot surgery, and portioned many of the other muffins out to our neighbors (who always enjoy our treats).
Pineapple Macadamia Muffins are easy to whip up and the ingredients are easily accessible all year round.
Here’s the recipe.
PINEAPPLE MACADAMIA MUFFINS
(Recipe adapted from Taste of Home, Banana Macadamia Muffins)
Pineapple Macadamia Muffins
- 2 12-tin regular size muffin pans
- 1 6-tin regular size muffin pan
- 1 large mixing bowl
- 1 wooden spoon
- 1 medium mixing bowl
- 1 whisk
- 1 nut chopper if nuts are not previously chopped
- 1 plate
- 1 fork
- measuring cups
- measuring spoons
- 3 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 2 cups granulated sugar
- 2 tsp. ground cinnamon
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. sea salt
- 3 large eggs
- 1 cup canola oil or use avocado oil
- 2 tsp. pure vanilla extract
- 3 medium ripe bananas mashed with a fork
- 1 cup sweetened coconut
- 8 oz. can crushed pineapple drained
- 1 cup macadamia nuts coarsely chopped (measure after chopping)
- Preheat oven to 425º.
- Line two 12-tin regular muffin pans with muffin liners. (Line a six-tin muffin pan with two liners.)
- Spray each liner well with cooking spray.
- Combine flour, sugar, cinnamon, baking powder, baking soda, and salt in a large mixing bowl.
- Set aside.
- In a medium mixing bowl, combine eggs, oil and vanilla extract and mix with a whisk.
- Whisk in bananas, coconut and drained pineapple.
- Add wet mixture to dry mixture and stir just until moistened.
- Don't overmix the batter.
- Spoon batter into prepared muffin tins almost to the top.
- Sprinkle chopped macadamia nuts over top of each muffin.
- Gently press the nuts into the top of the batter so they adhere.
- Bake muffins at 425º for five minutes.
- Reduce heat to 350º.
- Bake an additional 15-19 minutes or until a toothpick inserted in center comes out clean.
Recipe adapted from Taste of Home.
© Can’t Stay Out of the Kitchen
We really enjoyed how Pineapple Macadamia Muffins turned out. Each bite was scrumptious!
My husband has always enjoyed pineapple “anything”, so he loved these muffins.
If you enjoy a sweet treat for breakfast, these luscious Pineapple Macadamia Muffins will be a big hit.
Pineapple Macadamia Muffins are so delectable. Prepare to drool!