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Pineapple Macadamia Muffins | Can't Stay Out of the Kitchen | these scrumptious #muffins will knock our socks off! They include crushed #pineapple, #bananas, #coconut #cinnamon & #MacadamiaNuts for the topping. They're easy to whip up, & great to make for a weekend, company or #holiday #breakfast. They freeze well if you need to make them in advance. #PineappleMacadamiaMuffins

Pineapple Macadamia Muffins

Teresa Ambra
Enjoy your morning coffee with a batch of delicious Pineapple Macadamia Muffins. These lovely muffins include pineapple, coconut, cinnamon and macadamia nuts making them hearty and irresistible. Each batch makes 26 muffins so they're great for entertaining, or for weekend, company or holiday breakfasts. If you enjoy pineapple these muffins will be a big hit with your family.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Breads, Rolls and Muffins, Breakfast
Cuisine American
Servings 26
Calories 268 kcal

Equipment

  • 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

Ingredients
  

  • 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)

Instructions
 

  • 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. 

Notes

Recipe adapted from Taste of Home.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 268kcalCarbohydrates: 34gProtein: 3gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.04gCholesterol: 21mgSodium: 184mgPotassium: 116mgFiber: 2gSugar: 20gVitamin A: 46IUVitamin C: 2mgCalcium: 39mgIron: 1mg
Keyword bananas, breakfast, coconut, macadamia nuts, muffins, pineapple
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