I didn’t realize it, but this recipe is also from Genesis of a Cook! I had an entire bunch of very ripe bananas and still had some left over after I made those banana cookie bars, so I decided I needed to make some muffins! And what better than giant banana muffins with pineapple, raisins, and coconut? Recipe after the jump!
We’ve got our ingredients together, so let’s get started!
Line and grease your muffin tin, and set aside.
Beat together the sugars and butter.
In a separate bowl, combine all of the dry ingredients.
In yet another bowl, mash up the bananas and add the honey, vanilla, and eggs.
Chop up your dried pineapple.
Combine the banana mixture with the sugar and beat well. After that, add the dry ingredients, the raisins, and the pineapple.
Fill your muffin cups 2/3 full with batter and sprinkle coconut on top. Bake at 350 degrees F for 20-25 minutes (I used a jumbo muffin tin, so I baked them for 35-40 minutes).
Allow them to cool in the muffin tin a bit before removing to cool completely.
These were a hit with Kramer! He even said, “That’s a solid muffin.” What else do I need to say? Try this recipe!
- ½ cup butter, softened
- ½ cup packed brown sugar
- 1½ teaspoons vanilla extract
- ¾ tsp. coconut flavor or rum flavor (optional) (In place of this, I used ¾ teaspoons of almond extract)
- 3-4 ripe bananas, mashed
- ¼ cup honey
- 2 large eggs
- 2 cups all-purpose flour
- ¾ teaspoons baking soda
- ¾ teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- ½ cup diced dried pineapple
- ½ cup raisins
- ⅓ cup shredded coconut
- Preheat your oven to 350 degrees. Line and/or grease your muffin tins.
- In a large bowl, beat together the butter, sugar, vanilla, and coconut or rum flavor. Combine the mashed bananas, eggs and honey in a separate bowl and add to the sugar mixture. Beat until thoroughly combined.
- In a separate bowl, combine the flour, baking soda, baking powder, nutmeg, cinnamon, and salt. Stir it into the banana mixture, then add the pineapple and raisins. Spoon the batter into the muffin cups and sprinkle each muffin with coconut.
- Bake the muffins for 25 to 28 minutes (35-40 minutes if you're using a jumbo muffin tin like I did) or until a toothpick inserted into the center comes out clean. Remove from the oven, and let cool in the tins before removing to cool completely.