Banana Piña Colada Muffins
Prep time
Cook time
Total time
Serves: 24 muffins
  • 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
  1. Preheat your oven to 350 degrees. Line and/or grease your muffin tins.
  2. 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.
  3. 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.
  4. 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.
Adapted From
Recipe by The Crepes of Wrath at