Pineapple & Banana Muffins

Here is a tropical muffin recipe for you to try! Below are some tips and the recipe!

When I first made these muffins, the banana really overpowered the pineapple. They tasted just like banana bread. I adjusted the recipe to only include two bananas instead of three and this did the trick!

Adding fruit can help reduce the amount of extra pure sugar you add to a baked good. However sometimes having sugar in a recipe can be essential. As Hamel points how, it can bring out the flavor, fullness and color that is important for a muffin to blossom after it’s baked. For this recipe, I did add about 3/4 of a cup of brown sugar in addition to the fruit and I think they are perfect in sweetness. In addition to the brown sugar, I do think it is important to add the extra juice with the crushed pineapple so you draw out as much sweetness from the fruit to enhance your muffins’ flavor.

I decided to add walnuts to for a different texture. The nuts ended up complimenting the muffins well. This is optional and does not affect your batter if you decide to opt out of them.

Overall this was a great recipe and I recommend these muffins to anyone who likes to have something sweet for breakfast!

Let me know our your pineapple and banana muffins turn out!

Pineapple & Banana Muffins

  • Servings: 12-14
  • Difficulty: easy
  • Rating: ★★★★★
  • Print

A tropical muffin for your next paradise!


  • 2 cups all-purpose flour
  • 1/2 tbsp baking soda
  • 1/2 tbsp baking powder
  • 1/2 tsp salt
  • 2 smashed bananas
  • 1 20 oz can crushed pineapple with juice
  • 3 eggs
  • 4 tbsp butter
  • 3/4 cup brown sugar
  • 1 cup chopped walnuts (optional)


  1. Preheat oven to 350 F
  2. In a medium bowl, add flour, baking soda, baking powder, and salt. Mix dry ingredients well and set aside.
  3. In a large bowl, add in smashed bananas, pineapple, eggs, butter, and brown sugar.
  4. Mix on medium with handheld mixture until ingredients combined well.
  5. Add flour mixture to the banana and pineapple mixture slowly by stirring in a bit of the flour at a time. Use a spatula or wooden spoon to mix batter.
  6. After all the flour has been combined, add in walnuts if desired.
  7. Grease muffin pan with non-stick and fill each tin with 3/4 batter.
  8. Bake in oven for 15-20 minutes or until the muffins come out clean with a toothpick.
  9. Let them cook before serving.

You can have your muffins with whip cream or coffee in the morning! You can even freeze these muffins and save them for later!


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