Banana Pina Colada Muffins

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Banana Pina Colada Muffins

star rating (15) rate this recipe »
Published prior to 2008

Coconut and pineapple team beautifully in that famous rum drink, the piña colada. The two play just as nicely together in this whole-grain muffin. Banana adds pleasingly moist texture, and an additional taste of the tropics.

1/2 cup (1 stick, 4 ounces) butter
1/2 cup (3 3/4 ounces) brown sugar, light  or dark
1 teaspoon vanilla extract
1/2 to 3/4 teaspoon coconut flavor or rum  flavor (optional)
1 1/2 cups (13 1/2 ounces) mashed ripe  bananas (about 3 medium to large bananas, about 22 ounces before peeling)*
1/4 cup (3 ounces) honey
2 large eggs
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon nutmeg
1/2 teaspoon salt
2 cups (8 1/2 ounces) King Arthur 100% White Whole Wheat Flour, organic  preferred
3/4 to 1 cup (4 1/2 to 6 ounces) diced dried pineapple**
generous 1/3 cup (1 ounce) shredded or flaked coconut, sweetened or  unsweetened, for topping

*Did you guess wrong and find yourself a bit short of 1 1/2 cups mashed banana? Rather than cut a chunk off another banana, top off the measuring cup with applesauce, if desired.

**Don’t use canned pineapple; it’s too juicy and will make the muffins soggy. If you like, substitute another dried fruit: chopped dates, raisins, or chopped apricots are all good choices.

Preheat your oven to 350°F. Line a 12-cup muffin pan with muffin cups, and grease the cups.

In a large bowl, beat together the butter, sugar, vanilla, and coconut or rum flavor. Add the bananas, honey, eggs, baking soda, baking powder, nutmeg, and salt, beating until smooth. Stir in the flour, then the dried fruit. Spoon the batter into the muffin cups. Sprinkle each muffin with coconut.

Bake the muffins for 25 to 28 minutes, until a cake tester inserted into the center of one comes out clean. Remove from the oven, and as soon as possible tilt each muffin in its cup, to allow air to circulate and prevent the bottoms from steaming. Serve warm, or at room temperature.
Yield: 12 muffins.


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  • star rating 03/22/2015
  • Carolyn from Albuquerque, NM
  • Beautiful and yummy, everything you could want! My only modification was to decrease the brown sugar to1/4 cup, as both the pineapple and coconut I used were sweetened.
  • star rating 04/16/2013
  • kmts from KAF Community
  • Mmmm mmmmm goood! Super easy muffins. I followed the recipe exactly, using the full cup of pineapple and some coconut extract, and listened to the other posters and stirred them very gingerly. They were very tender and moist and not tough at all. I will make them again very soon.
  • star rating 03/19/2012
  • lynnjga from KAF Community
  • Yum!!!...perfect afternoon treat with a cup of Earl Grey. I used golden raisins in place of the dried pineapple because my bananas would not wait for me to even run to the grocery to get the pineapple. I will use the dried pineapple next time. These were tender & moist. I have found that weighing the ingredients insures success. I used the full amount of rum flavoring. No one flavor overwhelmed the other...perfect balance. One reviewer stated that their's turned out dense and rubbery, so, I paid special attention to the instructions and "stirred" the flour into the wet mixture and gently folded the raisins in, remembering that these are muffins not cupcakes. Thanks KAF for all of the delish recipes! I am the happiest when I am in my kitchen baking:) ...and so is my fam!
  • star rating 03/10/2011
  • rpaacharya from KAF Community
  • WOW!!. This is one of the best muffins I ever baked. I've eaten two already. I used whole spelt flour & all purpose flour. For moisteness, I rate this 10 stars... Thanks KAF......
  • star rating 02/27/2011
  • ksmollysmom from KAF Community
  • These have great flavor! I didn't top the muffins with coconut as my family doesn't like coconut texture, but I did use 1/2 t coconut flavoring and 1/2 t rum flavoring. I will definitely make these again.
  • star rating 02/25/2011
  • jlightfritz from KAF Community
  • These muffins are awesome! I made them in my big muffin tin and baked them for 38 minutes, they turned out perfect! They were super moist and full of flavor. I used citrus honey and my daycare children and parents thoroughly enjoyed them!
  • star rating 10/11/2010
  • wildalin from KAF Community
  • Sadly, I found these muffins to be quite dense and rubbery. I'm a culinary/baking school graduate who has worked in professional kitchens, and followed the recipe to the letter. I may try it again to see if I get different results, but the first go-round was tremendously disappointing and unappetizing.
  • star rating 08/26/2010
  • shelzacat from KAF Community
  • I've made them multiple times with apricot now, and they are always fantastic. Whenever I take them to share I get rave reviews from friends asking for the recipe - So I send them to KAF!
  • star rating 03/05/2010
  • Shauna from Minnesota
  • Instead of muffins...I made Island Banana Bread: 1. Preheat oven to 350F and grease a 9x5" loaf pan (I use canola oil). 2. Combine & Set Aside: 2 c. White WW Flour 1/4 c. Soy Flour 2 Tbsp. Dried Buttermilk Powder 1 tsp. Baking Powder 1 tsp. Baking Soda 1/2 tsp. Sea Salt 1/4 tsp. Nutmeg 3. Prepare: 1 c. Diced Dried Pineapple (or other dried fruit: dates, apricots) 4. Mash Together: 1/2 c. Raisin Puree (or prune) 1 1/2 c. Mashed Ripe Bananas 5. Beat In: 1/2 c. Brown Sugar 2 Eggs 1 tsp. Rum 3/4 c. Orange Juice 6. Add flour mixture to wet ingredients, gently combine til just blended, then fold in pineapple. 7. Pour batter into prepared pan. 8. Sprinkle shredded coconut over the batter and gently press it down. 9. Bake til knife inserted into the center comes out clean (~55 min)
  • star rating 10/22/2009
  • Julie from Long Island, NY
  • Love these muffins. They are moist, flavorful and best of one can tell they are made with whole grains. I used real rum instead of the imitation stuff. Also, a great way to get rid of those overripe bananas. Thanks KAF...You are the best!!
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