Forktionary

Banana Pia Colada Muffins Recipe

Escape to paradise with every bite! These Banana Pia Colada Muffins blend the tropical sweetness of pineapple and coconut with the comforting goodness of banana muffins. A delightful twist on a classic, this recipe (adapted from King Arthur Baking) is perfect for breakfast, brunch, or a sweet afternoon treat. Get ready for moist, flavorful muffins bursting with Caribbean charm!

Prep Time 15 mins
Cook Time 38 mins
Calories 231.7 kcal
Protein 8g
Rating 4.0 (1 Reviews)
Banana Pia Colada Muffins 105

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Banana Pia Colada Muffins

  • 1/2 cup (113g) softened unsalted butter
  • Brown Sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon coconut extract
  • 2 ripe bananas, mashed
  • 2 tablespoons honey
  • 2 large eggs
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • White Whole Wheat Flour
  • 1/2 cup (70g) chopped dried pineapple
  • Flaked Coconut
  • 1 cup (200g) granulated sugar
  • 1 3/4 cups (210g) all-purpose flour
  • generous amount of unsweetened shredded coconut

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How to Make Banana Pia Colada Muffins

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and lightly grease.
  2. In a large bowl, cream together 1/2 cup (113g) softened unsalted butter, 1 cup (200g) granulated sugar, 1 teaspoon vanilla extract, and 1 tablespoon coconut extract (or rum extract).
  3. Mash 2 ripe bananas and add them to the wet ingredients along with 2 tablespoons honey, 2 large eggs, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon salt. Beat until well combined.
  4. In a separate bowl, whisk together 1 3/4 cups (210g) all-purpose flour.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in 1/2 cup (70g) chopped dried pineapple.
  6. Fill the muffin cups about 2/3 full.
  7. Sprinkle each muffin generously with unsweetened shredded coconut.
  8. Bake for 25-28 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Gently tilting each muffin in its cup after baking will help prevent a soggy bottom.
  10. Serve warm or at room temperature. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

11 g

Sugar

72g

Fat

28g

Carbs

11g

Recipe Categories (Choose a category and find related recipes!)

Breakfast & Brunch Sweets & Sides Desserts The Americas American Caribbean Vegetarian Summer Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Breads Fruit Muffins Quick Breads Tropical Fruit Bananas