Banana Crumble Muffins with Coconut and Fresh Pineapple



I still stand by my Very Ripe Banana Muffin recipe as the easiest to put together with the most delicious results but after discovering this one which adds fresh pineapple and sweet coconut to the already  banana-licious flavour how could I resist!

As always, the bananas should be as ripe as possible (just before the point of putting them out of their misery) in order to get the best texture and flavour.  The fresh pineapple and coconut are just a sweet bonus to this light, tender crumb muffin.

Although the crumble adds texture and a little more sweetness, these muffins would be just as delicious without.

Banana Crumble Muffins with Fresh Pineapple and Coconut

½ cup finely chopped fresh pineapple

1 ½ cups flour

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

3 ripe medium-size bananas

¾ cup white sugar

1 egg

⅓ cup butter, melted

½ cup shredded sweetened coconut

Crumb Topping

⅓ cup packed brown sugar

2 tablespoons all-purpose flour

1/4 teaspoon ground cinnamon

2 tablespoons butter

  1. Preheat oven to 375˚F. (190 degrees C). Spray a 12-cup muffin pan with baking spray or line with muffin papers.
  2. Place finely chopped pineapple in a fine-mesh sieve and push with a spoon to extract as much juice as possible. Add some flour to coat pineapple which will absorb some of the moisture.
  3. In a large bowl, sift together flour, baking soda, baking powder and salt.
  4. In a blender, add bananas, sugar, egg and melted butter, blend until smooth.
  5. Stir in the pineapple and coconut.
  6. Add the banana mixture to the flour mixture and blending just until moistened. Spoon batter into prepared muffin cups.
  7. In a small bowl, mix together brown sugar 1/4 cup flour and cinnamon.
  8. Cut in 2 tablespoons butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
  9. Preheat oven to 375 degrees F place muffins in oven then immediately reduce the temperature to 350 degrees F.
  10. Bake for 18 to 22 minutes, or until golden and a toothpick inserted in the center comes out clean.
  11. Cool on wire rack.










Notes, Tips and Suggestions

  • The recipe states a 12 muffin yield, making nine instead gives lovely large muffin tops.
  • If no fresh pineapple is available, well drained canned pineapple would be a good substitute.
  • Lightly toasting coconut before mixing in will intensify the coconut flavour.

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