Bakery Style Tropical Macadamia Banana Muffins

Bring a taste of the tropics to your kitchen with these bakery-style tropical macadamia banana muffins. Bursting with ripe banana flavor, sweet pineapple, moist coconut, and the buttery crunch of macadamia nuts, these muffins are soft, flavorful, and perfectly golden on top—just like the ones from your favorite bakery. Each bite is a mini island getaway, combining tropical sweetness with a rich, nutty texture that’s both satisfying and delicious. Whether you’re starting your morning or treating yourself to an afternoon escape, these muffins are the perfect way to add a little sunshine to your day.

To make a batch of these bakery-style tropical macadamia banana muffins, you will need the following –

3 C All-Purpose Flour
2 C Sugar
3 tsp Ground Cinnamon
1 tsp Baking Soda
1 tsp Salt
3 Eggs, room temp
1 C Canola Oil
1 tsp Vanilla Extract
3 medium Bananas, ripe and mashed
1 C Sweetened Coconut, shredded
8 oz Crushed Pineapple, drained
1 C Macadamia Nuts, chopped

Equipment you will need –

Muffin Tin
Muffin Liners
Scoop
Mixing bowls
Whisk
Wire Rack

Move your oven rack to the center of the oven and preheat the oven to 375°F.

In a bowl, combine the flour, cinnamon, baking soda, and salt. Whisk to combine. Set aside.

In another bowl, mix together the eggs, canola oil, and vanilla extract.

Combine the two bowls and mix until the flour is combined.

Next, fold in the mashed bananas, coconut, and pineapple.

Place the muffin liner in the muffin tin.

Scoop the batter into the muffin liners until they are about 2/3 full. You need ot leave room for the macadamia nuts.

Sprinkle the macadamia nuts on top of the muffin batter.

Bake at 375°F for 18-20 minutes. Test with a toothpick to see if they are done. Place a toothpick in the center of a muffin and if it comes out clean the muffins are done. If not, let them bake for another minute and retest.

Cool in the muffin tin for 5-10 minutes, then move to a wire rack to finish cooling.

Enjoy!

These will last for 3-5 days in an airtight container on the counter or 5-7 days in an airtight container in the fridge.

These bakery-style tropical macadamia banana muffins are a delicious escape from the everyday—moist, flavorful, and bursting with island-inspired goodness. The sweet banana, juicy pineapple, moist coconut, and buttery macadamia nuts come together in perfect harmony, creating a muffin that’s both indulgent and comforting. Whether you’re serving them at brunch, packing them for a snack, or enjoying one warm from the oven, these muffins are sure to bring a little taste of paradise to your table. Go ahead—bake a batch and let your kitchen feel like a tropical getaway!