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.

Prep Time15

Cook Time20

Course: Breakfast

Cuisine: American

Keyword: Banana Muffins, Muffins

Servings: 12

Ingredients

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

Instructions

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!