Tropical Banana Cream Muffins

Transport your taste buds to a sun-soaked paradise with these Tropical Banana Cream Muffins, the perfect fusion of sweet, fruity flavors and velvety richness. Made with ripe bananas, juicy crushed pineapple, and a touch of shredded coconut, these moist and fluffy muffins offer a delightful tropical twist to your traditional banana muffins. A splash of heavy cream adds a luscious, creamy undertone, while hints of vanilla and brown sugar provide a beautifully balanced sweetness. Ready in just 35 minutes, these muffins are ideal for breakfast, brunch, or an indulgent snack. Best served fresh, they also store wonderfully, making them a convenient grab-and-go treat for busy days. With their irresistible flavor and easy prep, these muffins are sure to become a family favorite!

Nutriscore Rating: 49/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 3 medium ripe bananas
• 0.75 cup granulated sugar
• 0.25 cup light brown sugar
• 0.5 cup unsalted butter, melted
• 2 teaspoons vanilla extract
• 2 large eggs
• 0.5 cup crushed pineapple, drained
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 0.5 cup shredded sweetened coconut
• 0.25 cup heavy cream

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.

Step 2

In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher.

Step 3

Add the granulated sugar, light brown sugar, melted butter, and vanilla extract to the bananas. Mix until well combined.

Step 4

Whisk in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.

Step 5

Fold in the drained crushed pineapple using a rubber spatula, ensuring the pineapple is evenly distributed.

Step 6

In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.

Step 7

Gently fold the dry ingredients into the wet mixture in the large bowl, being careful not to overmix.

Step 8

Stir in the shredded coconut and heavy cream until just combined. The batter may be slightly lumpy, which is fine.

Step 9

Divide the batter evenly among the muffin cups, filling each about 3/4 full.

Step 10

Bake in the preheated oven for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

Step 11

Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Step 12

Serve the muffins warm or at room temperature. Store leftovers in an airtight container for up to 3 days.

Nutrition Facts

Serving size	1337.6 grams (1337.6g)

Amount per serving	% Daily Value*
Calories	3827

Total Fat 158.10g	203%
Saturated Fat 101.50g	508%
Polyunsaturated Fat NaNg
Cholesterol 690mg	230%
Sodium 2492mg	108%
Total Carbohydrate 571.00g	208%
Dietary Fiber 25.90g	93%
Total Sugars 319.40g
Protein 47.00g	94%

Vitamin D 82IU	410%
Calcium 197mg	15%
Iron 15mg	84%
Potassium 2150mg	46%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.5%

Protein: 4.8%

Carbs: 58.6%