Breakfast Recipes

Pineapple Coconut Banana Muffins

Baking is a little bit tricky here.

This house has three sets of teacups (hello, UK), but no measuring cups or spoons. I ordered a set within two days of arriving.

And I spend a lot of time googling the conversion rates between grams and ounces and cups, and also Fahrenheit to Celsius.

Also, I broke down and ordered a muffin tin (a half-size one because this oven is a little smaller than normal and I can’t fit a regular cookie sheet in, so I was concerned about a 12-cup muffin tin). Have I mentioned how much I love Amazon UK?

So, it took me a long time to get around to doing any actual baking in this house.

When I finally made these, I said to Bart, “It’s been WAY too long since we had any baked goods.”

(Obviously, of the home-cooked variety. I think it goes without saying that we’ve had PLENTY of baked goods of the “chocolate croissant from a bakery” variety since late August).

I don’t know if it was because these muffins were so ludicrously good (which they were!) or because we were all so starved for home-cooked carbs, but we ate the entire batch in one morning.


Pineapple Coconut Banana Muffins

(adapted from Parent Pretty)
Course Breakfast
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 1 dozen
Author Janssen Bradshaw


  • 1 cup flour
  • 1/3 cup brown sugar
  • 1/3 cup granulated white sugar
  • 1/2 teaspoon baking soda
  • 1 ½ teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 cup shredded coconut
  • 1 teaspoon vanilla
  • 1 egg
  • 1/4 cup oil
  • scant 1/4 cup buttermilk
  • 2 very ripe bananas mashed
  • 1 4 oz can crushed pineapple drained


  1. Preheat oven to 350 degrees. Grease or line a 12-cup muffin tin and set aside.
  2. In a large mixing bowl, combine all ingredients and stir just until combined.
  3. Divide evenly between muffin cups and bake for 20-22 minutes, or until the tops are golden-brown and spring back when you gently press the top.


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  • Reply MommySizedHeart October 28, 2014 at 2:42 pm

    They look super yummy! I can't have wheat flour, so I typically use almond flour and unfortunately, almond flour and pineapple don't do too well together (it has something to do with the pineapples having too much liquid in it) and they are a mushy mess inside. I'll have to live vicariously through your family on this one!

  • Reply Grace hennessey January 3, 2018 at 7:41 pm

    Yum! These sound right up my alley.

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