Who needs some sunshine in their life right now? January can feel pretty blah so I love to make desserts and other treats occasionally that remind me of sunnier, warmer times. My Tropical Banana Muffins with Coconut Macadamia Streusel are filled with ingredients that transport me to the tropics which is where I wish I was right now. A girl can dream right? If I could travel anywhere right now it would definitely be to this magical place here.
Let’s Make The Tropical Banana Muffins with Coconut Macadamia Streusel
These muffins are simple and fun to make. They are so hearty and filling too! I’ve made them a couple times while testing them and my teenagers can’t get enough of them for breakfast. They are so good warmed back up with a little butter slathered on!
First you mix up the dry ingredients which are flour, oats, baking soda, baking powder and salt. I have tried these with whole wheat pastry flour and all-purpose white flour. I thought I’d like AP the best but my whole family preferred the whole wheat surprisingly. They rose more and we liked the extra nuttiness from the whole wheat.
Some of the ingredients that keep these Tropical Banana Muffins so moist are pineapple, coconut oil and buttermilk. I accidentally bought the coconut oil without flavor darn it. I would recommend traditional coconut oil because it will enhance the coconut flavor even more.
You’re going to have some extra pineapple but that’s ok, just get a spoon and eat it before the kids notice! Ha!
Don’t you just love the smell of macadamia nuts? They are a little pricier but a little goes a long way. These muffins wouldn’t be the same without them.
Mix up the wet ingredients then add the dry. Comes together very quickly!
Finishing up the Tropical Banana Muffins with Coconut Macadamia Streusel
To make the streusel, I like to put on my “lunch lady” gloves and use my hands. It’s a lot faster and easier than using a fork!
Add the batter to 12 muffin cups then sprinkle with streusel. Bake for 15-20 minutes or until they are golden brown. The second time I made them, they took longer than 20 minutes but were getting too brown. I just placed a sheet of foil loosely over the top until the middles were done.
Tastes Like Summer
The crunchy coconut macadamia streusel on top of the moist banana pineapples muffins is just so dang good! These are going to be your new favorite muffin and I hope they bring some sunshine to your life too!
Sponsored post for Lee’s Marketplace. Items on sale the week of January 19-25: flour, quick oats, eggs, butter, coconut oil, coconut extract, cooking spray
More Coconut Recipes
If you love coconut, try these recipes too!
Blueberry Banana Coconut Trifle
Tropical Banana Muffins with Coconut Macadamia Streusel
- 1 1/3 cup whole wheat or all-purpose flour
- 1 cup quick cooking oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mashed ripe banana
- 1/2 cup canned crushed pineapple, drained
- 1/2 cup brown sugar
- 1 large egg
- 1 cup buttermilk
- 2 tablespoons coconut oil (or canola oil)
- 1 teaspoon coconut extract
- 1 teaspoon vanilla
- 1/3 cup sweetened coconut flakes
- 1/4 cup macadamia nuts, finely chopped
- Cooking Spray
- 1 tablespoon butter, softened
- 2 tablespooons flour
- 1 tablespoon quick oats
- 1 tablespoon brown sugar
- 2 tablespoons sweetened coconut flakes
- 1 tablespoon macadamia nuts, finely chopped
- Preheat oven to 400°.
- Add flour, oats, baking powder, baking soda, and salt to a medium-sized mixing bowl. Whisk to combine and set aside.
- In a larger bowl or a stand mixer, add banana, pineapple, brown sugar, egg, buttermilk, coconut oil, coconut extract, and vanilla. Combine well.
- Slowly mix dry ingredients into wet mixture until just combine. Fold in coconut flakes and macadamia nuts.
- Prepare a 12 muffin tin by spraying with cooking spray. Spoon batter into muffin cups (fill to top).
- Prepare streusel by combining all ingredients in a small bowl. Use fingers or a fork to press and combine ingredints together. Sprinkle about 1 teaspoon streusel on top of each muffin.
- Place in oven and bake for 15-20 minutes or until golden brown and a toothpick inserted comes out clean. If muffins get too dark before middles are done, lightly place a sheet of foil on top until they are done. Remove muffins from pan and cool on a wire rack.
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