I took a simple banana muffin recipe and added pineapple, coconut, and rum flavor to made a delectable treat inspired by a popular tropical island drink.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.

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  • Sift flour, baking soda, baking powder, and salt together in a bowl.

  • Stir bananas, sugar, butter, egg, rum-flavored extract, and vanilla extract together in a bowl. Fold flour mixture into banana mixture 1 cup at a time. Add pineapple chunks and 1/2 cup coconut; fold gently into batter. Pour batter into prepared muffin cups and top each with about 1 teaspoon shredded coconut.

  • Bake in the preheated oven until golden brown and a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool for 10 minutes in the pan before removing to a wire rack.

Nutrition Facts

238.8 calories; 3 g protein; 36.4 g carbohydrates; 29.1 mg cholesterol; 287.6 mg sodium. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/07/2014
This is a very moist and delicious pina colada muffin. I made these into mini-muffins and baked for 12 minutes. I used pineapple chunks (well-drained) and overly ripe bananas. Even though the recipe did not call for them I added 1/2 c. of finely chopped walnuts. Since we are lovers of coconut I sprinkled some toasted coconut over the top of the muffins when I removed them from the oven. This would make an excellent muffin for a brunch or shower. This was the AR Buzz Recipe Group selection for the week of 4/5/14. Thank you EatCookLove90 for sharing your recipe - it is a keeper for me! Read More
(6)
17 Ratings
  • 5 star values: 13
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/07/2014
This is a very moist and delicious pina colada muffin. I made these into mini-muffins and baked for 12 minutes. I used pineapple chunks (well-drained) and overly ripe bananas. Even though the recipe did not call for them I added 1/2 c. of finely chopped walnuts. Since we are lovers of coconut I sprinkled some toasted coconut over the top of the muffins when I removed them from the oven. This would make an excellent muffin for a brunch or shower. This was the AR Buzz Recipe Group selection for the week of 4/5/14. Thank you EatCookLove90 for sharing your recipe - it is a keeper for me! Read More
(6)
Rating: 5 stars
04/07/2014
Made this for Recipe Group...Delicious! I cut the pineapple chunks so the kids could eat them easily and cut the rum extract in 1/2 which was perfect for us. Mine only needed 20 minutes to bake so keep an eye on them. Oh and I got 16 muffins out of the recipe. Moist and flavorful these are a definite keeper YUM! Thanks for sharing.:) Read More
(4)
Rating: 5 stars
04/22/2014
These were very good. They turned out very moist and not overly sweet. I used over ripe bananas. These looked so nice; I liked the way the coconut toasted a bit on top. I used pineapple tidbits instead of chunks and I think crushed pineapple would work nicely also just drain really well. I didn't have rum extract so I used real rum but I couldn't taste it in the finished prouduct. I need to buy some rum extract and try these again sometime. I got this from Recipe Group but made it a couple weeks late. Read More
(3)
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Rating: 5 stars
04/13/2014
Recipe Group Selection: 05, April 2014 ~ Delicious and simple muffin. I baked in my mini muffin pans and got 36 from a single batch. Like Shearones, they were done in 12 minutes. Because my guys aren't crazy about coconut, I put the 3/4 cup in the batter, but only added it to the tops of 12 before baking. Since I was making smaller muffins I used tidbits rather than chunks. I drained the pineapple really well and used the pineapple juice to make a batch of gelatin. My DH must have really liked them, coconut included and all, because 2 minutes out of the oven and he was eating his first one. Five minutes later and he had eaten 3! Thanks, EatCookLove90 for sharing your muffin recipe. Read More
(2)
Rating: 5 stars
01/23/2018
Moist and delicious muffins. I used pineapple tidbits instead of chunks but otherwise followed the recipe exactly. This recipe is a keeper! Read More
Rating: 5 stars
06/20/2019
Great muffins Read More
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Rating: 4 stars
11/15/2016
This is the second time I am making this recipe as written these are delicious and moist - a nice change from regular banana nut muffins. Another great way to use up those overripe bananas! Read More
Rating: 5 stars
09/30/2014
I made these for my safari themed baby shower and they were a hit! So yummy! Read More
Rating: 5 stars
04/04/2018
I made these with the addition of an extra egg and 1/3 cup of milled flax and used coconut oil in place of butter. Sticking with the given 12 muffins had me a bit worried that they'd overflow the tins but (maybe because of the extra egg) they just domed beautifully in 25 minutes. Delicious at first try - I chopped up pineapple rings and made the chunks a bit too small but the coconut topping adds nice texture. Hopefully they'll overnight well in a sealed produce container. Read More