These homemade pineapple banana muffins are moist and sweet. They’re perfect for a quick breakfast or a snack any time. Inside of these muffins you’ll find coconut rum soaked raisins which add a burst of flavor with every bite. You’ll love these tropical muffins.
Banana bread or muffins are a favorite in our home. It’s one of the best ways to use up bananas that have gone too ripe without throwing them out. Baking them is easy, and they make the house smell so good! Adding pineapple and rum raisins gives a tropical vibe reminding me of summer and having a tropical breakfast at the beach. It’s a great recipe to welcome the spring and summer months to come.
The ingredients are very simple and if you like to bake, you’ll probably have most of these in your home already! Below are the ingredients that make this recipe what it is.
- 1 Ripe Mashed Banana - You only need one for this recipe. Make sure it’s ripe or else it will be more difficult to mash and it won’t be as sweet.
- Canned crushed pineapple (drained) - I like to get the crushed pineapple in pineapple juice, not the syrup but that’s my preference. Make sure when you measure the crushed pineapple it’s drained of it’s liquid or you’ll end up with a batter that’s too wet.
- Cinnamon - While cinnamon is typically seen as a fall/winter spice it’s also used with banana and pineapple. They go so good together! This is an optional spice but adding it takes it to the next level adding depth of flavor.
- Raisins - Raisins are a twist on the usual nuts you see used in banana muffins. These raisins soak in rum for hours and then are folded into the batter. Once cooked they add a pop of flavor in each bite. These are also optional and can be substituted for chopped pecans or walnuts if you prefer those instead.
- Coconut Rum - Don’t be alarmed by this, the alcohol will cook off as the muffin bakes. You only need a 1/4 cup which is the same size as the shot bottles you can buy. This coconut rum adds so much flavor as well as a hint of coconut. If you don’t have this on hand it’s okay because it’s optional too!
Quickly Ripen Your Banana By Doing This
Want to make these muffins but don’t have sweet ripened bananas? Don’t worry. There’s a quick way to ripen them. All you have to do is place them on a microwavable plate, poke the unpeeled bananas with a fork or knife and microwave for 30 seconds at a time. Repeat until your banana is as soft as you’d like.
If you have more time on your hands you can also preheat your oven to 300 degrees and bake for 30-40 minutes. The skin will blacken and they will be hot to touch. Once done, let cool before peeling and mashing the brown bananas. This is also a great way to make overripe bananas.
Using Fresh or Canned Pineapple?
When it comes to the pineapple you can use either fresh or canned pineapple. I prefer to use canned because it’s extremely convenient and easy to find. However, you can use fresh pineapple if you would like.
To do this you would need to chop the pineapple very finely or use a food processor and pulse until the pineapple is finely chopped. Whichever method you choose, be sure that all of the extra juice is drained. You can do this by adding the pineapple to a sieve and/or pat the juicy pineapple chunks with a paper towel before adding to the batter.
How They’re Made
Before you get started on this recipe combine the raisins and the coconut rum in a small bowl and let the raisins soak for a few hours. Once you’re ready to make the muffins you’ll need either a medium bowl or an electric mixer. Start by preheating the oven to 350 degrees. Add paper liners to your 12-cup muffin tin and spray the muffin cups with cooking spray to prevent the muffins from sticking.
In a mixing bowl or an electric mixer cream the sugar and butter together. Make sure your butter is softened or it will not cream together correctly. Add the mashed overripe banana, pineapple, large eggs, and vanilla extract. Mix until well combined.
In a separate bowl, add the all purpose flour, baking soda, half teaspoon salt and cinnamon. Mix until well combined and then add the flour mixture to the wet ingredients slowly. Once done, drain the raisins and then fold them into the batter.
Divide batter amongst 12 muffin liners and fill with enough batter until they're about 3/4 of the way full. Then bake muffins for 20-25 minutes or until a wooden pick comes out clean. Once done, let the muffins cool on a wire rack until they're no longer hot or room temperature and serve.
Storing the Pineapple Banana Muffins
Storing the banana pineapple muffins is easy! These muffins are good for up to a week in a covered container or you can wrap them with saran wrap for easy on the go sweet treat .
Looking for more delicious muffins to try? Check out these great muffins which combine blackberry and lime! Click here for the recipe!
Homemade Pineapple Banana Muffins with Rum Soaked Raisins
- 1/4 cup raisins
- 1/4 cup coconut rum
- 1/2 cup unsalted butter at room temperature
- 3/4 cup granulated sugar
- 1 ripe banana mashed
- 1/2 cup crushed canned pineapple drained and patted dry
- 2 large eggs beaten
- 1 teaspoon vanilla
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- In a small bowl combine the raisins and coconut rum and set aside. Let sit for a few hours and allow the raisins to plump up and soak up the rum.
- Preheat the oven to 350 degrees. Line the muffin tin with liners and spray the liners with oil to prevent the muffins from sticking.
- In a mixing bowl cream together the butter and sugar until well combined. Once done add the mashed banana, eggs, and vanilla extract.
- In a separate bowl whisk together the flour, baking soda, salt, and cinnamon. Add to the batter slowly and continue mixing until well combined.
- Drain the raisins and fold them into the batter. Scoop the batter into the muffin liners about 3/4 of the way full. Bake for 20-25 minutes (mine were perfect at 23 minutes) or until a toothpick comes out clean. Let cool on a wire rack before serving.