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“I wanted to make a banana muffin, but something a little more tropical, so I came up with these. I think a little toasted coconut would be good either in the batter or sprinkled on top, but I did not use any since the rest of my family does not like coconut. These are, naturally, best fresh out of the oven.”

Ingredients Nutrition


  1. Preheat oven to 400.
  2. Spray muffin tins with nonstick spray.
  3. In a large bowl, SIFT together flour, baking soda, baking powder, sugar and cinnamon.
  4. Make sure they are thoroughly combined.
  5. Stir in macadamia nuts.
  6. In a separate large bowl, mix together the mashed bananas, pineapple juice, crystallized ginger, sour cream, vegetable oil, eggs, vanilla and pineapple extract.
  7. Make sure these are well blended.
  8. Add flour mixture to banana mixture, stir just until flour is moistened, (the batter will be thick and lumpy).
  9. Fill muffin cups approximately 2/3 full.
  10. Bake for 15 minutes, or until golden and they test done.
  11. Makes 24 regular muffins or 12 jumbo.
  12. (you will need to lengthen cooking time for jumbo muffins by about 10 minutes, for a total of 25 minutes).

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