Banana Pineapple Streusel Muffins

"MMMmmm... My 2 most favourite things--all in one muffin!! Recipe can also be made into 2 medium-sized loaves, if you wish. ENJOY!!!"
photo by Debi9400 photo by Debi9400
photo by Debi9400
photo by Engrossed photo by Engrossed
photo by  Pamela photo by  Pamela
Ready In:
24 muffins




  • Preheat oven to 375 degrees F.
  • STREUSEL TOPPING: Combine sugar, flour, and cinnamon.
  • With a pastry blender, cut in butter until mixture resembles crumbs; set aside.
  • BATTER: Combine flour, salt, baking soda, sugar and cinnamon; stir in pecans.
  • Combine eggs,vegetable oil, mashed bananas, drained crushed pineapple and vanilla extract in separate bowl; add to flour mixture, stirring just until dry ingredients are moistened.
  • Do not over stir.
  • Fill paper-lined muffin tins a little more than half full.
  • Sprinkle tops with streusel mixture.
  • Bake about 25 minutes.
  • Let cool for 10 minutes, then remove and finish cooling on wire racks.
  • Batter can be used to make 2 medium-sized loaves.
  • Bake at 350 degrees F.

Questions & Replies

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  1. L.A.s Kitchen
    YUMMY! I replaced half the oil with apple sauce, half the white flour with wheat, and didn't add the stuseal topping. Fantastic!
  2.  Pamela
    oh yum! I left this recipe out for my husband and son to make with some very black bananas! The directions were clear enough for him to follow and the end result was delicious. Great flavour and the topping made these extra special. The kids had some for breakfast the next day and the rest I popped into the frezer for another day. DH was able to get 24 muffins and 1 small loaf. Thanks for sharing :)
  3. Erica Behler
    These muffins are my husband's favorite. He doesn't like nuts, so I add raisins instead. I also add unsweetened dried shredded coconut to the streusel topping to enhance the tropical flavor. I've also experimented with using part whole wheat flour and subsituting part of the fats with ground flax for healthiness. It seems there's nothing you can do to mess up this delicious muffin.
  4. Larawithoutau
    I had fresh pineapple & puréed it with the banana in the batter. I didn’t taste the pineapple & I guess it could be for that reason? I added some salt to the batter & topping; used 1/2 the sugar in the batter & brown sugar in the topping. They rose up beautifully & were very moist.
  5. Robbie H.
    preheat oven to 375, but bake at 350 degrees? The recipe is delicious when baked at 350, but i found this direction confusing


  1. L.A.s Kitchen
    YUMMY! I replaced half the oil with apple sauce, half the white flour with wheat, and didn't add the stuseal topping. Fantastic!
  2. under12parsecs
    These were great! Moist, tender and delicious! I used butter instead of the oil and mine did not get the lovely high crown on them, but they tasted fantastic. And my streusel topping kind of melted into the muffin for some reason, so the pictures are not too pretty. Next time I may try these as loaves and see if they come out any prettier :)
  3. cookiemakinmama
    these were great muffins! i did make a few changes to make them more healthful, but i just love the banana and pineapple together! i used applesauce instead of oil, used 1/2 the sugar (which was plenty) and skipped the topping. lovely!
  4. Engrossed
    Bread ingredients are exactly the same as bread <a href="/36336">Banana Nut Pineapple Bread</a>. However I enjoyed making these as muffins and adding the streusel. They are wonderful! It made 24 muffins plus a small loaf of bread. I substituted 1 of the cups of flour for whole wheat & one of the cups of sugar for Splenda baking blend (probably could have used both with Splenda as the muffins turned out very sweet, light & moist). I used brown sugar in the streusel. I love cinnamon so I increased it to 1 tsp. in the streusel & 2 tsp. in the bread. I left out the nuts as my hubby doesn't like them in baked goods. I am so impressed with these! They're very good all by themselves or excellent fresh out of the oven or reheated in the microwave for 30 seconds with whipped cream. Yum! This recipe is a keeper. Thank you!



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