Pineapple Banana Muffins
photo by Tornado Ali
- Ready In:
- 40mins
- Ingredients:
- 10
- Yields:
-
30 muffins
- Serves:
- 12-18
ingredients
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup chopped nuts or 1 cup raisins
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 3 eggs
- 2 cups mashed bananas (about 5 medium)
- 1 1⁄4 cups crushed undrained pineapple
- 1 cup vegetable oil
directions
- In large bowl, stir together flour, sugar, nuts, baking soda, salt and cinnamon.
- In separate bowl, beat eggs; stir in bananas, pineapple and oil until blended, Add all at once to dry ingredients; stir just until moistened.
- Spoon into large greased muffin cups filling two-thirds full.
- Bake at 375 F (180 C) over for 20-30 minutes or until tops are firm to the touch.
Reviews
-
A very moist muffin. I halved the recipe and then used my JUMBO muffin tins, and got six HUGE muffins. I think I would use a little less oil next time, maybe half the oil and substitute pineapple juice for the rest of the oil, for a little more pinapple-ie flavor. All in all, a great muffin. Keep up the good cookin', Best Teen Chef!
-
I made changes because I don’t have AP flour. Just used 1 cup almond flour, 1/2 cup coconut flour, 1/2 wheat germ, 1/2 flaxseed meal, 1/4 cup oat protein, 2 tsp baking soda. To the batter I used 1/2 cup candied ginger chopped fine, NO SUGAR, 6 previously frozen bananas, 1 1/2 cups pineapple puree, 3 eggs, 1 1/2 cup coconut oil. To the top I used shredded unsweetened organic coconut and sprinkled with raw turbinado sugar. Baked in mini muffin tins 15 to 20 minutes.
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Tweaks
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A very moist muffin. I halved the recipe and then used my JUMBO muffin tins, and got six HUGE muffins. I think I would use a little less oil next time, maybe half the oil and substitute pineapple juice for the rest of the oil, for a little more pinapple-ie flavor. All in all, a great muffin. Keep up the good cookin', Best Teen Chef!