Healthy Banana-Pineapple Muffins

This is my own generic muffin recipe. Vary it by substituting different combinations of grated zucchini, carrot, or apple, and/or pumpkin puree, craisins or raisins totalling 2.5 to 3 cups of fruit; also substitute rolled oats or other whole grains for the nuts.

• Ready In: 45 mins
• Yields: 12 muffins

Ingredients

• 3⁄4 cup  egg white (such as Egg Beaters or substitute 3 eggs)
• 2⁄3 cup canola oil
• 1  cup sugar
• 1  teaspoon vanilla extract (or other flavor)
• 3  cups flour
• 1  teaspoon salt
• 1  teaspoon baking soda
• 1⁄2 teaspoon baking powder
• 2  teaspoons cinnamon
• 1 1⁄2 cups bananas, mashed with
• 1  teaspoon lemon juice (optional)
• 1  cup crushed pineapple, drained
• 1  cup walnuts, chopped

Directions

1. Whisk first 4 ingredients until well blended.
2. Stir in 5 dry ingredients just until moistened. Batter will be thick.
3. Add bananas, pineapple, and nuts.
4. Prepare muffin tin with non-stick cooking spray and flour or use paper liners. Spoon batter into muffin cups until they are full or slightly more.
5. Bake at 350 degrees for 30 minutes, or until toothpick inserted in center of muffin comes out clean.