Pineapple Banana Muffins

"A nice tropical, tasting muffin Makes 30 muffins"
 
Download
photo by Tornado Ali photo by Tornado Ali
photo by Tornado Ali
photo by Tornado Ali photo by Tornado Ali
Ready In:
40mins
Ingredients:
10
Yields:
30 muffins
Serves:
12-18
Advertisement

ingredients

Advertisement

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.

Questions & Replies

  1. Can i add less sugar? Like 1/2 cup instead of 2 cups?
     
Advertisement

Reviews

  1. Absolutely DELISH - no changes needed or it isn't the same recipe! I'm savoring every bite right now and would highly recommend your recipe. I made 5 Jumbo Muffins (gave 2 to my neighbour) & 1 big loaf. Thanks very much - this goes on Twitter!
     
  2. I used half wheat flour. Omitted the nuts or raisins.Added 1/4 cup coconut..Also added some leftover madarin oranges chopped and drained. Very tasty..Made 4 mini loaves and 6 muffins...
     
  3. 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!
     
  4. I made these muffins yesterday. Followed the recipe to the letter. They are delicious! Light, moist and very flavorful. It makes a big batch...30 standard size muffins. Plenty to share with friends. Thank you for the recipe.
     
  5. 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.
     
Advertisement

Tweaks

  1. 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!
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes