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Pineapple Banana Muffins

Pineapple Banana Muffins
From Merritt Island, Florida, Grace Bryant writes, "Sometimes I prepare the dry ingredients and wet ingredients the night before and mix them together in the morning so the muffins are fresh and warm for breakfast."
6 ServingsPrep: 20 min. Bake: 15 min.

Ingredients

  • 1/2 cup all-purpose flour
  • 1/4 cup whole wheat flour
  • 1/4 cup sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 2 tablespoons beaten egg
  • 1/4 cup canola oil
  • 2 tablespoons 2% milk
  • 1/2 teaspoon vanilla extract
  • 1 cup mashed ripe bananas (2 medium)
  • 1/3 cup unsweetened crushed pineapple, drained

Directions

  • In a small bowl, combine the flours, sugar, baking soda, baking
  • powder, cinnamon, nutmeg and salt. In another bowl, whisk the egg,
  • oil, milk and vanilla. Stir into dry ingredients just until
  • moistened. Fold in bananas and pineapple.
  • Coat muffin cups with cooking spray or use paper liners; fill
  • three-fourths full with batter. Bake at 375° for 15-20 minutes
  • or until a toothpick inserted near the center comes out clean. Cool
  • for 5 minutes before removing from pan to a wire rack. Serve warm.
  • Yield: 6 muffins.
© Taste of Home 2013

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Pineapple Banana Muffins (continued)

Nutrition Facts: 1 muffin equals 224 calories, 10 g fat (1 g saturated fat), 22 mg cholesterol, 181 mg sodium, 31 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fruit.
© Taste of Home 2013