Pineapple Banana Muffins Recipe

5 1 1
Pineapple Banana Muffins Recipe
Pineapple Banana Muffins Recipe photo by Taste of Home
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Pineapple Banana Muffins Recipe

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5 1 1
Publisher Photo
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."
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 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.
Originally published as Pineapple Banana Muffins in Cooking for 2 Summer 2007, p39

Nutritional Facts

1 each: 224 calories, 10g fat (1g saturated fat), 22mg cholesterol, 181mg sodium, 31g carbohydrate (17g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fruit.

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  • 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
  1. 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.
  2. 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.
Originally published as Pineapple Banana Muffins in Cooking for 2 Summer 2007, p39

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cooker69 User ID: 2650914 152998
Reviewed Jan. 18, 2012

"this is a comment not a review, Why would you go to the trouble to make homemade muffins and just make 6? Can this be doubled....."

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