The Best Banana Pineapple Muffins

Posted June 23, 2014 by Tanya M in Recipes / 35 Comments

The Best Banana Pineapple Muffins. Pineapple & applesauce add a tropical flair to make these banana muffins extra delicious. Great for breakfast or warm them up and top with vanilla ice cream and a drizzle of caramel for a decadent, restaurant-style dessert.

Our family loves bananas. I love to eat them in my cereal, as a quick on-the-go snack or in an ice cream sundae for a treat. Inevitably, I buy too many and they go bad so quickly. No worries, it’s the perfect time to use ripe bananas for these Banana Pineapple Muffins. Adapted from a Taste of Home Banana Pineapple Bread recipe, my recipe reduces the amount of vegetable oil and reduces the cooking time by making muffins instead. The result is a lower fat, more fruity flavor and a moist and delicious banana pineapple muffin.

The Best Banana Pineapple Muffins
Prep time
Cook time
Total time
A family favorite way to use overly ripe bananas. As a quick breakfast, afternoon snack or warmed and topped with a dollop of ice cream and caramel for a dessert like you get in restaurants, these banana pineapple families are moist and delicious!
Recipe type: Breakfast
Cuisine: American
Serves: 28 muffins
  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3 eggs
  • ¾ cup vegetable oil
  • ½ cup applesauce
  • 2 teaspoons vanilla extract
  • 1 can (8 ounces) crushed pineapple, drained
  • 2 cups mashed ripe bananas (4 to 5 medium)
  1. Preheat oven to 350 degrees.
  2. Prepare muffin pan with liners or spray with non-stick cooking spray.
  3. Mix flour, sugar, salt, baking soda and cinnamon in a large bowl.
  4. In another bowl, whisk the eggs, oil and vanilla; add pineapple, applesauce and bananas.
  5. Stir wet ingredients into the dry ingredients just until moistened. Do not overmix.
  6. Scoop ¼ cup batter into each muffin liner.
  7. Bake at 350° for 22-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Bring the tropics to breakfast with these Banana Pineapple Muffins or top w/ice cream for a… Click To Tweet

This post is linked up with these great linky parties:

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 What’s your favorite way to use ripe bananas? Share your best banana recipes with me, I love trying new recipes.

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35 responses to “The Best Banana Pineapple Muffins

    • ripe bananas, peeled or unpeeled? I have frozen cut up bananas to use later for smoothies but then I forget and they get gross looking. I’m really bad about using frozen fruit. But thanks for the tip, I really need to because my youngest has been loving making smoothies this summer.

    • I really appreciate it Krista! My muffins are in tasty company. I am always looking for new breakfast recipes, I feel like we’ve been in the same old rut for awhile.

    • Thanks so much for including my muffins in your breakfast roundup. I never would have thought to cook pancakes in the slow cooker either! Thanks for sharing.

  1. I love banana muffins and my recipe has pineapple in it also. Sometimes I will add some nuts and dark chocolate morsels. Thanks for linking up to the Bloggers Brags Pinterest Party. I’ve pinned your post to the Bloggers Brags Pinterest Board

  2. Thanks so much for sharing on the Merry Monday Link Party! I never would have thought to combine banana and pineapple! -Treana @ House of Bennetts

  3. These muffins look and sound delicious! I tend to buy too many bananas too, and then need to come up with ways to use them up. These muffins are going on the list! Thanks for sharing.

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