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.
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!
3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 cup vegetable oil
1/2 cup applesauce
2 teaspoons vanilla extract
1 can (8 ounces) crushed pineapple, drained
2 cups mashed ripe bananas (4 to 5 medium)
Preheat oven to 350 degrees.
Prepare muffin pan with liners or spray with non-stick cooking spray.
Mix flour, sugar, salt, baking soda and cinnamon in a large bowl.
In another bowl, whisk the eggs, oil and vanilla; add pineapple, applesauce and bananas.
Stir wet ingredients into the dry ingredients just until moistened. Do not overmix.
Scoop 1/4 cup batter into each muffin liner.
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.
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