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.
Hi! I'm Tanya. I endure Rheumatoid Arthritis (RA) by celebrating my small victories in my everyday life. Planner addict, avid reader, recipe hoarder and world traveler through books and food. Inspiring you to read, eat, live & blog well! Find out more about me and contact me here.
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