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The Best Banana Pineapple Muffins

These moist and delicious Banana Pineapple Muffins bring a tropical flair to breakfast. Serve them with fruit and coffee, milk or juice for a quick and easy, on the go breakfast or serve warm topped with ice cream and caramel for a HEAVENLY 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. The darker the banana peel gets, the sweeter the muffin. 

 

I found this recipe years ago in one of the Taste of Home magazines my mother-in-law gave me (yea, like before the Internet was a great source for recipes). But the original recipe called for a cup and a quarter of vegetable oil….a CUP AND A QUARTER of oil! Eek!

 

I toyed with the recipe and eventually came up with this Banana Pineapple Muffin recipe. I replaced a half cup of the vegetable oil with applesauce. The result is a lower fat, more fruity flavor and a moist and delicious banana pineapple muffin. I also made muffins rather than 2 banana bread loaves which reduces the reduces the cooking time too. As a busy mom, who has an hour to wait for bread to cook with hungry kids asking “are they ready yet”? “Are they READY yet”? “Are they ready YET”? Not me! Having to endure the amazing smell as these cook for a full hour would be torture. 

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These moist and delicious Banana Pineapple Muffins bring a tropical flair to breakfast. Serve them with fruit and coffee, milk or juice for a quick and easy, on the go breakfast or serve warm topped with ice cream and caramel for a HEAVENLY dessert.

 

Just like traditional banana bread, these banana pineapple muffins smell AMAZING as they cook. I even forgot to set the timer on the oven when I made these. I went to check them when I could not resist the smell any more, I had to dive into one and sure enough they were done. 

 

You’d have thought Christmas came early the way my boys dashed to the table to begin devouring these while they were still warm and melt in your mouth good. Because I use more applesauce and less vegetable oil, these muffins tend to stick a little in traditional silicone baking cups* that I normally line my cupcake pan* with (it’s a small price to pay for reducing the amount of bad for you vegetable oil, imho).

 

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I found these parchment cupcake liners* you see pictured and they worked beautifully. The parchment cupcake liners didn’t stick to the muffin or the pan at all. More muffin for our bellies is a good, good thing and easy cleanup of the pans is even better.

 

These moist and delicious Banana Pineapple Muffins bring a tropical flair to breakfast. Serve them with fruit and coffee, milk or juice for a quick and easy, on the go breakfast or serve warm topped with ice cream and caramel for a HEAVENLY dessert.

 

It goes without saying that these Banana Pineapple Muffins make a wonderful, quick and easy breakfast. I usually serve them with some fruit and milk for a quick breakfast, even in winter, when my Rheumatoid Arthritis makes mornings even tougher than usual.

 

The moist and delicious Banana Pineapple Muffins bring a tropical flair to breakfast. Serve them with fruit and coffee, milk or juice for a quick and easy, on the go breakfast or serve warm topped with ice cream and caramel for a HEAVENLY dessert.

 

I can’t say I was too disappointed when I had to retake a picture of the way I make my Banana Pineapple Muffin Sundae for dessert. Because it’s getting so dark early now, I wanted to take the picture when there was the most natural light in my kitchen. So after I dropped the kids off school, I cheated on my elimination diet and made myself this wonderful dessert for breakfast! Shhh…don’t tell the kids! #bloggerproblems #sorrynotsorry

 

Banana Pineapple Muffins Sundae, heat up these muffins, top with ice cream, and drizzle with caramel for a HEAVENLY dessert!

 

Well I hope you enjoy a glimpse into my cooking with Rheumatoid Arthritis kitchen, it’s not always easy but I try to find ways to simplify recipes without sacrificing deliciousness. I’m so glad this little recipe experiment worked, these are the BEST banana pineapple muffins your family is sure to love! Let me know if you try them out! 

The Best Banana Pineapple Muffins
 
Recipe Type: Breakfast
Cuisine: American
Author: Tanya M, Adapted from Taste of Home Magazine
Prep time:
Cook time:
Total time:
Serves: 28 muffins
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!
Ingredients
  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3 eggs
  • 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)
Instructions
  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 1/4 cup batter into each muffin liner.
  7. Bake at 350Β° for 22-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.
 
Notes
Recipe is adapted from [url title=”Pineapple Banana Bread” href=”http://www.tasteofhome.com/Recipes/Pineapple-Banana-Bread-2″ target=”_blank”]Taste of Home magazine’s Pineapple Banana Bread.[/url]

[bctt tweet=”Bring the tropics to breakfast with these Banana Pineapple Muffins or top w/ice cream for a heavenly dessert!”]

 

 

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Other Foodie Posts Like This You Might Enjoy:

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Cooking Tips to make cooking easier

 

Pin for Later:

The Best Banana Pineapple Muffins can be made ahead for an easy Christmas morning breakfast with a tropical flair!

These moist and delicious Banana Pineapple Muffins bring a tropical flair to breakfast. Serve them with fruit and coffee, milk or juice for a quick and easy, on the go breakfast or serve warm topped with ice cream and caramel for a HEAVENLY dessert.

The moist and delicious Banana Pineapple Muffins bring a tropical flair to breakfast. Serve them with fruit and coffee, milk or juice for a quick and easy, on the go breakfast or serve warm topped with ice cream and caramel for a HEAVENLY dessert.
 
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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54 Comments

  1. I make these often. They are delicious! I use fresh pineapple when I can. I use a little less sugar (1.5c) and oil (subbing in 1/4c yogurt or melted butter for the oil). I often add shredded coconut to the top and/or batter just to add to the tropical taste. But really a lovely recipe! This last time, I did in silicone moulds and it took about 29 minutes. I did comment and post photo on the pin view but Pinterest seems to have removed the photo/comment tab – for me anyway- so thought I’d re-comment here!

    1. So glad you enjoyed them and great idea to sub yogurt or melted butter. I’m going to have to try that! Thanks for commenting here, I didn’t see it on pinterest!

  2. I love making homemade muffins for my toddler. I’ll have to give these a try. Thanks for linking up for Friday Favorites. I’m featuring you this week.

  3. You banana muffins look amazing, especially with ice cream, wow! Thank you for sharing on #omhgww on Oh Heartsie Girl Wonderful Wednesday last week!! This week I am featuring and have pinned your post to share!!
    Be sure to stop by and share again and dont forget to share the party!!!

  4. Get in my belly! They sound delicious. I think my grandchildren will love these, and me too. Thanks for sharing on Sunday’s Best. I’ll be Pinning your post.

  5. I almost always have some extra bananas in the freezer. I am going to have to break some out and whip these up, they look and sound amazing!

  6. These sound delicious and healthy too. I’m pinning it. Also did you know you can put ripe bananas in the freezer to use later in baking. I do this every now and then, until I find time to bake.

    1. 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.

  7. These look delicious! Thank you for sharing them over at Wake Up Wednesday! I shared them today on my blog in a round up of recipes from the party!

    1. 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.

    1. 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.

  8. 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

  9. 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

  10. We just made banana muffins the other day, but next time I’ll have to try them with pineapple –sounds delicious! πŸ™‚

  11. 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.

  12. Tanya, these muffins sound delicious. It’s been a while since I baked anything since I’m trying so hard to stick to Weight Watchers. But these sound like a great way to get some extra fruit into the kids. I’ll be dusting off my baking trays and making these soon. Thanks for sharing.

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