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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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).
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.
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.
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
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!
- 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)
- 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 ¼ 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.
Bring the tropics to breakfast with these Banana Pineapple Muffins or top w/ice cream for a heavenly dessert! Click To Tweet
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