Monday, January 19, 2009

Pineapple Banana Muffins

I made these muffins as a thank you for one of my coworkers. Last week I ripped my winter coat trying to take the garbage out (don't ask... I can make a mess doing the simplest tasks) and my coworker kindly fixed it for free. I wanted to make her something to say thank you. I had 2 VERY ripe bananas and some pineapple that were at the point where either you cook with them or toss them... so I looked high and low for a recipe using both. This recipe from Taste of Home looked perfect! They were really good. They reminded me of our honeymoon in St. Lucia where pineapple and bananas were everywhere you looked. They smelled very tropical and fruity and taste equally delicious.

The following recipe yields 6 muffins. I doubled it to make 12.

1/2 cup all-purpose flour
1/4 cup whole wheat flour
1/4 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
2 tablespoons beaten egg
1/4 cup canola oil
2 tablespoons 2% milk
1/2 teaspoon vanilla extract
1 cup mashed ripe bananas (2 medium)
1/3 cup unsweetened crushed pineapple, drained

In a small bowl, combine the flours, sugar, baking soda, baking powder, cinnamon, nutmeg and salt. In another bowl, whisk the egg, oil, milk and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and pineapple.

Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake at 375° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 6 muffins.


  1. I'm on a big muffin kick right now! I'm bookmarking this recipe to try sometime soon. Great way to use up overripe bananas instead of the typical banana bread too!

  2. The combo of pineapple and banana sounds wonderful!