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Banana Pineapple Muffins

Banana Pineapple Muffins


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Ingredients

  • 1 ½ cup flour
  • ¾ cup sugar
  • 1/3 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup egg substitute
  • ½ cup applesauce
  • ½ cup crushed pineapple, drained
  • ½ cup mashed banana
  • 1 teaspoon vanilla
  • ¼ teaspoon nutmeg

Directions

Preheat the oven to 350 degrees. Mix the dry ingredients in a bowl. Add liquids and stir until combined. Pour into a muffin tin with muffin cups or coated with nonfat cooking spray. Bake for 20-25 minutes or until muffins spring back when lightly touched.


Healthy Banana Chocolate Chip Muffins with Pineapple

I've said this before, but get bananas in baking and they’re like that person in the room that has to be the center of attention their flavor completely takes over! They are truly the narcissists of the fruit world.

And although I'm generally not crazy about the overwhelming taste of bananas in baking, this Healthy Banana Chocolate Chip Muffins with Pineapple recipe is different it’s not your typical banana muffin recipe! However, it’s not only the chocolate chips that add deliciousness and balance the banana flavor, there is something completely magical that happens when you add pineapple to the mix!

If you’re like me and are super picky about the ripeness of your bananas, you also likely have a freezer full of them! And although I love my Tropical Banana Bread recipe, I don't always want to make banana bread.


Banana Pineapple Streusel Muffins Recipe

Banana Pineapple Streusel Muffins are a great way to use up those brown bananas. Pair them with your favorite beverage as a breakfast, coffee break treat, or afternoon snack.

Use this batter to make incredibly moist banana and pineapple quick bread, standard muffins, or mini-muffins. I like to make all 3 from one batch of batter and freeze to use as needed.

Banana Pineapple Streusel Muffins Recipe

Streusel Topping:
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup (4 Tablespoons or 1/2 stick) cold butter, cut into small chunks

Batter:
3 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking soda (not baking powder)
2 cups granulated sugar
1 teaspoon ground cinnamon
1 cup chopped pecans or walnuts (optional)
3 large eggs, beaten
1 cup vegetable oil
2 cups mashed ripe bananas
1 (8-ounce) can crushed pineapple, thoroughly drained
2 teaspoons vanilla extract

Make the Streusel Topping:
Whisk together the sugar, flour, and cinnamon. With a pastry blender, cut in butter until mixture resembles crumbs. Set aside.

Preheat oven to 350 degrees F.

• You Might Also Like: Nutella Cinnamon Sugar Muffins Recipe

Make the Batter:
Whisk together the flour, salt, baking soda, sugar and cinnamon, then stir in the pecans. Combine remaining beaten eggs, oil, mashed bananas, drained crushed pineapple and vanilla extract add to flour mixture, stirring just until dry ingredients are moistened. Do not overstir! Using a large dinner fork for stirring will help avoid this mistake.

At this point, I used the batter for not only muffins, but also a medium-sized loaf. You can use it as you wish, of course. Here’s how to make all three out of one batch of batter:

For Quick Bread:
Spoon batter into a greased and floured loafpan. Sprinkle 1/2 of streusel mixture over the top of the loaf.

Bake at 350 degrees F. for about 1 hour or until a wooden pick inserted in the center comes out clean. Cool in pan for 10 minutes, then remove from pan and let cool on wire rack.

• You Might Also Like: Butterscotch Crumb Muffins

For Muffins:
Increase oven temperature to 375 degrees F. Use remaining batter for your favorite-sized muffins, filling paper-lined muffin tins a little more than half full. Sprinkle tops with remaining streusel mixture.

Bake about 25 to 30 minutes for regular muffins, and about 15 to 18 minutes for mini-muffins. Let cool for 10 minutes, then remove and finish cooling on wire racks.

Yield: 1 medium loaf, plus 1 dozen medium muffins, plus 1 dozen mini-muffins


Recipe Summary

  • 2 cups all-purpose flour
  • ½ cup white sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 (8 ounce) can crushed pineapple
  • 1 egg, beaten
  • ¾ cup milk
  • ¼ cup butter, melted
  • ¼ cup butter, melted
  • ¼ teaspoon ground cinnamon
  • ⅓ cup packed brown sugar
  • ½ cup all-purpose flour

Preheat the oven to 375 degrees F (190 degrees C). Grease and flour muffin pans, or line with paper liners.

In a large bowl, stir together 2 cups flour, white sugar, baking powder and salt. Drain pineapple, reserving 1/4 cup juice. Make a well in the center of the dry ingredients, and pour in the reserved juice, egg, milk, and 1/4 cup melted butter. Mix just until blended.

In a separate bowl, stir together the cinnamon, brown sugar, 1/2 cup flour, and 1/4 cup melted butter to make the topping.

Spoon batter into muffin cups, then spoon crushed pineapple over the batter and sprinkle with the cinnamon topping.

Bake for 30 minutes in the preheated oven, until a toothpick inserted in the crown of the muffin comes out clean.


The Best Banana Pineapple Muffins

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.

Note: This post contains affiliate links as indicated by an asterisk. Purchases from these links provides a small commission to me at no extra cost to you.

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!


Banana Pineapple Muffins - Recipes

Vegan Pineapple Banana Sunshine Muffins are a favorite with all ages.

Vicki Brett-Gach | Contributor

Pineapple Banana Sunshine Muffins might just turn your ordinary breakfast into a special occasion.

They are a breeze to throw together, and you likely already have these simple ingredients on hand. whole wheat flour, a ripe banana, a can of pineapple, and a few pantry staples.

Literally, in the 10 minutes it takes to preheat an oven, ingredients can be measured, batter mixed, and muffin pans filled: fast by any measure.

Credit for these gems begins with a wonderful pineapple muffin recipe from Happy Herbivore Abroad, by Lindsay S. Nixon. Then inspiration hit for this particular blend with an ambitious ripe banana on my counter, begging for work.

I cannot imagine why it took me so long to think of combining these two fruits in a muffin. They harmonize together like a tropical fruit salad.

Still, I was surprised by just how much this addition would elevate the final results. The texture is moist, tender, and delicious. And the aroma is heavenly.

Plus, adding banana allowed me to reduce the sugar called for in the original recipe by one half.

Every time I bake these sunny little guys, they vanish quickly. One bowl. Eight ingredients. And 20 minutes in the oven, and your easy-to-grab breakfast or after-school snack is ready for duty.

PINEAPPLE BANANA SUNSHINE MUFFINS

2 cups white whole-wheat flour

1/2 teaspoon baking powder

2 cups canned crushed pineapple, in pineapple juice (undrained)

1 ripe banana, mashed (1/3 cup)

1 teaspoon vanilla extract

Instructions

Preheat oven to 350 degrees. Line a muffin pan with 12 paper liners.

In a large mixing bowl, whisk together flour, baking soda, and baking powder. Mix in the pineapple, banana, lemon juice, vanilla, and sugar. Stir until just combined.

Fill muffin cups evenly, and bake 18 to 22 minutes, or until a toothpick inserted through the center comes out clean.

Remove muffins from the oven, and place on cooling racks. Serve warm or at room temperature.

(Adaptation inspired by Happy Herbivore Abroad, by Lindsay S. Nixon.)

Vicki Brett-Gach is an artist, writer, wife, mom, and enthusiastic vegan, and loves to help family and friends discover that you do not have to be vegan to enjoy delicious vegan food. Vicki understands the challenges a new vegan can face, and welcomes your questions and comments at [email protected]


Pineapple muffins make a wonderful treat anytime.

1 tablespoon baking powder

1/2 cup or 8 tablespoons or 1 stick butter, softened

3/4 cup white granulated sugar

1 (8 ounce) can crushed pineapple, drained (save juice)

1/2 cup pineapple juice (saved from 8 ounce can crushed pineapple. If you don’t have 1/2 cup in the can, add enough water to make 1/2 cup)

1 cup fresh blueberries (can use frozen, no need to thaw)

1 teaspoon vanilla extract

1/2 cup chopped almonds (could use pecans or walnut)

Whisk together flour, baking powder and salt in a large bowl. Cream butter, sugar and eggs with mixer. Add milk, vanilla extract and pineapple juice and using mixer combine with flour mixture. Fold in pineapple and blueberries. Mix with spoon. Spray a 12 cup muffin pan with cooking spray. Fill cups almost to top and sprinkle on chopped almonds. Bake in preheated 400 degree oven for 20 to 25 minutes until centers test done. Makes 12 large muffins. Enjoy!


Hummingbird Muffins - Banana-Pineapple Muffins

Hummingbird muffins are just the thing to make when you’re craving Hummingbird Cake but don’t want to go to quite that much trouble. Of course, you could slap a little cream cheese frosting on these muffins and call them hummingbird cupcakes, even though they have less sugar than actual cupcakes.

This was one of those days when I was missing a vital ingredient—in this case, eggs—but would rather take a beating than venture out to the grocery store. So I decided today was the day to try something I’ve wanted to try for a long time: “flax eggs." I had the ground flaxseed meal on hand, so why not?

I was really pleased with the results. The muffins seemed no different from muffins made with eggs.

So if you or someone you know is vegan or allergic to eggs, you can make this recipe with “flax eggs" and, for vegans, with an oil in place of the butter. Though flax is certainly no across-the-board substitute for an egg, it should work fine in things like muffins, quick breads and cookies.


Hummingbird Muffins - Banana-Pineapple Muffins

1 1/3 dip-and-sweep cup (6.67 ounces/189 grams) unbleached all-purpose flour


Preparation

Step 1

In a large bowl, combine your flour, sugars, baking powder, baking soda and salt.

Drain both of your cans of Dole Crushed Pineapple. Pour pineapple into a food processor and puree. Peel your Dole Bananas and add them to the pineapple mixture, pureeing again. You do not have to puree your bananas, if you prefer you can simply mash them with the fork.

Add your pineapple/banana puree, eggs, oil, vanilla and yogurt to your dry ingredients. Combine ingredients until just mixed.

Add in your white chocolate chips and shredded coconut if desired.

Fill paper lined or greased muffins tins 2/3 to 3/4 of the way full. If desired sprinkle a bit of shredded coconut on top.

Bake at 350°F for 13 to 16 minutes or until a toothpick into the center comes out clean. Let cool and enjoy!


Maple-Sweetened Banana Muffins

  • Author: Cookie and Kate
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 minutes
  • Yield: 11 muffins 1 x
  • Category: Baked goods
  • Method: By hand
  • Cuisine: American

These whole wheat, maple-sweetened banana muffins are so fluffy and moist, I bet no one can guess they’re healthy muffins. They’re easy to make, too, with basic ingredients and only one mixing bowl! Feel free to add mix-ins of your choice, like chocolate chips or toasted nuts. Recipe yields 12 muffins.

Ingredients

  • ⅓ cup melted coconut oil or extra-virgin olive oil*
  • ½ cup maple syrup or honey
  • 2 eggs, preferably at room temperature
  • 1 cup packed mashed ripe bananas (about 3 bananas)
  • ¼ cup milk of choice or water (I used almond milk)
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ teaspoon cinnamon, plus more for sprinkling on top
  • 1 ¾ cups white whole wheat flour or regular whole wheat flour
  • ⅓ cup old-fashioned oats (optional), plus more for sprinkling on top
  • 1 teaspoon turbinado (raw) sugar or other granulated sugar, for sprinkling on top

Instructions

  1. Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease all 12 cups of your muffin tin with butter or non-stick cooking spray (my pan is non-stick and didn’t require any grease).
  2. In a large bowl, beat the coconut oil and maple syrup together with a whisk. Add the eggs and beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and cinnamon.
  3. Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins**, like nuts, chocolate or dried fruit, fold them in now.
  4. Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with a small amount of oats (about 1 tablespoon in total), followed by a light sprinkling of sugar (about 1 teaspoon in total). Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
  5. Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. These muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).

Notes

*Oil options: I love coconut oil here. I used unrefined coconut oil and can hardly taste it in the final product. Olive oil might lend an herbal note to the muffins, if you’re into that (although, I tested with California Olive Ranch’s “Everyday” variety and couldn’t even taste it). Vegetable oil has a neutral flavor but the average vegetable/canola oil is highly processed, so I recommend using cold-pressed sunflower oil or grapeseed oil if possible.

**Change it up: You could really go crazy with add-ins here. Fold in up to ¾ cup chocolate chips, chopped dried cranberries or crystallized ginger and/or chopped nuts like pecans or walnuts. With add-ins, your muffins might require the full 25 minutes in the oven. Another idea? You could top your muffins with my maple glaze from my pumpkin scones recipe to make them more decadent.

Serving suggestions: These muffins are great on their own, with a pat of butter, or spread with almond butter. They would also be fantastic with homemade pecan butter or coconut butter.
Make it egg free: Substitute flax eggs for the regular eggs.
Make it vegan: Substitute flax eggs for regular eggs, use dairy-free milk like almond milk and use maple syrup instead of honey.
Make it gluten free: Bob’s Red Mill gluten-free all-purpose blend works well instead of the whole wheat flour.
Make it nut free: Use a nut-free milk.

Make it oat free: Simply omit the oats.

Make it lower in fat: I would argue that this bread contains a healthy amount of fat, but you can replace the oil with applesauce if you’re following a low-fat diet.

▸ Nutrition Information

This post contains affiliate links to Amazon, which means I’ll earn a small commission (at no cost to you) if you make a purchase through these links. Thank you for your support!



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