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.
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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
- 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.
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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!
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!
I was wondering about reducing the sugar & oil a bit more. Thx 😉
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.
Love this recipe ! Thank you for sharing it with us.
Fabby
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!!!
Your muffins will be delicious! Thanks so much for sharing with us at Full Plate Thursday and you have a great week!
Miz Helen
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.
Thanks so much Rhonda, I hope you and your grandkids enjoy them. They smell sooo good while baking.
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!
These sound AMAZING!!! I love pineapple and my daughter makes the best banana muffins, so I have to share this with her (she’s 10). Thank you for sharing with us at #MMBH, pinned to our board. 🙂
XOXO
Thanks Dean, the pineapple any apple definitely kick up the deliciousness of traditional banana bread up a notch!
These look delicious. You had me at banana. I would have not thought to mix banana and pineapples together into a muffin, but it sounds wonderful.
Yum! These look great! #SmallVictories
These sound and look so delicious! I love pineapple!
Hi Tanya, Thanks for sharing this recipe – I bet the applesauce makes this a very moist muffin. Thanks for hosting also. Blessings, Janet
Muffins, especially banana muffins, are a favorite at my house. The addition of pineapple sounds so tasty.
yuuummy! I can’t wait to try these. I have browning bananas in my kitchen and this would be a perfect use for them:)
yes, the browner the better when it comes to banana bread or muffins 🙂 Let me know how you like them!
We never seem to eat all of our bananas in a timely manner either. I love banana bread, but might have to try these muffins! Thanks for sharing and co-hosting #throwbackthursdaylinkup
These look so good. I always go for blueberry, so these would be a great change for me!
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.
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.
Yum! These look wonderful. I will have to try these out!
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!
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.
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.
I would’ve never thought to add pineapple to a banana muffin. I think it’s a great idea. #wakeupwednesdaylinky
Thanks Tiki. I thought it made the muffin more moist.
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
Yum, dark chocolate would be a delicious addition. Thanks for pinning and hosting this fun party!
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
Those look scrumptious! I might have to see if I can use gluten-free flour with them for my youngest son and me! Pinning them so I don’t forget – Thanks so much for sharing!
We just made banana muffins the other day, but next time I’ll have to try them with pineapple –sounds delicious! 🙂
Thanks for stopping by Dee, let me know if you try them!
Yumm! These look fantastic. I should make them for my daughter. We both love muffins so I think she’d really love these. Thank you for sharing.
–Me And My Mini Me
http://www.meandmyminime.com
Thanks so much, I hope you end your mini me enjoy them 🙂
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.
You’re very welcome Karen. Hope you enjoy them.
Looks so yummy! I am a muffin addict.
Thanks Heather. I think I’m a muffin addict too, they are so easy for breakfast.
These sound delicious! I’m pinning so we can make them soon 🙂 Ps- I think they’d go lovely with a pina colada on a hot day.
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.
omg these look delish! definitely pinning 🙂 xo, jess @ http://www.dreamingofleaving.com
Thanks so much Jess!