Banana Pineapple Muffins

These muffins are inspired by my trip to Maui where I got to try some amazing banana bread and fresh fruit. Hana, a part of Maui, grows all types of fruit like mango, papaya, bananas, coconuts, pineapples, and lemons, in fact, there are fruit stands all along the road. These muffins are made with mashed bananas and pineapple chunks for a fruity and delicious muffin. Even better, these are made with part whole wheat flour, and less butter and sugar than traditional muffin recipes.

Tips:

I like to add 1/2 cup of nuts to my muffins but you could also try raisins, or chocolate chips.

I chopped my pineapple into 1/4-1/2 inch cubes so that they incorporated nicely into the batter.

For a better rise while baking, start with room temperature ingredients.

Don’t overmix the batter because that will develop too much gluten which can lead to flat and tough muffins.

The muffin cups will be very full because this recipe is meant to make large, bakery style muffins.

Banana Pineapple Muffins

Prep time: 20 minutes Cook time: 16 minutes Servings: 12 muffins

Ingredients

• 1 3/4 cup all purpose flour
• 3/4 cup whole wheat flour
• 1 tablespoon baking powder
• 1 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/3 cup unsalted butter, melted
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 2 eggs, room temperature
• 1 cup mashed bananas, around 2 large bananas
• 1/2 cup milk
• 2 teaspoons vanilla extract
• 1 1/4 cup chopped pineapple
• 1/2 cup chopped nuts, optional

Preparation

1. Preheat oven to 425º F and line a 12 cup muffin tin.
2. In a large bowl, whisk together the all purpose flour, whole wheat flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
3. In a medium bowl, whisk together the melted butter, brown sugar, and granulated sugar. Then add the eggs and whisk together until well combined. Then add the mashed bananas and mix. Lastly, add the milk and vanilla extract and whisk until well combined.
4. Add the wet ingredients to the dry ingredients and stir together with a spatula, being careful not to overmix. When there are still some lumps, add the pineapple and nuts and finish mixing.
5. Divide the batter between the muffin cups, they will be very full.
6. Bake for 5 minutes at 425ºF then turn the temperature down to 375ºF but do not open the oven door. Bake for another 11-16 minutes or until an inserted toothpick comes out clean.
7. When done baking, transfer the muffins to a cooling rack and serve warm or at room temperature.

You might also like:

• Maple donut muffins
• Zucchini muffins
• Lemon poppy seed muffins
• Healthy banana muffins