Sunday, January 17, 2016

Pineapple Banana Muffins

I needed to use some leftover crushed pineapple so I found this recipe from Taste of Home. I adapted it by cutting down the sugar, adding some whole wheat flour, using butter and applesauce, and making muffins instead of bread. They were really yummy. I made 30 regular-sized muffins.

  • 1 cup all purpose flour
  • 2 cups whole wheat flour
  • 2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3 eggs
  • ¼ cup unsalted butter, melted
  • ½ cup vegetable oil
  • ½ cup applesauce
  • 2 teaspoons vanilla extract
  • 1 can (8 ounces) crushed pineapple, drained
  • 3 to 4 ripe bananas

  1. Preheat oven to 350 degrees.
  2. Prepare muffin tins with liners.
  3. In a medium bowl, mix together flour, salt, baking soda, and cinnamon. Set aside.
  4. In the bowl of a stand mixer, add the eggs.
  5. In a 2-cup measuring cup, melt the butter. Add ½ cup vegetable oil and ½ cup applesauce to make 1 ¼ cup liquid.
  6. While whisking the eggs, pour in butter/vegetable oil/applesauce mixture. Add vanilla extract.
  7. Add the pineapple.
  8. Add the bananas and mix until bananas are thoroughly mashed.
  9. Stir in the dry ingredients until just moistened.
  10. Using a cookie scoop, fill muffin cups ¾ full.
  11. Bake for 20 minutes or until a toothpick comes out clean.

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