These pineapple banana muffins are a tropical twist on a classic, bringing together the sweetness of ripe bananas and the juicy tang of pineapple. Moist and tender, these muffins are bursting with flavor and make a perfect breakfast or snack. The combination of the two fruits creates a naturally sweet and bright flavor, while the soft texture makes them incredibly satisfying. Whether you’re making them for a quick morning bite or packing them for an on-the-go snack, these muffins are sure to become a new favorite.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 2 ripe bananas, mashed
- 1/2 cup crushed pineapple, drained
- 1/2 cup sugar
- 1/4 cup unsweetened applesauce
- 1/4 cup melted butter or coconut oil
- 1 large egg
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, mix the mashed bananas, crushed pineapple, sugar, applesauce, melted butter, egg, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix the batter.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Enjoy these fruity, moist muffins that bring a bit of sunshine to your day!
