What's for Breakfast? Banana Pineapple Muffins

Banana Pineapple Muffins

 

1 cup all-purpose flour

1/2 cup whole wheat flour

1/2 cup sugar

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/2teaspoon ground nutmeg

1/4 teaspoon salt

1 egg

1/2 cup canola oil

4 tablespoons  milk

1 teaspoon vanilla extract

4  mashed ripe bananas

1 small can unsweetened crushed pineapple, drained 

 

In a small bowl, combine the flours, sugar, baking soda, baking powder, cinnamon, nutmeg and salt. In another bowl, whisk the egg, oil, milk and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and pineapple.

 

Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake at 375° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.   

 

The original recipe is found HERE at Taste of Home. I actually doubled the recipe and used the larger muffin pans, making 9 big muffins. These muffins are SO moist and the perfect breakfast with coffee and the newspaper - my every day routine!

 

 

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