Here is a tropical muffin recipe for you to try! Below are some tips and the recipe!
When I first made these muffins, the banana really overpowered the pineapple. They tasted just like banana bread. I adjusted the recipe to only include two bananas instead of three and this did the trick!
Adding fruit can help reduce the amount of extra pure sugar you add to a baked good. However sometimes having sugar in a recipe can be essential. As Hamel points how, it can bring out the flavor, fullness and color that is important for a muffin to blossom after it’s baked. For this recipe, I did add about 3/4 of a cup of brown sugar in addition to the fruit and I think they are perfect in sweetness. In addition to the brown sugar, I do think it is important to add the extra juice with the crushed pineapple so you draw out as much sweetness from the fruit to enhance your muffins’ flavor.
I decided to add walnuts to for a different texture. The nuts ended up complimenting the muffins well. This is optional and does not affect your batter if you decide to opt out of them.
Overall this was a great recipe and I recommend these muffins to anyone who likes to have something sweet for breakfast!
Let me know our your pineapple and banana muffins turn out!
Pineapple & Banana Muffins
A tropical muffin for your next paradise!
- 2 cups all-purpose flour
- 1/2 tbsp baking soda
- 1/2 tbsp baking powder
- 1/2 tsp salt
- 2 smashed bananas
- 1 20 oz can crushed pineapple with juice
- 3 eggs
- 4 tbsp butter
- 3/4 cup brown sugar
- 1 cup chopped walnuts (optional)
- Preheat oven to 350 F
- In a medium bowl, add flour, baking soda, baking powder, and salt. Mix dry ingredients well and set aside.
- In a large bowl, add in smashed bananas, pineapple, eggs, butter, and brown sugar.
- Mix on medium with handheld mixture until ingredients combined well.
- Add flour mixture to the banana and pineapple mixture slowly by stirring in a bit of the flour at a time. Use a spatula or wooden spoon to mix batter.
- After all the flour has been combined, add in walnuts if desired.
- Grease muffin pan with non-stick and fill each tin with 3/4 batter.
- Bake in oven for 15-20 minutes or until the muffins come out clean with a toothpick.
- Let them cook before serving.
You can have your muffins with whip cream or coffee in the morning! You can even freeze these muffins and save them for later!