Healthy Banana Pineapple Muffins Recipes

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PINEAPPLE BANANA MUFFINS



Pineapple Banana Muffins image

Make and share this Pineapple Banana Muffins recipe from Food.com.

Provided by BestTeenChef

Categories     Quick Breads

Time 40m

Yield 30 muffins, 12-18 serving(s)

Number Of Ingredients 10

3 cups all-purpose flour
2 cups granulated sugar
1 cup chopped nuts or 1 cup raisins
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
3 eggs
2 cups mashed bananas (about 5 medium)
1 1/4 cups crushed undrained pineapple
1 cup vegetable oil

Steps:

  • In large bowl, stir together flour, sugar, nuts, baking soda, salt and cinnamon.
  • In separate bowl, beat eggs; stir in bananas, pineapple and oil until blended, Add all at once to dry ingredients; stir just until moistened.
  • Spoon into large greased muffin cups filling two-thirds full.
  • Bake at 375 F (180 C) over for 20-30 minutes or until tops are firm to the touch.

Nutrition Facts : Calories 531.5, Fat 25.7, SaturatedFat 3.6, Cholesterol 46.5, Sodium 394.3, Carbohydrate 71.2, Fiber 3.2, Sugar 40.2, Protein 7.3

PINEAPPLE BANANA MUFFINS



Pineapple Banana Muffins image

From Merritt Island, Florida, Grace Bryant writes, "Sometimes I prepare the dry ingredients and wet ingredients the night before and mix them together in the morning so the muffins are fresh and warm for breakfast."

Provided by Taste of Home

Time 35m

Yield 6 muffins.

Number Of Ingredients 14

1/2 cup all-purpose flour
1/4 cup whole wheat flour
1/4 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
2 tablespoons beaten egg
1/4 cup canola oil
2 tablespoons 2% milk
1/2 teaspoon vanilla extract
1 cup mashed ripe bananas (2 medium)
1/3 cup unsweetened crushed pineapple, drained

Steps:

  • 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 in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 224 calories, Fat 10g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 181mg sodium, Carbohydrate 31g carbohydrate (17g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

BANANA PINEAPPLE COCONUT MUFFIN RECIPE - (4.5/5)



Banana Pineapple Coconut Muffin Recipe - (4.5/5) image

Provided by kayjayjohnson

Number Of Ingredients 15

2 1/2 cup all purpose or white wheat flour
1 cup oat bran
1/2 cup sugar
1/2 cup brown sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 eggs
16 ounces pineapple
5 bananas
1/4 cup oil
1 cup yogurt - Greek vanilla works well
2 teaspoons vanilla extract
1 cup white chocolate chips, optional
1 cup coconut, shredded, optional

Steps:

  • In a large bowl, combine your flour, sugars, baking powder, baking soda and salt. Drain both of your cans of Dole Crushed Pineapple. Pour pineapple into a food processor and puree. Peel your Dole Bananas and add them to the pineapple mixture, pureeing again. You do not have to puree your bananas, if you prefer you can simply mash them with the fork. Add your pineapple/banana puree, eggs, oil, vanilla and yogurt to your dry ingredients. Combine ingredients until just mixed. Add in your white chocolate chips and shredded coconut if desired. Fill paper lined or greased muffins tins 2/3 to 3/4 of the way full. If desired sprinkle a bit of shredded coconut on top. Bake at 350°F for 13 to 16 minutes or until a toothpick into the center comes out clean. Let cool and enjoy!

MOIST PINEAPPLE BANANA BREAD



Moist Pineapple Banana Bread image

Our four kids like slices of this moist tropical-tasting banana bread for breakfast. I sometimes bake it in mini loaf pans, then freeze the loaves so we can enjoy a small portion at a time. -Mary Watkins, Chaska, Minnesota

Provided by Taste of Home

Time 1h15m

Yield 2 loaves (16 slices each).

Number Of Ingredients 10

3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 eggs
1-1/4 cups canola oil
2 teaspoons vanilla extract
1 can (8 ounces) crushed pineapple, drained
2 cups mashed ripe bananas (4 to 5 medium)

Steps:

  • In a large bowl, combine the flour, sugar, salt, baking soda and cinnamon. In another bowl, whisk the eggs, oil and vanilla; add pineapple and bananas. Stir into the dry ingredients just until moistened. Pour into two greased 8x4-in. loaf pans., Bake at 350° for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 191 calories, Fat 9g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 120mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

DELICIOUS PINEAPPLE MUFFINS



Delicious Pineapple Muffins image

A moist muffin with a brown sugar and cinnamon topping.

Provided by ACPHIFER

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 45m

Yield 16

Number Of Ingredients 12

2 cups all-purpose flour
½ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
1 (8 ounce) can crushed pineapple
1 egg, beaten
¾ cup milk
¼ cup butter, melted
¼ cup butter, melted
¼ teaspoon ground cinnamon
⅓ cup packed brown sugar
½ cup all-purpose flour

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease and flour muffin pans, or line with paper liners.
  • In a large bowl, stir together 2 cups flour, white sugar, baking powder and salt. Drain pineapple, reserving 1/4 cup juice. Make a well in the center of the dry ingredients, and pour in the reserved juice, egg, milk, and 1/4 cup melted butter. Mix just until blended.
  • In a separate bowl, stir together the cinnamon, brown sugar, 1/2 cup flour, and 1/4 cup melted butter to make the topping.
  • Spoon batter into muffin cups, then spoon crushed pineapple over the batter and sprinkle with the cinnamon topping.
  • Bake for 30 minutes in the preheated oven, until a toothpick inserted in the crown of the muffin comes out clean.

Nutrition Facts : Calories 182.6 calories, Carbohydrate 28.6 g, Cholesterol 27.8 mg, Fat 6.5 g, Fiber 0.7 g, Protein 2.9 g, SaturatedFat 3.9 g, Sodium 187.4 mg, Sugar 13.3 g

HAWAIIAN MUFFINS WITH PINEAPPLE, BANANAS AND COCONUT



Hawaiian Muffins with Pineapple, Bananas and Coconut image

Hawaiian Muffins loaded with bananas, pineapple, and coconut are one of my favorite muffins for an easy breakfast or a sweet treat late at night.

Provided by Mary Younkin

Categories     Breakfast

Time 30m

Number Of Ingredients 11

1 1/2 cups all purpose flour
3/4 tsp baking soda
1/2 tsp kosher salt
1 1/2 tsp cinnamon
6 tbsp butter or coconut oil
1 1/2 tsp vanilla extract
2/3 cup sugar
1 large egg
3 medium very ripe bananas
1/2 cup crushed pineapple (drained)
3/4 cup shredded coconut, plus more for sprinkling on top of each muffin

Steps:

  • Preheat the oven to 350°F. Coat a muffin tin with cooking spray or line with paper muffin liners. Whisk together the flour, baking soda, salt, and cinnamon; set aside. Whisk the egg, sugar, and vanilla together in a large bowl until well combined. Add melted butter or coconut oil and mix well.
  • Smash the bananas then add to the batter, as well as the pineapple, and coconut. Stir until combined. Combine the wet and dry ingredients. Stir just until the ingredients are combined.
  • Divide the batter evenly into the muffin tins then sprinkle each top with coconut. Bake for 18-20 minutes or until lightly browned and a toothpick comes out clean.
  • Let the muffins cool on a rack then serve plain or slathered in butter. Enjoy!

Nutrition Facts : Calories 200 kcal, Carbohydrate 32 g, Protein 2 g, Fat 8 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 14 mg, Sodium 171 mg, Fiber 1 g, Sugar 16 g, UnsaturatedFat 2 g, ServingSize 1 serving

HEALTHY BANANA-PINEAPPLE MUFFINS



Healthy Banana-Pineapple Muffins image

This is my own generic muffin recipe. Vary it by substituting different combinations of grated zucchini, carrot, or apple, and/or pumpkin puree, craisins or raisins totalling 2.5 to 3 cups of fruit; also substitute rolled oats or other whole grains for the nuts.

Provided by LindaS

Categories     Quick Breads

Time 45m

Yield 12 muffins

Number Of Ingredients 13

3/4 cup egg white (such as Egg Beaters or substitute 3 eggs)
2/3 cup canola oil
1 cup sugar
1 teaspoon vanilla extract (or other flavor)
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
2 teaspoons cinnamon
1 1/2 cups bananas, mashed with
1 teaspoon lemon juice (optional)
1 cup crushed pineapple, drained
1 cup walnuts, chopped

Steps:

  • Whisk first 4 ingredients until well blended.
  • Stir in 5 dry ingredients just until moistened. Batter will be thick.
  • Add bananas, pineapple, and nuts.
  • Prepare muffin tin with non-stick cooking spray and flour or use paper liners. Spoon batter into muffin cups until they are full or slightly more.
  • Bake at 350 degrees for 30 minutes, or until toothpick inserted in center of muffin comes out clean.

Nutrition Facts : Calories 388.3, Fat 18.9, SaturatedFat 1.5, Sodium 340.4, Carbohydrate 49.9, Fiber 2.4, Sugar 22.4, Protein 6.7

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