Pineapple Banana Muffins
Bursting with tropical flavors and warm spices, these Pineapple Banana Muffins are the perfect balance of healthy sweetness and indulgent comfort. Made with ripe bananas and crushed pineapple, these muffins are naturally moist and wonderfully flavorful, while a hint of cinnamon adds irresistible warmth. The combination of granulated and brown sugar creates a subtle caramel undertone, and optional chopped walnuts add a satisfying crunch. With just 15 minutes of prep time, this easy muffin recipe is ideal for busy mornings, snack breaks, or a grab-and-go treat. Bake a batch of these delightful muffins to enjoy their fruity goodness fresh out of the oven or as a make-ahead staple. Perfect for breakfast or dessert, these tropical banana muffins are sure to brighten your day!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 teaspoons Ground cinnamon
- 1 cup Mashed ripe bananas
- 1 cup Crushed pineapple (drained)
- 0.5 cups Granulated sugar
- 0.25 cups Brown sugar
- 0.25 cups Unsalted butter (melted)
- 1 teaspoons Vanilla extract
- 1 large Egg
- 0.5 cups Chopped walnuts (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or grease it lightly with cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In a separate medium-sized bowl, combine the mashed bananas, crushed pineapple, granulated sugar, brown sugar, melted butter, vanilla extract, and egg. Mix well until fully incorporated.
Gradually add the wet ingredients to the bowl of dry ingredients. Gently fold the mixture together until just combined. Do not overmix; the batter should remain slightly lumpy.
If using, fold in the chopped walnuts gently for an added crunch.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely.
Enjoy your Pineapple Banana Muffins warm or at room temperature. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.0 g | 127% | |
| Saturated Fat | 37.0 g | 185% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 349 mg | 116% | |
| Sodium | 1352 mg | 59% | |
| Total Carbohydrate | 415.9 g | 151% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 195.2 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 210 mg | 16% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1743 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
