Pineapple Banana Sunshine Muffins might just turn your ordinary breakfast into a special occasion.
They are a breeze to throw together, and you likely already have these simple ingredients on hand…whole wheat flour, a ripe banana, a can of pineapple, and a few pantry staples.
Literally, in the 10 minutes it takes to preheat an oven, ingredients can be measured, batter mixed, and muffin pans filled: fast by any measure.
Credit for these gems begins with a wonderful pineapple muffin recipe from Happy Herbivore Abroad, by Lindsay S. Nixon. Then inspiration hit for this particular blend with an ambitious ripe banana on my counter, begging for work.
I cannot imagine why it took me so long to think of combining these two fruits in a muffin. They harmonize together like a tropical fruit salad.
Still, I was surprised by just how much this addition would elevate the final results. The texture is moist, tender, and delicious. And the aroma is heavenly.
Plus, adding banana allowed me to reduce the sugar called for in the original recipe by one half.
Every time I bake these sunny little guys, they vanish quickly. One bowl. Eight ingredients. And 20 minutes in the oven, and your easy-to-grab breakfast or after-school snack is ready for duty.
PINEAPPLE BANANA SUNSHINE MUFFINS
2 cups white whole-wheat flour
1 teaspoon baking soda
1/2 teaspoon baking powder
2 cups canned crushed pineapple, in pineapple juice (undrained)
1 ripe banana, mashed (1/3 cup)
1 teaspoon lemon juice
1 teaspoon vanilla extract
1/2 cup raw sugar
Preheat oven to 350 degrees. Line a muffin pan with 12 paper liners.
In a large mixing bowl, whisk together flour, baking soda, and baking powder. Mix in the pineapple, banana, lemon juice, vanilla, and sugar. Stir until just combined.
Fill muffin cups evenly, and bake 18 to 22 minutes, or until a toothpick inserted through the center comes out clean.
Remove muffins from the oven, and place on cooling racks. Serve warm or at room temperature.
(Adaptation inspired by Happy Herbivore Abroad, by Lindsay S. Nixon)
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen