April 2, 2014

Pineapple Banana Muffins (or Bread)

Aug29

Every once in awhile, instead of being irritated, I give a high five when things don’t go the way I planned. In this case, my lack of planning led to a new recipe that I would never have tried, and it was cause for celebration.

That’s what happened with my Pineapple Banana Muffins (or Pineapple Banana Bread, which ever you choose.)

Having already mixed the dry ingredients, melted the butter, and basically prepped my family with a delicious “hot out of the oven” quick bread tease, I realized I didn’t have enough bananas or even zucchini to do either of my go to recipes, but I did have a can of crushed pineapple. With a few tweaks, it’s become such a great twist on my stand by recipe.

Typically, I use a cup of oil in my quick bread recipes, but what I appreciate about this recipe is that I lowered the fat content so much, allowing for a few more pieces (or more butter to slather on my pieces.) :)

When ever I make it, I seem to mix and match between muffins and loaves. I always double the recipe because it’s the same amount of work and twice the goodness. I wish I could tell you if it stays nice and moist days later, but it never lasts that long.

Slathered with my homemade pineapple butter and it’s pure quick bread goodness.

Enjoy!! I’m off to slice another piece (or two.) And if you like these, try my Pineapple Carrot Cake Muffins that start with a cake mix.


Comments

  1. Yum. Cant wait to try these.

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  2. YES! I’ll take some of those muffins for breakfast in the morning!

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  3. These muffins were wonderful! So moist and flavorful. I even used white whole wheat flour and reduced the sugar to 1/2 cup. Delicious! I left the nuts out because my son doesn’t like them, but they would be a great addition.

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    Jen Reply:

    That is great to hear about reducing the sugar. I always try and do that as I work through recipes. Glad you enjoyed them. :)

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  4. Thanks for the recipe can’t wait to try it!
    You said you used your homemade pineapple butter on them do you have that recipe?

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  5. Hey! Saw this pinned the other day, and had to try it.

    One thing- I doubled your recipe amounts because I thought “6 servings will last like 3 seconds around here” and I ended up with a dozen regular size muffins and two full trays of mini muffins. Which, I mean, I’m totally cool with because this recipe makes some super delicious muffins. Thanks for sharing!

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    Jen Reply:

    I think I need to readjust my serving amount because I am feeding four teenagers. haha

    Glad you enjoyed them. Maybe you can freeze a few for later? :)

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  6. Made these today and they are delicious! Substituted half the flour with wheat flour and the butter with coconut oil to make dairy free. These will definitely be a go to for breakfast and snacks. Thanks so much!

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    Jen Reply:

    So glad to know that the substitutions work well. I’ve been using coconut oil a lot more as well, but hadn’t tried them in these.

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Trackbacks

  1. […] this recipe on Pinterest last week, and immediately thought yes. Banana and pineapple are tropical flavors and […]

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