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.

A reader made these modifications for a delicious healthy twist:

1/3 c sugar.  1/2 c coconut oil melted, 1 T chia seed, No spice,  No vanilla,  No nut, 1 drop lemongrass oil. Beat all wet ingredients together including oil until smooth. Then mix in dry. Let rest. Bake 10 minutes. Made 40 minis