Banana Pineapple Muffins
A great way to use ripe bananas from the bottom of the fruit bowl, with pineapple keeping these muffins moist for days. Ripe banana gives these muffins their soft crumb, while the pineapple adds moisture and a slight tang that keeps the sweetness in check. Bananas are a good source of potassium, and using fruit instead of extra sugar keeps these on the better side of a lunchbox treat. The batter holds together well even with a generous amount of fruit folded through.
- Preheat the oven to 180°C and line a 12-hole muffin tin with paper cases.
- In a large bowl, whisk together the mashed banana, eggs, oil, sugar, and vanilla.
- Fold in the chopped pineapple.
- Add the flour, cinnamon, and salt and stir until just combined. Do not overmix, as a few streaks of flour are fine.
- Divide the mixture between the muffin cases.
- Bake for 20 to 22 minutes, until golden, and a skewer comes out clean. Cool in the tin for 5 minutes before transferring to a wire rack.
Serving Suggestions
Warm with a little butter for lunchboxes. A grated apple stirred through the batter adds even more fruit if you have one spare.
Storage
You can keep it in an airtight container for 3 days, or freeze individually for up to 3 months. A frozen muffin dropped straight into a lunchbox in the morning is thawed by recess.
Variations
Swap the pineapple for grated apple, or add a handful of chopped walnuts. For a lighter version, replace half the oil with natural yoghurt.
Want to make these muffins this week? Order the Large Mixed Produce Box and get the organic fruits delivered straight to your Adelaide home.