Pineapple Banana Muffins Recipes

Steps:

• Preheat oven to 375 degrees F.
• STREUSEL TOPPING: Combine sugar, flour, and cinnamon.
• With a pastry blender, cut in butter until mixture resembles crumbs; set aside.
• BATTER: Combine flour, salt, baking soda, sugar and cinnamon; stir in pecans.
• Combine eggs,vegetable oil, mashed bananas, drained crushed pineapple and vanilla extract in separate bowl; add to flour mixture, stirring just until dry ingredients are moistened.
• Do not over stir.
• Fill paper-lined muffin tins a little more than half full.
• Sprinkle tops with streusel mixture.
• Bake about 25 minutes.
• Let cool for 10 minutes, then remove and finish cooling on wire racks.
• Batter can be used to make 2 medium-sized loaves.
• Bake at 350 degrees F.

Steps:

• 1. Grease a 12-cup muffin tin, and preheat oven to 400°F. Mash bananas and pineapple together with mixer. Add in rest of ingredients EXCEPT NUTS and mix at medium speed for 30 seconds.
• 2. Divide batter evenly between 12 muffin cups. Top each muffin with a teaspoon or so of chopped nuts. Bake at 400°F for 22-25 minutes, until tops are lightly browned and spring back when touched. Cool 5 minutes in muffin tin, then turn out onto serving dish.

Steps:

• In large bowl, stir together flour, sugar, nuts, baking soda, salt and cinnamon.
• In separate bowl, beat eggs; stir in bananas, pineapple and oil until blended, Add all at once to dry ingredients; stir just until moistened.
• Spoon into large greased muffin cups filling two-thirds full.
• Bake at 375 F (180 C) over for 20-30 minutes or until tops are firm to the touch.

Steps:

• In a large bowl, combine the flour, sugar, salt, baking soda and cinnamon. In another bowl, whisk the eggs, oil and vanilla; add pineapple and bananas. Stir into the dry ingredients just until moistened. Pour into two greased 8x4-in. loaf pans., Bake at 350° for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.