Fresh pineapple banana muffins
These muffins are a very nice snack in between your main meals. The whole wheat flour provides in fibers and the banana & pineapple & maple syrup provide you with natural carbs. The touch of cinnamon is amazing with both of these fruits. The muffins are dairy-free and sugar-free and for sure a healthy snack choice!
Servings Prep Time
12muffins 15minutes
Cook Time Passive Time
25minutes 15minutes
Servings Prep Time
12muffins 15minutes
Cook Time Passive Time
25minutes 15minutes
Ingredients
Instructions
  1. Preheat oven to 350 degrees (175 degrees celsius)
  2. Mash the bananas with a fork
  3. Put the eggs, bananas and vanilla in a mixing bowl and whip/mix them (I used my KitchenAid). Add the maple syrup as well.
  4. In the meantime, measure and combine the dry ingredients (flour, baking powder, baking soda, cinnamon and salt) in a separate bowl, excluding the pineapple
  5. Add the dry mixture to the egg banana mixture and mix well
  6. Cut 2 rings off the pineapple
  7. Cut the rings in small pieces and some bigger pieces (for the top of the muffins)
  8. Add the pieces of pineapple and fold them in with a spoon. But leave the 12 bigger pieces on the side
  9. Grease a muffin pan and pour batter in each muffin cup until filled 3/4 of each cup (10 to 12 in total)
  10. Put the left-over pineapple pieces on top of each muffin
  11. Bake the muffins in the middle of the preheated oven for about 20-25 minutes, or until the tops are golden and firm to touch
  12. Take it out the oven and let it cool before taking them out
  13. Remove from pan after about 5-10 minutes, and then cool down further till completely cooled down
  14. Serve the muffins with a cup of coffee or tea and enjoy this snack in between meals!
Fresh pineapple banana muffins