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stack of pineapple banana bread muffins on a wooden cake stand

Pineapple Banana Muffins Recipes

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These pineapple banana muffins are a vintage whole-grain muffin recipe popular in community cookbooks of the 1970s and 1980s, when home bakers embraced wheat germ, oats, and whole wheat flour as everyday baking staples. The recipe uses the natural moisture from mashed bananas and undrained crushed pineapple to keep every muffin soft and tender without the need for sour cream, buttermilk, or any special technique. You get two dozen moist muffins from one large bowl and about 10 minutes of hands-on time, which is exactly why this recipe has outlasted a dozen kitchen trends.

  • Total Time: 30 Minutes
  • Yield: 24 1x

Ingredients

Units Scale
  • 1 1/2 cups whole wheat flour
  • 1 1/2 cups quick oats, uncooked
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1/3 cup wheat germ
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 eggs, slightly beaten
  • 1 (8-ounce) can crushed pineapple, do not drain
  • 2 cups mashed banana (about 4 medium overripe bananas)
  • 1/2 cup vegetable oil

Instructions

  1. Step 1: Get your muffin pans ready first
    Lightly grease two standard 12-cup muffin pans with cooking spray, or line them with paper liners. Setting up your muffin tin before you mix anything is the single most important thing you can do for this recipe. The batter comes together fast, and once it’s mixed, you’ll want to move straight to filling and baking without a pause.
  2. Step 2: Combine the dry ingredients
    Add the whole wheat flour, quick oats, all-purpose flour, sugar, wheat germ, baking soda, teaspoon salt, and ground cinnamon to a large mixing bowl. Whisk or stir until everything is evenly distributed and you don’t see any clumps of baking soda hiding in the flour mixture. Making sure the leavening is evenly spread is what keeps each muffin rising at the same rate, so don’t skip the stir.
  3. Step 3: Make a well and add the wet ingredients
    Push the dry ingredients to the sides of the large bowl to create a well in the center. Add the slightly beaten eggs, the full can of crushed pineapple with its pineapple juice, the mashed bananas, and the vegetable oil directly into that well. You are not mixing yet. Just get all four wet ingredients into that center space together before you touch anything.
  4. Step 4: Stir just until moistened
    Using a wooden spoon or spatula, fold the wet ingredients into the dry ingredients with as few strokes as possible. Stop the moment you no longer see dry streaks of flour. The batter will look a little rough and lumpy, and that is exactly what you want. Overmixing muffin batter is the most common reason muffins turn out tough and dense, so trust the lumps and put the spoon down.
  5. Step 5: Fill the muffin cups and bake
    Spoon enough batter into each muffin cup to fill it two-thirds full. A large cookie scoop makes this go much faster and keeps the muffin sizes even across both pans. Bake at 350°F for 20 minutes, or until a wooden pick inserted into the center of a muffin comes out clean. If your oven runs a little hot, start checking at the 17-minute mark. At this point, you’ve done all the hard work.
  6. Step 6: Cool before storing
    Let the muffins rest in the muffin pans for about 5 minutes before transferring them to a wire rack to cool completely. Pulling them out too soon can cause the bottoms to stick and tear. Once they’re fully cool on the wire rack, they’re ready to eat, store, or freeze.

Find it online: https://recipe-rewind.com/pineapple-banana-bread-muffins/

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